Pan-Fried Stuffed Tofu With Oyster Sauce
125 grams Ground meat, such as beef, pork, chicken or turkey
2 inches Dried mushrooms (soaked water and chopped finely)
1 stalk Spring onion, chopped
2 slice Ginger, minced
1 teaspoon Salt
1 teaspoon White pepper powder
1 teaspoon Light soya sauce
1 teaspoon Sesame oil
300 grams Tofu
50 grams Cornstarch
5 tablespoons Oyster sauce
5 tablespoons Light soya sauce
90 ml Water
1/2 teaspoon Chicken bouillon
1/2 teaspoon Salt
1/2 tablespoon Cornstarch
1/2 tablespoon Sugar
Combine all the ingredients for the filling in a bowl and stir until the mixture is well-blended. Stir together all the ingredients for the sauce in a small bowl. Set aside.
Cut the tofu into 10 rectangles, each about 4x7cm in size. Using a spoon to hollow out the center of each tofu rectangle to make a little box. Pat the tofu 'boxes' dry and dust them lightly with cornstarch. Fill each with about 1 tablespoon of the stuffing, mounding it slightly. Pat each piece of stuffed tofu with additional cornstarch.
Pour enough oil into a skillet to fill 3 inches. Heat oil over medium-high heat to 150C/300F. Deep-fry the stuffed tofu, a few pieces at a time, until the tofu is golden brown and the filling is cooked through, about 5-6 minutes. Remove with a slotted spoon and drain on paper towels.
Heat a skillet over high heat until hot. Add 1 tablespoon of the reserved oil and swirl to coat the sides. Add green onions and stir-fry until fragrant. Add the sauce and bring to a simmer.
Slip the fried tofu into the sauce and stir gently to coat. Transfer the tofu onto a serving platter, and serve hot.