Ingredients Jump to Instructions ↓

  1. 1/4 lb 113g / 4oz White fish filets - (such as, rockfish or turbot)

  2. 2 teaspoons 10ml Minced green onions

  3. 1 teaspoon 5ml Soy sauce

  4. 1/4 teaspoon 1 1/3ml Cornstarch

  5. 1/4 teaspoon 1 1/3ml Salad oil

  6. 1/4 teaspoon 1 1/3ml Sesame oil

  7. 1/8 teaspoon 0.6ml Salt

  8. 1/8 teaspoon 0.6ml Sugar

  9. 1/8 teaspoon 0.6ml Liquid hot pepper seasoning

  10. 1 Pepper

  11. 1 Tofu - (about 22 oz)

  12. Salad oil

  13. 3 Garlic - minced

  14. 1/2 Iceberg lettuce - cut in

  15. 2 inch squares 1/4 cup 59ml Frozen peas - thawed

  16. 1 Mushrooms

  17. 1 cup 237ml Chicken broth

  18. 1 tablespoon 15ml Cornstarch

  19. 2 teaspoons 10ml Soy sauce

  20. 1 tablespoon 15ml Water

Instructions Jump to Ingredients ↑

  1. Finely chop fish. Mix with green onion, soy sauce, cornstarch, salad oil, sesame oil, salt, sugar, hot pepper seasoning and pepper, set aside.

  2. Cut tofu block crosswise in four equal slices, then cut each slice in half diagonally. Place in a colander an d 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.

  3. 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 350F. Add several bean curd triangles at a time and fry, turning once, until golden on all sides (about 4 to 5 minute s).

  4. 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).

  5. 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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