Ingredients: 1/2 teaspoon Chicken bouillon,2 teaspoons Ginger, minced,125 grams Ground meat, such as beef, pork, chicken or turkey,5 tablespoons Light soya sauce,2 inches Dried mushrooms (soaked water and chopped finely),2 inches Dried mushrooms (soaked water and chopped finely),5 tablespoons Oyster sauce,1 teaspoon White pepper powder,1/2 teaspoon Salt,1 teaspoon Sesame oil,1 stalk Spring onion, chopped,Sugar,300 grams Tofu,90 ml Water
Instructions:
- Combine all the ingredients for the filling in a bowl and stir until the mixture is well-blended. Stir together all the ingredients for the sauce in a small bowl. Set aside.
- Cut the tofu into 10 rectangles, each about 4x7cm in size. Using a spoon to hollow out the center of each tofu rectangle to make a little box. Pat the tofu ‘boxes’ dry and dust them lightly with cornstarch. Fill each with about 1 tablespoon of the stuffing, mounding it slightly. Pat each piece of stuffed tofu with additional cornstarch.
- Pour enough oil into a skillet to fill 3 inches.
- Heat oil over medium-high heat to 150C/300F. Deep-fry the stuffed tofu, a few pieces at a time, until the tofu is golden brown and the filling is cooked through, about 5-6 minutes.
- Remove with a slotted spoon and drain on paper towels.
- Heat a skillet over high heat until hot.
- Add 1 tablespoon of the reserved oil and swirl to coat the sides.
- Add green onions and stir-fry until fragrant.
- Add the sauce and bring to a simmer.Slip the fried tofu into the sauce and stir gently to coat.
- Transfer the tofu onto a serving platter, and serve hot.
