Making
- Tofu fried until golden brown, cooled, cut in half, gutted.
- Mix well the sea bass, pork, scallions, seasoning seeds and ground pepper. Stuff the fish mixture into the tofu, then fry until golden brown.
- Stir-fry minced garlic, red onion, skullcap with butter until fragrant, add beef broth to the pan and bring to a boil. Season with seasoning to taste then thicken the sauce with cornstarch.
- Arrange fried tofu on a plate, drizzle with pepper sauce and garnish with lettuce, tomato, and cucumber.
- This dish is served hot with soy sauce and chili.
Small tips:
Add a little cornstarch to the filling (scattered fish and ground pork) to make the mixture sticky when stuffed into tofu.
Material
- 4 pieces of tofu
- 100 g of sardines
- 200g pork, minced
- 1 sprig of scallions, finely chopped
- 200g lettuce, tomato, cucumber for garnish
- 20g cornstarch
- 1 teaspoon seasoning
- 1/4 teaspoon ground pepper
- 500 ml cooking oil, soy sauce, chili.
- 1/2 tablespoon butter
- 2 cloves garlic, minced
- 2 purple onions, minced
- 1 teaspoon skullcap, smashed
- 200 ml beef broth
- 1 teaspoon seasoning
- 1/2 tbsp cornstarch, diluted with water