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
  • Garnishing

  • 1 stalk Coriander leaves (cut into sections)
  • Method

    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.