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Steamed Beancurd With Fish Paste

Steamed Beancurd With Fish Paste
Preparation Time 20 mins Servings 4-5 persons


2 tubes Soft White Tofu (cut into 4cm round pieces and scoop out a small portion from centre of each tofu)
150g Fresh Fish Paste
50g Green Peas
1 Red Chilli (coarsely chopped)
1 stalk Spring Onion (coarsely chopped)
2 Shallots (finely chopped)
1 tbsp Sunflower Oil

Seasoning (Blend together)

1 tbsp MAGGI HCS Less Salt Chicken Stock Granules
1 tsp Sesame Oil
½ tbsp Cornflour
150ml Water


1 stalk Coriander leaves (cut into sections)


1. Mix fish paste with chopped chilli and spring onion. Set aside.
2. Stuff each piece of tofu with 1 tbsp of fish paste mixture and decorate with green peas.
3. Steam tofu for 5 minutes. Set aside.
4. Lightly brown shallots in hot oil, stir in seasoning till sauce thickens.
5. Spoon sauce over the steamed tofu and garnish with coriander leaves, serve hot.
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