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Name: Fish-Stuffed Bean Curd
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 3
Cuisine: Chinese
Ingredients: 4 oz Whole mushrooms; 1 c Chicken broth; 1/8 ts Salt; Salad oil; 1/2 Head iceberg lettuce, cut in; 1/4 c Frozen peas, thawed; 1 tb Water; 1/4 ts Salad oil; 1 tb Cornstarch; 2 ts Soy sauce; 1 pk Tofu (about 22 oz); 1 ts Soy sauce; 1/8 ts Liquid hot pepper seasoning; 1/4 lb White fish filets (such as; 1/4 ts Sesame oil; 1/4 ts Cornstarch; 2 ts Minced green onions; 1/8 ts Sugar; 3 Garlic minced; 1 ds Pepper

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INGREDIENTS

4 oz Whole mushrooms
1 c Chicken broth
1/8 ts Salt
Salad oil
1/2 Head iceberg lettuce, cut in
1/4 c Frozen peas, thawed
1 tb Water
1/4 ts Salad oil
1 tb Cornstarch
2 ts Soy sauce
1 pk Tofu (about 22 oz)
1 ts Soy sauce
1/8 ts Liquid hot pepper seasoning
1/4 lb White fish filets (such as
1/4 ts Sesame oil
1/4 ts Cornstarch
2 ts Minced green onions
1/8 ts Sugar
3 Garlic ; minced
1 ds Pepper

Servings

INSTRUCTIONS

Finely chop fish. Mix with green onion, soy sauce, cornstarch, salad oil, sesame oil, salt, sugar, hot pepper seasoning and pepper, set aside. Cut tofu block crosswise in four equal slices, then cut each slice in half diagonally. Place in a colander and let drain for 15 minutes, then place between paper towels and gently press out excess water. Change paper towels several times until they no longer soak up any moisture. On widest side of each triangle, cut a pocket to within 1/2 inch of edges. Gently stuff each pocket with about 1 1/2 t fish filling. In a wok or deep pan, pour oil to a depth of about 1 1/2 inches and heat to 350 degrees. Add several bean curd triangles at a time and fry, turning once, until golden on all sides (about 4 to 5 minutes). Remove from oil and drain on paper towels. Cool, cover, and chill, if made ahead. In wide frying pan, heat 1 T salad oil over medium-high heat. Add garlic and cook, stirring, just until it begins to brown. Add lettuce, then stir and cook just until lettuce begins to wilt (about one minute). Stir in peas and mushrooms; top with stuffed tofu. Pour broth over tofu, cover, and simmer over low heat for 8 minutes (15 minutes if chilled). Stir together cornstarch, soy and water. Push tofu away from one side of pan and stir soy mixture into broth; cook, stirring carefully so as not to break the tofu, until sauce bubbles and thickens.

NOTES

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Fish-Stuffed Bean Curd

4 oz Whole mushrooms
1 c Chicken broth
1/8 ts Salt
 Salad oil
1/2 Head iceberg lettuce, cut in
1/4 c Frozen peas, thawed
1 tb Water
1/4 ts Salad oil
1 tb Cornstarch
2 ts Soy sauce
1 pk Tofu (about 22 oz)
1 ts Soy sauce
1/8 ts Liquid hot pepper seasoning
1/4 lb White fish filets (such as
1/4 ts Sesame oil
1/4 ts Cornstarch
2 ts Minced green onions
1/8 ts Sugar
3 Garlic minced
1 ds Pepper

Finely chop fish.  Mix with green onion, soy sauce, cornstarch, salad oil,  sesame oil, salt, sugar, hot pepper seasoning and pepper, set aside. Cut  tofu block crosswise in four equal slices, then cut each slice in half  diagonally.  Place in a colander and let drain for 15 minutes, then place  between paper towels and gently press out excess water. Change paper towels  several times until they no longer soak up any moisture. On widest side of  each triangle, cut a pocket to within 1/2 inch of edges. Gently stuff each  pocket with about 1 1/2 t fish filling.  In a wok or deep pan, pour oil to  a depth of about 1 1/2 inches and heat to 350 degrees. Add several bean  curd triangles at a time and fry, turning once, until golden on all sides  (about 4 to 5 minutes).  Remove from oil and drain on paper towels. Cool,  cover, and chill, if made ahead. In wide frying pan, heat 1 T salad oil  over medium-high heat.  Add garlic and cook, stirring, just until it begins  to brown.  Add lettuce, then stir and cook just until lettuce begins to  wilt (about one minute). Stir in peas and mushrooms; top with stuffed tofu.  Pour broth over tofu, cover, and simmer over low heat for 8 minutes (15  minutes if chilled). Stir together cornstarch, soy and water. Push tofu  away from one side of pan and stir soy mixture into broth; cook, stirring  carefully so as not to break the tofu, until sauce bubbles and thickens.

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Nutrition

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Serving Size: 1 Serving (162g)
Recipe Makes: 3 Servings

Calories: 31
Calories from Fat: 7 (23%)

Amt Per Serving		% DV

	Total Fat 0.8g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 554.8mg		19 %
Potassium 93.8mg		2 %
Total Carbohydrate 5.2g		2 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 4.1g
Protein 1.5g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 31

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