Stuffed PeppersEggplantTofu

This is the real recipe for our stuffed pepperseggplanttofu -- straight from our master chef, Boyd.

Ingredients

Bell pepper 3 Medium , seeded, cut into 4 (any color)
Eggplant 1 Large , sliced diagonally
Tofu 250 Gram (2 slices)
Vegetable oil 3 Tablespoon (for frying)
For stuffing
Ground pork 1 Pound
Soy sauce 1 Tablespoon
Fish paste 1 Pound
Sugar 1 Teaspoon
Cornstarch 2 Tablespoon
White pepper To Taste
For sauce
Water 3 Tablespoon
Oyster sauce 2 Teaspoon
Cooking wine 2 Tablespoon

Directions

GETTING READY

1. In a bowl, mix ground pork with cornstarch, soy sauce, sugar and white pepper.

2. Using clean hands, mix them well till all are well combined.

3. In another bowl, put fish paste. Mix the pork mixture with it and stir well to combine. Set aside.

4. Sprinkle cornstarch over the eggplants, bell peppers and tofu generously.

5. In a small bowl, dissolve the 1 tablespoon cornstarch with 3 tablespoons water. Set aside.

MAKING

6. EGGPLANT: Spread the pork filling on one slice and sandwich it with another slice on top. Gently press.

7. BELL PEPPER: Take each piece and fill it with the pork stuffing.

8. TOFU: Take a slice make a hole in the center. Fill the hole with the pork mixture.

9. Repeat this with all the remaining pieces.

10. In a pan, heat vegetable oil. Place the vegetables with the meat side down. Cover and let it cook till done. Transfer it to a plate.

11. In another pan, pour the dissolved cornstarch.

12. Add sugar, oyster sauce and cooking wine. Cook till reduced to desired consistency.

SERVING

13. In a serving plate, arrange the stuffed vegetables and tofu and drizzle the sauce over it and serve warm.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 718Calories from Fat 441

 % Daily Value*

Total Fat 49 g75.4%

Saturated Fat 10 g50%

Trans Fat 0 g

Cholesterol

Sodium 401 mg16.71%

Total Carbohydrates 28 g9.3%

Dietary Fiber 6 g24%

Sugars 7 g

Protein 42 g84%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet