Recipe Ingredient
- 1box soft tofu
- Filling (A) - mince into a paste:
- 100g prawns
- 100g fish
- 3 water chestnuts (coarsely chopped)
- 1 dried black mushroom (chopped finely)
- Seasoning (B):
- 1/2tsp light soy sauce
- 1/2tsp fish sauce
- 1/2tsp Maggi concentrated chicken stock
- 1/4tsp sugar
- Dash of pepper
- Sauce (C):
- 2tbsp Maggi concentrated chicken stock
- 1tsp oyster sauce
- 1tsp sesame oil
- Dash of pepper
- 100ml water
- 1/2tsp Shao Hsing Hua Tiau cooking wine
- Thickening (mix):
- 1/2tsp corn flour
- 1tbsp water
Instructions
- Cut tofu into squares. Use a round spoon to remove a part of the tofu to form a round hole in the centre. Sprinkle some corn flour into the hole.
- Combine ingredients (A) in a mixing bowl. Add seasoning (B) and mix well to form a sticky paste. Shape into a ball and place in the round hole in the tofu. Arrange the tofu on a plate together with the mushrooms.
- Bring water to a boil in the wok, lower the heat and steam tofu for three to four minutes, then take out the plate of tofu. Pour away any excess water.
- Bring sauce ingredients to a quick boil in a saucepan. Add thickening and pour sauce over steamed tofu. Garnish before serving.
