Hong Kong Treats: Stuffed Tofu

Tofu

• 250g of fresh, firm tofu

Filling

• 50g cod fillet / white fish fillet, skinless & boneless
• 100g de-shelled raw prawns
• 2 spring onions
• ¼ bunch coriander
• 1 clove garlic
• 1 tbsp sesame oil
• Salt & Pepper to taste
• Corn flour

The Sauce

• 1 tsp chopped ginger
• 1 tsp chopped garlic
• 1 tbsp chopped coriander
• 1 tbsp chopped spring onion
• 1 tbsp black rice vinegar
• 1 tbsp sugar
• 1 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tsp sesame oil
• 2 tsp XO sauce
• 1 tsp chilli oil (optional)

1. Mix all the sauce ingredients together and taste for seasoning

2. Slice the tofu into 2cm thick, 8cm long slices

3. Carefully scoop out a well into the middle of the tofu slice (about a tablespoon's worth). Add this to the filling mix

4. Roughly chop the fish fillet and place in food processor with the reserved tofu and all the other filling ingredients and blend gradually until a thick paste forms. Season with salt & pepper

5. Sprinkle some cornflour into the tofu well then spoon in around 1 tbsp or so of the filling then level it off with a spoon

6. Heat 2 tbsp vegetable oil in a large frying pan on medium to high heat

7. Using tongs / wooden chopsticks, place each piece of tofu fish side down to brown and seal the filling

8. Lower the pan to a medium heat and fry for 10 minutes, turning the tofu over once the fish mixture is golden brown

Enjoy!