Boshan Tofu Boxes
博山豆腐箱
English: Boshan Tofu Boxes
Chinese: 博山豆腐箱
Pinyin： boshan doufu xiang
Literal: Boshan tofu boxes
Tofu might ordinarily be considered a humble, everyday ingredient, but Boshan Tofu Boxes transform it into something that belongs on the banquet table. The concept is simple - blocks of tofu are carefully hollowed out into delicate ‘boxes’, then stuffed, steamed, and finished with a rich sauce - but it takes a bit of practice (and time) to get right. The dish comes from the prestigious Lu Cuisine of Shandong, not exactly known for its 15-minute dinners.
Legend has it that during his tour of Shandong, the Qianlong Emperor visited Boshan, in today’s city of Zibo, and tasted the dish. He was so utterly impressed that its reputation quickly spread far beyond the region. It later became the centrepiece of the traditional Boshan banquet known as the Four-Four Feast, and today is considered one of the ten great dishes of Shandong cuisine. It has even appeared on the tables of state banquets in the Great Hall of the People and appears on menus all across China, sometimes as ‘Golden Box’ (金箱), the more elaborate ‘Open the Box to Reveal Treasure’ (开箱取宝) and many other names.
Not bad for something that began life as a humble block of firm tofu.
Serves 3-4
Ingredients
For the tofu boxes
2 blocks of firm tofu (about 400g each)
For the filling
150g minced pork
2 tbsp dried shrimp (海米) - soaked in warm water and finely chopped
4 wood ear mushrooms - finely chopped
2 small bamboo shoots (冬笋) - finely chopped
1 tbsp ginger, finely chopped
2-3 spring onions, white parts only
1 tbsp light soy sauce
1 tsp Shaoxing wine
Pinch Salt and white pepper
⅛ tsp soy sauce
For the sauce
1 tomato, diced
½ small cucumber - diced
2 cloves garlic - finely chopped
1 tbsp Shanxi black vinegar
1 cup chicken stock
1 tbsp cornstarch + 2 tbsp water mixed into a slurry
1 tsp sesame oil
Instructions
Wrap the tofu blocks in paper towels, place a plate on top, and leave them to press for 10 minutes to remove excess moisture.
Cut each tofu block into four equal rectangles so you have eight boxes in total. Pat them dry once more. If the tofu is too wet, it will not fry properly and the oil may spit and splatter.
Heat 4 tablespoons of oil in a wok over a medium heat. Carefully add four of the tofu pieces and fry until golden brown on all sides. Remove and repeat with the remaining pieces, adding a little more oil if needed. Leave the tofu to cool until comfortable enough to handle.
Now for the tricky part. Using a sharp knife, cut along one of the long sides of each piece, about ½ cm from the top. Cut almost all the way through, leaving the back edge intact to act as a hinge.
Carefully lift the ‘lid’ and use a small spoon to hollow out the soft tofu inside, leaving enough around the sides and base to hold the shape of the box.
Finely chop the tofu removed from the centres and set aside.
To make the filling, combine the minced pork, chopped tofu, dried shrimp, wood ear mushrooms, bamboo shoots, ginger, spring onion whites, light soy sauce, Shaoxing wine, salt, white pepper, and soy sauce in a bowl. Mix thoroughly until well combined.
Spoon the filling into the tofu boxes, packing it in gently until full. You may have a little filling left over.
Arrange the stuffed tofu boxes in a steamer and steam for 12–15 minutes.
Meanwhile, make the sauce. Heat a wok over a medium heat with a drizzle of oil. Add the garlic and stir-fry for about 30 seconds, until fragrant.
Pour in the black vinegar and let it sizzle briefly. Add the tomato and cucumber and stir-fry for another 30 seconds.
Pour in the chicken stock and bring to a boil, then reduce to a simmer. Season with a pinch of salt, white pepper, and a dash of soy sauce.
Stir the cornstarch slurry, then slowly pour it into the simmering sauce while stirring constantly. Cook until the sauce thickens to a glossy, pourable consistency.
Turn off the heat and stir in the sesame oil.
Carefully transfer the steamed tofu boxes to a serving plate and spoon the hot sauce over the top. Serve immediately.
