Braised Stuffed Tofu Puffs with Fish Paste and Seasonal Greens釀豆腐卜扒時蔬
A comforting Cantonese classic featuring golden tofu puffs generously filled with savory fish paste, braised until tender, and served with vibrant seasonal greens in a flavorful sauce.
01Ingredients
- 200g Fish paste (dace fish paste or similar)
- 12 pieces Tofu puffs
- 300g Choy sum (or other seasonal greens)
- 2 tbsp Oyster sauce
- 1 tbsp Light soy sauce
- 1 tsp Sugar
- 1/2 tsp White pepper
- 1 tbsp Cornstarch
- 1 tbsp Water
- 1 tbsp Cooking oil
- 2 cloves Garlic, minced
- 2 slices Ginger, thinly sliced
- 500ml Chicken broth
- 1 tsp Sesame oil
Nutrition (per serving)245kcal
- Protein18.5g
- Carbs12.2g
- Fat13.8g
Fiber 1.8 gSodium 1050 mg
02Steps
- Make a small incision on one side of each Tofu puff and gently create a pocket inside without tearing.
- Fill each Tofu puff with Fish paste.
- Blanch Choy sum in boiling water until tender-crisp. Drain and set aside.
- Heat Cooking oil in a wok or pan. Sauté Garlic and Ginger until fragrant.
- Add stuffed Tofu puffs to the wok. Pour in Chicken broth, Oyster sauce, Light soy sauce, Sugar, and White pepper. Bring to a simmer.
- Cover and simmer for 15 minutes, or until Tofu puffs are tender and absorbed the flavor. Mix Cornstarch with Water to create a slurry. Stir the slurry into the braising liquid until it thickens. Drizzle with Sesame oil.
- Arrange blanched Choy sum on a serving plate. Top with braised Tofu puffs and spoon the thickened sauce over.
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