1 box (19 oz.) of firm tofu

1/4 C. of salad oil

1 C. chicken stock

2T. oyster sauce

1/2 T. cornstarch mixed with 1 T. of water

1 T. of shredded green onion

Parsley for garnish

 

Tofu Filling:

1 T. dried shrimp or ham

3 oz. of fish fillet, chopped

3 oz. of ground pork or beef

1/2 T. green onion, chopped

1/2 T. dry sherry

1/2 T. soy sauce

1 tsp cornstarch

1/4 tsp salt

 

Lay 4 pieces of tofu on paper towels. Place a heavy cutting board on the tofu pieces. Press out as much liquid as possible by placing a pot of water on top of the board. Press the tofu for 1/2 to 1 hour. Cut each piece diagonally to make 8 triangles. Meanwhile, soak the dried shrimp in cold water for 15 minutes. Drain and save the shrimp liquid. Chop shrimp finely. Mix shrimp with the next 7 tofu filling ingredients and 1T. of the shrimp liquid. With a small knife, cut a slit in the side of each tofu triangle. Stuff each slit with the tofu filling mixture. Heat oil in a non-slick pan over medium heat. Pan-fry tofu with stuffing side down for about 2 minutes or until golden brown. Pour off extra oil then add the chicken stock. Cover and simmer for 5 minutes, turning the tofu over for even cooking. Remove tofu to a large serving plate, cover and keep warm. Stir oyster sauce and cornstarch mixture into liquid in a pan, cook until thickened. Sprinkle with shredded green onion and pour the sauce over the tofu. Garnish with parsley. Serve hot.