Name: Homemade hakka "yong tou fu' @ stuffed bean curd
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: En
Ingredients: 500 g fish paste; 5 pieces pressed tofu; 10 red chilies; 20 fried tofu puffs; 1 eggplant, here; 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

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

Preparation

Preparation15 min

Cook time40 min

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).