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| Stuffed Tofu with Vegeatable |
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Ingredients 8 pieces Pureland firm tofu 8 oz dace (fish) fillet 1 oz fat pork 1 tsbp chopped spring onion 1 clove garlic (or to taste) 2 tbsp shredded spring onion 1/2 lb green vegeatable Seasonings 1/2 tsp salt 1/2 tsp sugar 1 tsp red wine 1 tsp oyster sauce dash of sesame oil pinch of pepper 1/2 cup stock 1 tsp cornstarch Method Divide each piece of tofu into two triangles, slit the centre with a small knife. Wash and mince the fish fillet, put into a bowl for futher use. Boil and dice fat pork, add into fish paste together with chopped spring onion and the above seasonings. Pound until elastic. Coat the slit of tofu with cornstarch, stuff well with fish paste. Heat the pan, add oil and bring to boil. Fry tofu with meat facing downwards, fry till the whole piece of tofu is golden brwn. Take tofu out and reheat pan, add more oil to fry garlic, sprinkle wine then pour in stock and bring to the boil.. Pour in tofu and seasoning, simmer for five minutes. Stir in cornstarch solution to thicken. Cook vegeatable with boiling water. Add in oil and salt. Place round tofu and serve. |