Tuesday, January 8, 2013

[Tony's Creation]Pan-fried fish tofu mixture with preserved radish

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(Password): tony

[Prep: 20 minutes | Cook: 25 minutes| Serve: 4 | Calories: 360 per serving ]
.: Ingredients :. 
1- Medium firm tofu, 400g
2- Fish paste, 400g
3- Diced green onion, 2 tbsp
4- sweet preserved radish, diced, 1/2 cup
5- 1/2 medium onion, peeled, diced
6- lotus root, peeled, diced, 40g
7- white pepper flake, 1/2 tsp
8- 2 sausages, diced
9- roasted sesame seed, 1 tbsp
10- Salt, 1/2 tsp

.: Directions :.  
Step 1:
Wrap the tofu with a CLEAN towel firmly.  Twist both side of the towel until the tofu is mashed and all the water inside the tofu is released. Mix the dried tofu flake with ingredients 2-9.  Mix it well and divide it 12-14 small pieces (or even more) evenly.  Put it aside .
Step 2:

Heat the non sticky pan with 1 tbsp of oil over medium heat until hot.  Pan-fry all the tofu mixtures until all sides are golden (about 6-8 minutes).  Dish it up and serve it in hot.
.: Cook's notes :.
1-Twist both side of the towel with inverse direction like wrapping a candy. Tighten it as much as you can so the water inside the tofu can be released.
2- Use non-sticky pan to pan fry the tofu mixture to avoid using too much oil.
3- You can replace the lotus roots with water chestnut.

4- Season the fish mixture according to the taste of preserved radish.  If the radish is too salty, blanch it in hot water before dicing it.
5- Sausage add extra favor to the dish, but it is totally optional.

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