Braised Stuffed Tofu Puffs with Fish Paste and Seasonal Greens 釀豆腐卜扒時蔬

A comforting Cantonese classic featuring golden tofu puffs generously filled with savory fish paste, braised until tender, and served with vibrant seasonal greens in a flavorful sauce.

Nutrition (per serving)

Ingredients

• 200g Fish paste (dace fish paste or similar)
• 12 pieces Tofu puffs
• 300g Choy sum (or other seasonal greens)
• 2 tbsp Oyster sauce
• 1 tbsp Light soy sauce
• 1 tsp Sugar
• 1/2 tsp White pepper
• 1 tbsp Cornstarch
• 1 tbsp Water
• 1 tbsp Cooking oil
• 2 cloves Garlic, minced
• 2 slices Ginger, thinly sliced
• 500ml Chicken broth
• 1 tsp Sesame oil

Steps

1. Make a small incision on one side of each Tofu puff and gently create a pocket inside without tearing.
2. Fill each Tofu puff with Fish paste.
3. Blanch Choy sum in boiling water until tender-crisp. Drain and set aside.
4. Heat Cooking oil in a wok or pan. Sauté Garlic and Ginger until fragrant.
5. Add stuffed Tofu puffs to the wok. Pour in Chicken broth, Oyster sauce, Light soy sauce, Sugar, and White pepper. Bring to a simmer.
6. Cover and simmer for 15 minutes, or until Tofu puffs are tender and absorbed the flavor. Mix Cornstarch with Water to create a slurry. Stir the slurry into the braising liquid until it thickens. Drizzle with Sesame oil.
7. Arrange blanched Choy sum on a serving plate. Top with braised Tofu puffs and spoon the thickened sauce over.

Related recipes

More Hong Kong recipesFish recipes

Stir-fried Long Beans with Preserved Olive Vegetables and Minced Garlic Roast Duck Rice Yuenyeung Money Bag Tripe Stir-fried Spring Vegetables with Bean Sprouts, Crispy Garlic and Salted Fish Stir-fried Beef with Broccoli in Oyster Sauce