Thursday, November 15, 2012

[Tony's Creation]Stuffed tofu with fermented tofu sauce



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(Password): tony

[Prep: 25 minutes | Cook: 20 minutes | Serve: 4 | Calories: 380 per serving ]
http://tonykarenkitchen.com/
.: Ingredients :.
Group A
1- 1 lbs of fish paste
2- 1 tsp of chicken powder or salt
3- 1 tsp of white pepper flake
4- Dried shrimps, soaked, 2 tbsp
5- Dried scallop, soaked, shredded, 4 pieces

Group B
1- 15 tofu puff, halved
2- 1 bell pepper (any color), core removed, cut into pieces
3- 2 chinese eggplants, cut into pieces
4- 1 medium onion, peeled, diced
5- Diced shallot, 1 tbsp
6- Minced garlic, 1 tbsp
7- 1/2 cup of hot water
8- Corn starch mixture - 2 tbsp of corn starch + 1 tbsp of cold water

.: Sauce mixture :.
1- Hoisin sauce, 1 tbsp
2- Sugar, 1/2 tsp
3- fermented tofu, 3 blocks
4- Spicy garlic sauce, 2 tbsp
 
.: Directions :.  
Step 1:
 
Combine Group A ingredient and mix it well.  Stuff the fish paste mixture into the tofu puff, and press it well.
 
Step 2:

Heat the pan with 1 tbsp of oil over medium heat.  Pan fry the fish mixture until golden brown. 
 
Step 3:
 
Clean and dry the pan.  Heat it with 1 tbsp of oil over high heat.  Add in the onion, shallot, garlic, eggplant and pepper with 1/3 tsp of salt.  Stir-fry the ingredient until the onion is soft.  Add in the hot water.  Cover and simmer for 3 minutes or until the eggplants is soft.
 
 
Step 4:
 
Add the sauce mixture and the fish mixtures.  Add in the some corn starch mixture.  Stir the sauce until it is thicken. Dish it up and serve it hot.
 
.:  Cook's notes :.
1- Press the fish mixture firmly into the tofu puff or it will fall apart while cooking.
2- It is easier to handle the fish mixture if you hand is wet.
3- It is easier to pan-fry the mixture with non-sticky pan.  It also uses less oil too
.
4- Eggplant will oxidize.  You can cut it and preserve it in cold water until it is ready to use.
5- Don't pan-fry the fish cake over high heat.  Use medium slow heat so that the heat has enough time to penetrate into the fish mixture.


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