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.
- 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
- Pre-soak the dried shrimps 30 mins in hot water. Then chop it finely.
- Cut scallion into dices.
- 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.
- Cut eggplant into slices of about 1 cm thick.
- Cut pepper into pieces about 2 inches wide.
- Cut tofu into slices of about 2 cm thick. Pat dry them with a paper towel.
- Use a butter knife to grab a little bit of paste onto the tofu, eggplant or pepper.
- 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.