HONG KONG TREATS: STUFFED TOFU

One of my favourite experiences had to be the speciality tofu eateries. We headed to Causeway Bay to try a great local dish: stuffed tofu. I helped myself to a plate of warm, slightly crisped tofu, stuffed with minced seafood and washed it down with warm soya milk, flavoured with fresh ginger. It's light, but so tasty and apparently easy to make according to Jeremy.

PREPARATION

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

COOKING

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!