Steamed Beancurd With Fish Paste

20 mins

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

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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