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Malaysian Recipe : Hakka Yong Tau Foo

Ingredients:

• 10 pieces of semi-soft white tofu

For the broth:

• 100g soy sauce
  
• 1/5 liter water or chicken stock
  
• 1/8 tsp salt
  
• 1/8 tsp pepper

Filling paste:

• 300g minced pork
  
• 200g minced prawn
  
• 75g salted Tenggiri fish
  
• 1 large egg, beaten lightly
  
• 1 tbsp oyster sauce
  
• ½ tbsp sesame oil
  
• ½ tsp pepper

Directions:

1. Soak the soy beans for an hour.
2. Bring the soy beans, water/stock and salt to a boil.
3. Boil for 40 minutes or until beans are soft. Remove from fire.
4. Mix together the filling ingredients to form a paste.
5. Cut the tofu into half. With the tip of a sharp knife, make a slit in the middle of the tofu half to form a pocket.
6. Fill it with the paste. Smoothen the top by pressing with a wet metal spoon.
7. Heat 4 tbsp oil in a pan to sear the tofu pocket until lightly brown.
8. Add the tofu into the soy bean soup and bring to a quick boil before serving.