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PAN-FRIED STUFFED TOFU
 

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INGREDIENTS :
560g tofu, 225g Shanghainese bok choy, 100g ground pork, 1 stalk of spring onion, some garlic, 1/2t minced dried flounder, 1 cup of oil, some salt, 1T potato starch.

SEASONINGS:
(1) 1.5T stock, 1t potato starch, 1/2t sugar, 1/4 light soy sauce, 1/4t dark soy sauce, 1/8t chicken bouillon powder.
(2) 1.5 cups of stock, 1t oyster sauce, 1/2t light soy sauce, 1/2t dark soy sauce, 1/4t sugar.
(3) 2T stock, 1/2t sea salt.
 
PREPARATION :
1. Soak tofu in water with some salt for 15 minutes; Remove; Blanch in boiling water for 10 seconds; Remove; Soak in iced water for 5 minutes; Remove; Cut into 12 rectangles; Make a hole in the centre of each with a spoon; Sprinkle the hole with some potato starch.
2. Rinse ground pork; Add seasoning (1); Mix well by stirring clockwise; Divide the mixture into 12 equal portions; Stuff each piece tofu; Smoothen the surface.
3. Rinse and mince spring onion; Peel, rinse and mince garlic.
4. Disc
 
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