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Ingredients
2 tubes Soft White Tofu (cut into 4cm round pieces and scoop out a small portion from centre of each tofu)
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150g Fresh Fish Paste
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50g Green Peas
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1 Red Chilli (coarsely chopped)
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1 stalk Spring Onion (coarsely chopped)
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2 Shallots (finely chopped)
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1 tbsp Sunflower Oil
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Seasoning (Blend together)
1 tbsp MAGGI HCS Less Salt Chicken Stock Granules
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1 tsp Sesame Oil
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½ tbsp Cornflour
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150ml Water
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Garnishing
1 stalk Coriander leaves (cut into sections)
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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. |
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