Braised Stuffed Tofu Puffs with Fish Paste and Seasonal Greens

Ingredients

Instructions

1. 1

   Make a small incision on one side of each Tofu puff and gently create a pocket inside without tearing.

2. 2

   Fill each Tofu puff with Fish paste.

3. 3

   Blanch Choy sum in boiling water until tender-crisp. Drain and set aside.

4. 4

   Heat Cooking oil in a wok or pan. Sauté Garlic and Ginger until fragrant.

5. 5

   Add stuffed Tofu puffs to the wok. Pour in Chicken broth, Oyster sauce, Light soy sauce, Sugar, and White pepper. Bring to a simmer.

6. 6

   Cover and simmer for 15 minutes, or until Tofu puffs are tender and absorbed the flavor. Mix Cornstarch with Water to create a slurry. Stir the slurry into the braising liquid until it thickens. Drizzle with Sesame oil.

7. 7

   Arrange blanched Choy sum on a serving plate. Top with braised Tofu puffs and spoon the thickened sauce over.