Pan-fried stuffed tofu with oyster sauce

Ingredients

• 125 g Ground meat
• 2 Dried mushrooms
• 1 stalk Sring onion, chopped
• 2 slice Ginger, minced
• 1 tsp Salt
• 1 tsp White pepper powder
• 1 tsp Light soya sauce
• 1 tsp Sesame oil
• 300 g Tofu
• 50 g Cornstarch
• 1 stalk Chopped spring onion
• 1. 5 tbsp Oyster sauce
• 1. 5 tbsp Light soya sauce
• 90 ml Water
• 1/2 tsp Chicken bouillon
• 1/2 tsp Salt
• 1/2 tbsp Cornstarch
• 1/2 tbsp Sugar

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Preparation

• 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.

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