Fish Stuffed Tofu
|Firm tofu squares||6 Ounce (1 Package / 1 Pound)|
|Fish stuffing||1 Cup (16 tbs)|
|For salad oil|
|Garlic||3 Clove (15 gm), minced / pressed|
|Iceberg lettuce leaves||3 Large, cut in 2-inch squares (3 Cups)|
|Frozen peas||1⁄4 Cup (4 tbs), thawed|
|Whole mushrooms||4 Ounce, drained (1 Can)|
|Regular strength chicken broth||1 Cup (16 tbs)|
|Cornstarch||2 1⁄2 Teaspoon|
|Soy sauce/Oyster sauce||2 Tablespoon|
Cut tofu squares in half diagonally to make 8 triangles.
Let drain in a colander for at least 15 minutes, then place between paper towels and gently press out excess water.
On widest side of each triangle, cut a pocket to within 1/2-inch of edges.
Gently fill each pocket with about 1 1/2 teaspoons fish stuffing.
Place wok in ring stand.
Pour oil into wok to a depth of about 1 1/2 inches and heat to 350° on a deep-fat-frying thermometer.
Add several tofu triangles at a time and fry, turning once, until golden on all sides (4 to 5 minutes).
Remove from oil and drain on paper towels.
Cool, cover, and chill, if made ahead.
Remove oil from wok.
Return wok to high heat.
When wok is hot, add 1 tablespoon oil.
When oil is hot, add garlic and stir-fry for about 30 seconds.
Add lettuce, and stir-fry just until lettuce begins to wilt (about 1 minute).
Stir in peas and mushrooms; top with stuffed tofu.
Pour broth over tofu, cover, and simmer until tofu is hot (3 to 5 minutes if tofu is warm or at room temperature, 10 to 12 minutes if cold).
Mix together cornstarch, soy sauce, and water.
Push tofu away from one side of wok and stir soy mixture into broth.
Cook, stirring carefully so as not to break up tofu, until the sauce boils and thickens (about 1 minute).