Stuffed Tofu in Broth
4 Pieces Regular Tofu
40g Minced Fish
40g Minced Pork
1/2 Tbsp Chopped Spring Onion
1/2 Tbsp Chopped Coriander
1/4 tsp Salt
2 Tbsp Water
1 tsp Corn Flour
Dash of Sesame Oil
2 Cups Chicken Broth
2 Slices Ginger
1/3 tsp Salt
1/3 tsp Sugar
6 Lettuce Leaves
White pepper to taste
Cut each piece of tofu in half; scoop out a little well in the centre.
Mix the minced fish and pork with the marinade ingredients, stir well in one direction until the mixture becomes a sticky paste.
Add the chopped spring onion and coriander, mix well and chill in the fridge for 15 minutes.
Stuff the center of tofu with the mince mixture.
Heat some oil in a wok.
Fry the tofu mince side down until light golden brown.
Put ginger, salt, sugar and chicken broth into a pot, and bring it to the boil.
Add the stuffed tofu and cook for 5 minutes.
Add the torn lettuce leaves and bring back to the boil.
Sprinkle on white pepper to taste and serve.