Fish-Stuffed Bean Curd

Recipe Ingredients

• 0.25 lb White fish filets (such as
• rockfish or turbot)
• 2.00 ts Minced green onions
• 1.00 ts Soy sauce
• 0.25 ts Cornstarch
• 0.25 ts Salad oil
• 0.25 ts Sesame oil
• 0.12 ts Salt
• 0.12 ts Sugar
• 0.12 ts Liquid hot pepper seasoning
• 1.00 ds Pepper
• 1.00 pk Tofu (about 22 oz)
• Salad oil
• 3.00 Cloves garlic, minced
• 0.50 Head iceberg lettuce, cut in
• 2 inch squares
• 0.25 c Frozen peas, thawed
• 4.00 oz Whole mushrooms
• 1.00 c Chicken broth
• 1.00 tb Cornstarch
• 2.00 ts Soy sauce
• 1.00 tb Water

Recipe 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 1/2 inch of edges.


• Gently stuff each pocket with about 1 1/2 t fish filling.


• In a wok or deep pan, pour oil to a depth of about 1 1/2 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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