Hakka Yong Taufu

Ingredients:

Fish Paste:

500g Spanish Mackerel fish

1 egg white

2 tbsp cornflour + 4 tbsp cold water + 1 tsp salt

1 tsp pepper

1/2 tsp sesame oil

500g minced pork

40g dried shrimps, finely chopped or processed in the food processor

40g garlic, finely minced

1 tsp pepper

2 tsp sesame oil

3 tsp light soy sauce

1 tsp sugar

2 tsp salt 

1/2 tbsp cornflour

semi soft white tofu

tofu puff

(vegetables like capsicum, bitter gourd, egg plant, chillies, etc can be stuffed with the filling)

(I only used half the fish/meat paste for stuffing and freeze the rest)

For the gravy:

2 tsp minced garlic

1 tbsp minced shallots

1 tbsp fermented soy bean paste

1 tbsp oyster sauce

3 tbsp light soy sauce

sugar & salt (adjust to individual taste)

2 cups of chicken stock or water (approx)

1 tbsp cornstarch + 1 1/2 tbsp water - for thickening of the gravy

spring onion, coriander - for garnishing

• Fillet the fish and using a metal spoon scrape the flesh from the skin.  Mince it in the food processor until fine.  Add in all the ingredients and process until the fish paste turns light colour and has a springy texture.
• Combine the minced pork with the rest of the ingredients. 
• In a big mixing bowl, combine the fish paste and the minced pork mixture.  Mix well. Throw the fish/meat paste against the bowl until it is firm and springy. 
• The paste is then ready to be stuffed into tofu (or any vegetables you prefer).
• In a frying pan, heat oil and place the stuffed tofu with the stuffing side down. Lightly fry  and transfer to a plate.
• With a little oil in the pan, saute garlic and shallots until fragrant.  Add in the fermented soy bean paste and sugar, stir quickly before adding chicken stock, oyster sauce and soy sauce.  Arrange all the stuffed tofu  in the pan.  Cover and let simmer  under medium heat for about 10 minutes (do not over cook the tofu
• Thicken gravy with cornstarch mixture.
• Garnish with spring onion and coriander.
• Serve hot with chillie sauce.

Note:  
 
The bits of the tofu which was removed from the centre  (before stuffing ) can be mashed and mixed with some of the fish/meat paste and then made into patties which then pan fried. 

The fish/meat paste can also be wrapped with beancurd sheet and then fried.