Stuffed Tau Foo

Mrs. Robert K. Beck – Lanakila

• 2 cakes tau foo (Tofu)
• ½ lb pork hash
• 4 ma tai (water chestnut)
• 6 fresh shrimps, chopped
• 1 tsp salt
• 1 tsp shoyu
• 1 tsp sugar
• 1 egg
• 3 T see chin choy chopped or ¾ bunch chung choy

Drain and cut each tau foo into 12 pieces. Mix pork hash with rest of ingredients. Make a slit in each piece of tau foo, being careful not to break them and stuff with hash. Arrange in dish and steam for 30 minutes. Make gravy with salt, cornstarch, sugar, shoyu and water from the tau foo, and water to make ¾ cup.