Fish-Stuffed Bean Curd
Description
This classic Chinese dish transforms humble firm tofu into an elegant centerpiece by stuffing it with a delicate, seasoned white fish paste. The tofu acts as a gentle vessel, absorbing the savory flavors of the broth while maintaining a silky texture. Popped with crisp iceberg lettuce, tender peas, and earthy mushrooms, this side dish offers a beautiful balance of textures and tastes. It is perfect for a special family dinner or as a refined addition to a larger Chinese feast. The combination of the rich fish filling and the light, garlicky vegetable broth creates a comforting yet sophisticated meal that highlights the natural flavors of fresh ingredients.Ingredients
Directions
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Finely chop the white fish filets into a paste.
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In a bowl, mix the fish paste with the minced green onions, soy sauce, cornstarch, salad oil, sesame oil, salt, sugar, liquid hot pepper seasoning, and pepper. Set aside.
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Cut the tofu block crosswise into four equal slices, then cut each slice in half diagonally to create eight triangles.
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Place the tofu triangles in a colander and drain for 15 minutes.
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Place the tofu between paper towels and gently press to remove excess water. Change paper towels several times until they no longer soak up moisture.
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On the widest side of each tofu triangle, cut a pocket, leaving a 1/2 inch border on the edges.
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Gently stuff each pocket with about 1 1/2 tsp of the fish filling.
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In a wok or deep pan, pour salad oil to a depth of about 1 1/2 inches and heat to 350F (175C).
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Add several stuffed tofu triangles at a time and fry, turning once, until golden on all sides (about 4 to 5 minutes).
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Remove the tofu from the oil and drain on paper towels. Cool and cover if making ahead.
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In a wide frying pan, heat salad oil over medium-high heat.
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Add minced garlic and cook, stirring, just until it begins to brown.
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Add the iceberg lettuce squares and stir, cooking just until the lettuce begins to wilt (about 1 minute).
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Stir in the thawed peas and whole mushrooms.
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Carefully arrange the fried stuffed tofu on top of the vegetables.
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Pour the chicken broth over the tofu, cover, and simmer over low heat for 8 minutes (15 minutes if the tofu was chilled).
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In a small bowl, stir together the cornstarch, soy sauce, and water to create a slurry.
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Push the tofu and vegetables to one side of the pan.
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Stir the cornstarch slurry into the hot broth in the empty space.
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Cook, stirring carefully so as not to break the tofu, until the sauce bubbles and thickens.
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Gently mix the sauce back with the tofu and vegetables before serving.
Nutrition Facts
Servings 3
- Amount Per Serving
- Calories 39.7kcal
- % Daily Value *
- Total Fat 1.1g2%
- Saturated Fat 0.3g2%
- Cholesterol 14.2mg5%
- Sodium 15.6mg1%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 6.5g13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Choose firm or extra-firm tofu for best results, as it holds its shape better during stuffing and frying.
Ensure the tofu is thoroughly drained and pressed; excess moisture will prevent the fish filling from adhering and cause splattering during frying.
When cutting the pockets, be careful not to cut all the way through the edges to keep the filling contained.
If making ahead, the stuffed tofu can be fried and refrigerated for up to 24 hours before simmering in the broth.
Handle the tofu gently when adding it to the simmering broth to prevent the pockets from tearing open.
chinese, tofu, fish, stuffed, bean curd, seafood, simmered, vegetables, firm tofu, rockfish, turbot, garlic, lettuce, mushrooms, peas, side dish, asian, healthy, dinner, traditional
