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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Cut 4 blocks of firm tofu crosswise into thick triangle pieces, soak in salt water beforehand, and drain thoroughly on a towel for 30 minutes.
Watch out
Handle tofu gently when cutting
ensure it is thoroughly drained, otherwise oil will spatter violently and tofu will crumble when frying
Combine 110g dace fish paste and 110g shrimp paste in a bowl, add 0.5 tsp salt, and stir vigorously in one direction with chopsticks until sticky and springy.
Watch out
Must stir continuously in the same direction, otherwise the paste will lose its elasticity and cohesion.
Use a flat wooden stick to carve a shallow cavity in the center of each tofu triangle, dust with a pinch of cornstarch, then stuff tightly with the meat paste and smooth the surface.
Watch out
Must dust cavity with cornstarch before stuffing, otherwise the filling will detach from tofu during pan-frying.
Use a pastry brush to evenly dust a thin layer of 1 tbsp cornstarch over the top and all sides of the stuffed tofu pieces.
Watch out
Dust only a thin layer
thick flour coating will make the exterior gummy instead of crispy
Watch out for oil splatters when heating oil in a hot wok; keep a safe distance.
Heat the wok over high heat, pour in 3 tbsp cooking oil, and swirl to coat the bottom evenly.
local_fire_departmenthigh heatWatch out
Ensure wok is dry before adding oil to prevent hot oil splatters.
Place stuffed tofu meat-side down into the wok first, reduce to medium heat to sear until set, then turn to pan-fry all four sides until golden brown and crispy.
local_fire_departmentmedium heat, about 6 to 8 minutesWatch out
The stuffed meat side must be seared first to seal
turn tofu gently or it will fall apart
Transfer the golden pan-fried stuffed tofu pieces onto a long serving plate and garnish with 100g cooked choy sum on the side.
Watch out
Tofu pieces are hot
handle carefully when transferring to plate
In a bowl, mix 1.5 tbsp oyster sauce, 1 tsp cornstarch, and 100ml water until smooth and combined.
Watch out
Ensure cornstarch is fully dissolved before cooking, or it will form lumps in the sauce.
Pour the mixture into a small saucepan over medium heat, stir constantly until it comes to a boil and thickens into a glossy glaze.
local_fire_departmentmedium heat, about 1 to 2 minutesWatch out
Stir continuously while heating, or the starch will settle and burn at the bottom.
Pour the hot glossy sauce evenly over the plated stuffed tofu pieces and serve hot.
Watch out
Pour sauce evenly over each piece for optimal flavor and shiny appearance.
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