Pork Stuffed Tofu

• 2 firm tofu 400 grams,s 14 oz, cut into 16 - 5 x 5 x 2 1/2 pieces, 2 x 2 x 1 inch
• 2 mushrooms dried Chinese, shiitake, soaked and sliced finely
• 1 15/16 ounces prawns deveined, shrimp and roughly chopped
• 6 1/2 tablespoons minced pork ground
• 1 pinch salt
• 1/2 egg white lightly beaten
• 1 teaspoon Shaoxing wine
• 1 teaspoon light soy sauce
• 2 teaspoons cornstarch OR un-modified potato starch
• 4 tablespoons peanut oil
• 4 tablespoons chicken stock ready-made
• 2 tablespoons oyster sauce
• 1 spring onion finely sliced

1. Parboil the tofu in lightly salted water for 2-3 minutes until firm, then drain.
2. Cut a slit in the bottom of each tofu triangle and set aside.
3. In a bowl, mix together the mushrooms, minced prawns (shrimp), pork, salt, egg white, rice wine, soy sauce and enough corn/potato starch to hold the mix together.
4. Fill each slit with the filling - the tofu will gape open to show the filling.
5. Heat the oil in a wok, then fry the tofu for 2 minutes on each side until golden. Pour off the excess oil, then add the stock, oyster sauce and bring back to the boil.
6. Braise for 5-6 minutes, sprinkle with spring (green) onions before serving. Serve with rice, enjoy!

mushrooms, prawns, pork ground, salt, egg, shaoxing wine, soy sauce, cornstarch, peanut oil, chicken stock ready, oyster sauce, onion

Taken from www.yummly.com/recipe/Pork-Stuffed-Tofu-1670915 (may not work)