Pork Tofu

4 pieces triangular-shaped oil tofu (Aburuage)
½ ball salted preserved turnip (Chung Choy)
¾ lb. ground pork
2 tsp. shoyu
¼ tsp. cornstarch
½ tsp. salt
½ tsp. sugar
3 Chinese water chestnuts
5 Shiitake mushrooms
1 stalk green onion (optional)

Soak Shiitake mushrooms in water until soft. Remove mushroom stems. Cut oil tofu triangles in half. Separate open edge, creating a cone. Mince mushrooms, water chestnuts, Chung Choi and green onion. Combine all ingredients and mix well. Fill tofu cones using a spoon to shape. Place stuffed cones in a deep flat dish and steam for 30 minutes.

Optional Gravy – Combine 1 can chicken broth and 1 can of water. Bring to a boil. Add steamed tofu cones. Simmer for 10 minutes, shifting cones so that each piece absorbs some gravy.