My college buddy went to Hong Kong for vacation, and she posted a lot of food pictures on Facebook.  I was drooling just watching them.  She posted a picture of a street vendor selling stuffed tofu, stuffed eggplant, stuffed peppers and fish balls.  Those were all my favorite street snacks that I grew up with.  I remember every time I bought a couple of stuffed tofu from a street vendor after school, they were taken right out of a big deep fry wok.  I burned my tongue every time.  Hehehehe.  It really brought back a lot of good childhood memory.  My mom made stuffed tofu, stuffed eggplant, and stuffed peppers at home sometimes.  She showed me how, it wasn’t hard.  Besides, the home-made version is a lot healthier since it is not deep fried.

Ground fish into paste first
Put fish paste on the eggplant, tofu or pepper
Put the side with the paste facing down first
Stuffed three treasures (stuffed tofu, stuffed eggplant, stuffed pepper)


  • White fish filet, ½ pound (any boneless white fish filet would do, You can use 1/2 pound of ready-made fish paste.  You can get it from Chinese grocery store. )
  • Dried shrimp, a few pieces (about 1 Tbsp)
  • Scallion, 2 stalks,
  • Fish sauce, a dash
  • White pepper, a dash
  • Water, 1 Tbsp
  • Chinese Eggplant, 1 (if you are using the huge American eggplant, you probably need ¼ of it)
  • Tofu, 1 packet (medium or firm, don’t get silken)
  • Green pepper, 1


  1. Pre-soak the dried shrimps 30 mins in hot water. Then chop it finely.
  2. Cut scallion into dices.
  3. Cut white fish filet into big pieces.  Put the pieces into a food processor.  Add a tablespoon of water, a dash of fish sauce and a dash of white pepper.  Ground every thing finely until it turns into a smooth paste.  You can add a little bit more water to make it smoother. Remove the paste from the food processor.  Mix it well with the chopped dried shrimp and scallion.  Put the mixture aside.
  4. Cut eggplant into slices of about 1 cm thick.
  5. Cut pepper into pieces about 2 inches wide.
  6. Cut tofu into slices of about 2 cm thick.  Pat dry them with a paper towel.
  7. Use a butter knife to grab a little bit of paste onto the tofu, eggplant or pepper.  
  8. Use a large non-stick frying pan.  Spray non-stick cooking oil onto the pan.  Use medium high heat.  Put the tofu, eggplant or pepper with the paste facing downward on the pan.  Let it cook for 6 or 7 mins.  Then flip it over to let it cook for another 6 or 7 mins.  Serve hot. You can add a few drops of diluted soy sauce if desired.

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