Can I use silken tofu for this recipe?
No, silken tofu is too delicate and will fall apart. You must use firm or extra-firm tofu for this dish.
LUNCH
Hong Kong Style Pan-fried Stuffed Tofu with Dace Fish Paste
Experience a classic Hong Kong comfort food with this recipe for pan-fried tofu pockets generously stuffed with savory dace fish paste. This dish offers a delightful contrast of crispy golden tofu and a tender, flavorful filling, perfect for a satisfying lunch.
HOW TO MAKE IT
Let's cook.
01
Press the firm tofu block for at least 15 minutes to remove excess water. Cut the pressed tofu into 12-16 rectangular pieces, about 1/2 inch thick.
02
Carefully make a small pocket or slit in the center of each tofu piece, being careful not to cut all the way through.
03
In a bowl, combine the dace fish paste with 1 tablespoon of cornstarch, sesame oil, and white pepper. Mix well until thoroughly combined.
04
Generously stuff each tofu pocket with the prepared dace fish paste. Lightly dust the stuffed side of the tofu with the remaining 1 tablespoon of cornstarch.
05
Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium heat. Once hot, place the stuffed tofu pieces, fish paste side down, into the skillet.
06
Pan-fry for 4-5 minutes until the fish paste is golden brown and cooked through. Flip the tofu pieces and pan-fry the other side for 3-4 minutes until golden.
07
In a small bowl, whisk together the soy sauce and oyster sauce. Pour the sauce mixture over the pan-fried tofu, allowing it to simmer for 1 minute until slightly thickened.
08
Remove from heat and arrange the stuffed tofu on a serving platter. Garnish generously with chopped green onions before serving.
About This Recipe
Experience a classic Hong Kong comfort food with this recipe for pan-fried tofu pockets generously stuffed with savory dace fish paste. This dish offers a delightful contrast of crispy golden tofu and a tender, flavorful filling, perfect for a satisfying lunch.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can add finely minced water chestnuts or shiitake mushrooms to the fish paste. Ensure the tofu is well-pressed to prevent it from breaking during frying and to absorb flavors better. Do not overcrowd the pan when frying to ensure even browning.
Easy Substitutions
If dace fish paste is unavailable, you can use a mixture of ground pork and shrimp, seasoned similarly. For a vegetarian option, use a firm mushroom-based paste or seasoned mashed firm tofu as the filling. Arrowroot powder can be used in place of cornstarch.
Storage & Reheating
Store leftover pan-fried stuffed tofu in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in a microwave until warmed through.
Serving Suggestions
Serve this Hong Kong Style Pan-fried Stuffed Tofu with a side of steamed jasmine rice to soak up the delicious sauce. It also pairs wonderfully with a light stir-fried vegetable dish like gai lan (Chinese broccoli) with oyster sauce. For a complete meal, offer a clear broth soup on the side. You can also serve it as an appetizer with a sprinkle of chili flakes for a kick.
Common Mistakes
1. Not pressing the tofu enough: This leads to watery tofu that breaks easily and doesn't crisp up. Always press tofu for at least 15 minutes. 2. Overstuffing the tofu: Too much filling can cause the tofu to burst during frying. Fill just enough to create a slight mound. 3. Overcrowding the pan: This lowers the oil temperature and steams the tofu instead of frying it, resulting in a soggy texture. Fry in batches if necessary. 4. High heat frying: Cooking on too high heat will burn the fish paste before the tofu is cooked through. Maintain medium heat for even cooking. 5. Not dusting with cornstarch: The cornstarch helps create a crispy crust and prevents the fish paste from sticking to the pan.
Frequently Asked Questions
Where can I find dace fish paste?
Dace fish paste is commonly found in Asian supermarkets, either fresh or frozen. Some seafood counters might also prepare it fresh.
Can I prepare the stuffed tofu ahead of time?
Yes, you can stuff the tofu up to a few hours in advance and keep it refrigerated. Dust with cornstarch just before frying.
MORE TO KNOW
The key to perfectly pan-fried stuffed tofu lies in the preparation of the tofu and the fish paste. Pressing the tofu is crucial for achieving a firm texture that holds its shape and allows for a crisp exterior. When stuffing, ensure the fish paste is packed firmly but not excessively, as it will expand slightly during cooking. The cornstarch dusting on the fish paste side helps create a beautiful golden crust and prevents sticking to the pan. This dish is a testament to Cantonese culinary ingenuity, transforming simple ingredients into a flavorful and satisfying meal.
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