Steamed Tofu Stuffed With Pork Hash

• 2 blocks fresh firm tofu
• 2 lb ground pork
• 1/2 lb cleaned 31/35 tiger shrimp, chopped
• 2 stalks green onion, chopped
• 1 T ginger, grated
• 1 1/2 T garlic, minced
• 4 oz water chestnuts, chopped
• 1/2 c oyster sauce
• 4 shiitake mushrooms, diced
• 1 t salt
• 1/2 t pepper
• 1/2 c flour
• 1 qt vegetable oil

1. Cut cut both blocks of tofu into 8 triangles by cutting down the middle lengthwise, flip on side and then cut diagonally. Make slits in each piece to form pockets. Combine pork, shrimp, green onion, ginger, garlic, water chestnuts, oyster sauce, shiitake mushrooms, salt and pepper. Spoon filling into each triangle. Lightly coat in flour and cook in hot cooking oil until golden brown, about 8 minutes. Place tofu on plate, cover in plastic wrap and steam in a wok with a bamboo steamer for 15-20 minutes or until pork is cooked.
2. For the Sauce:
3. 1-14.5 oz can low sodium chicken broth
4. 3 t sugar
5. 1/4 c soy sauce
6. 1/4 c oyster sauce
7. 5 T cornstarch in 5 t water
8. In a saucepan, bring chicken broth, sugar, soy sauce and oyster sauce to a boil. Add cornstarch water and whisk quickly until thickened. Remove and pour over tofu.

ground pork, shrimp, stalks green onion, t, t garlic, water chestnuts, oyster sauce, shiitake mushrooms, salt, pepper, flour, vegetable oil

Taken from www.epicurious.com/recipes/member/views/steamed-tofu-stuffed-with-pork-hash-1246167 (may not work)