The Legend Of Pipa Tofu & My Birthday!

• 2/3 pound pressed tofu
• 1 fish fillet
• 5 15/16 tablespoons minced pork /chicken
• 5 mushrooms Chinese
• 1 egg white lightly beaten
• 1 teaspoon carrots Chopped
• 1 teaspoon bacon bits
• 1 teaspoon oyster sauce
• 1/2 teaspoon cornflour
• pepper
• salt
• 1 tablespoon mixed vegetables
• 1/2 teaspoon sauce Premium Abalone
• 1/2 teaspoon sesame oil
• 1 teaspoon cornstarch
• wine Dash of Chinese

1. Chop fillet & mash with Tofu. Mix thoroughly with all other ingredients.
2. Using a Chinese soup spoon, gently mould the Tofu into Pipa shape. Pinch one end of Tofu to make a sharper end.
3. Steam Tofu for about 5 mins. Remove from steamer & drain stock into small pan to make stock.
4. Coat Tofu with flour. You may want to wait for it to cool down a little.
5. Heat oil & deep-fry Tofu till golden brown. Turn gently to avoid breaking them. Drain oil & dish onto serving plate.
6. Heat pan & add mixed vegetables to stock. Cook till soft & add cornstarch to thicken sauce.

pressed, fillet, pork chicken, mushrooms chinese, egg, carrots, bacon bits, oyster sauce, cornflour, pepper, salt, mixed vegetables, abalone, sesame oil, cornstarch, wine

Taken from www.yummly.com/recipe/The-Legend-Of-Pipa-Tofu-_-My-Birthday_-1676322 (may not work)