Recipe - Fish-Stuffed Bean Curd
Categories: Chinese, Seafood, Fish-Stuffed Bean Curd
One fourth pound White fish filets (such as
rockfish or turbot)
2 teaspoon Minced green onions
1 teaspoon Soy sauce
One fourth teaspoon Cornstarch
One fourth teaspoon Salad oil
One fourth teaspoon Sesame oil
1/8 teaspoon Salt
1/8 teaspoon Sugar
1/8 teaspoon Liquid hot pepper seasoning
1 ds Pepper
1 pack Tofu (about 22 oz)
Salad oil
3 Cloves garlic, minced
One half Head iceberg lettuce, cut in
2 inch squares
One fourth cup Frozen peas, thawed
4 ounce Whole mushrooms
1 cup Chicken broth
1 tablespoon Cornstarch
2 teaspoon Soy sauce
1 tablespoon Water
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 One half inch of edges. Gently stuff each
pocket with about 1 One half t fish filling. In a wok or deep pan, pour oil to
a depth of about 1 One half 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 mediumhigh 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Fish-Stuffed Bean Curd recipe makes 6 Servings

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