Fish-stuffed bean curd

3 servings

Ingredients

Quantity Ingredient
¼ pounds White fish filets (such as rockfish or turbot)
2 teaspoons Minced green onions
1 teaspoon Soy sauce
¼ teaspoon Cornstarch
¼ teaspoon Salad oil
¼ teaspoon Sesame oil
⅛ teaspoon Salt
⅛ teaspoon Sugar
⅛ teaspoon Liquid hot pepper seasoning
1 dash Pepper
1 pack Tofu (about 22 oz)
Salad oil
3 Cloves garlic, minced
½ Head iceberg lettuce, cut in 2 inch squares
¼ cup Frozen peas, thawed
4 ounces Whole mushrooms
1 cup Chicken broth
1 tablespoon Cornstarch
2 teaspoons Soy sauce
1 tablespoon Water

Directions

Finely chop fish. Mix with green onion, soy sauce, cornstarch, salad oil, sesame oil, salt, sugar, hot pepper seasoning and pepper, set aside. Cut tofu block crosswise in four equal slices, then cut each slice in half diagonally. Place in a colander and let drain for 15 minutes, then place between paper towels and gently press out excess water. Change paper towels several times until they no longer soak up any moisture. On widest side of each triangle, cut a pocket to within ½ inch of edges. Gently stuff each pocket with about 1½ t fish filling. In a wok or deep pan, pour oil to a depth of about 1 ½ inches and heat to 350 degrees. Add several bean curd triangles at a time and fry, turning once, until golden on all sides (about 4 to 5 minutes). Remove from oil and drain on paper towels. Cool, cover, and chill, if made ahead. In wide frying pan, heat 1 T salad oil over medium-high heat. Add garlic and cook, stirring, just until it begins to brown. Add lettuce, then stir and cook just until lettuce begins to wilt (about one minute). Stir in peas and mushrooms; top with stuffed tofu. Pour broth over tofu, cover, and simmer over low heat for 8 minutes (15 minutes if chilled). Stir together cornstarch, soy and water. Push tofu away from one side of pan and stir soy mixture into broth; cook, stirring carefully so as not to break the tofu, until sauce bubbles and thickens.

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