Braised Tofu with Fish fillets 豆腐燜魚塊

Here is another simple tofu dish as promised. I used the same fresh white tofu as my previous steamed tofu dish but with a very different approach this time. Tofu is first deep fried to alter it's texture and colour, it also prevents the tofu from breaking up too much during the cooking process. You may add mushrooms, water chestnuts, baby corn or other vegetables to the dish. Sometimes I deep fried the fish instead of the tofu for a completely different looking and tasting dish altogether. The best thing about this dish is non tofu lovers can still enjoy the fish while you can have more of the tofu for yourself.

P.S Try adding a tbs of hot bean paste while sauteing the ginger and garlic for a spicy version.

serves 4 as part of a Chinese meal
you'll need;
1 block (500 g) of fresh tofu, cut into 3 x 3 cubes, deep fried til golden
500 g of white fish fillets (I used pink ling) cut into chunks to match the tofu
half a carrot, cut into rings
5 cm knob of ginger, thinly sliced
2 garlic cloves, chopped
1 spring onion, cut into batons
2/3 cup of stock
2 tbs of Chinese cooking wine
1 tbs of oyster sauce
1 tbs of light soy
1/2 tbs of dark soy
1 tsp of sesame oil
sugar and salt to taste
dash of white pepper
corn flour solution

marinade for fish;
1/2 tsp of sesame oil
1 tbs of light soy
1 tbs of Chinese cooking wine
1 tsp of grated ginger
dash of white pepper
1 tbs of corn flour

Prepare the ingredients.

Marinate the fish for 10 - 15 minutes.

Fry tofu and drain well.

Saute ginger and garlic with a little oil in a hot wok then add in the carrot. Fry for a minute before adding the fish and cook for a further minute. Add stock and seasonings.

Return tofu to the wok and braise slowly for 2 minutes.

Add spring onions and check for seasonings before thicken the sauce with some corn flour solution.

Serve immediately with plenty of steamed rice.