Homemade hakka "yong tou fu' @ stuffed bean curd

Ingredients

• 500 g fish paste
• 5 pieces pressed tofu
• 10 red chilies
• 20 fried tofu puffs
• 1 eggplant, here

Ingredients for gravy :

• 3 cups water
• 3 shallots, roughly chopped
• 1 inch knob ginger, roughly smashed
• 1 tablespoon fermented soy bean paste
• 3 tablespoons vegetarian oyster sauce
• 1 teaspoon light soy sauce
• pepper to taste

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Preparation

• Firstly, clean, cut & stuffs all the ingredients with fish paste then set aside. Now, place all the gravy ingredients into a big pot and bring to boil.
• Then switch to low heat, in another hand prepare another frying pan/wok with oil to fry all the stuffed ingredients.
• Fry all the stuffed ingredients over low heat untill light brown and then transfer them to the gravy pot & continue boiling over low heat for about 20-30 minutes.
• Only put in the stuffed chilies 10 mins before it's ready. Of course, other than using bean curd, tofu puffs, eggplants & chillies for stuffing. You might as well use bitter gourd, ladyfingers, mushroom and bean curd sheet (for wu xiang).