Ok. So after the Agedashi Tofu and Steamed Tofu with Fish Paste & Black Bean Topping, I still had leftover fish paste and about 1/4 pack of the tofu sitting in the fridge.
Fish paste can be kept in the freezer and defrosted when required. To prolong the life of the tofu, change the water the tofu is sitting in daily. The tofu should be able to last about a week after first open.
This dish is great when dealing with leftover bits of tofu and fish paste. Basically, you just mince and mix both ingredients together, add some seasoning and steam it for about 10 mins and your done.
I remember having it at my Aunt's place and she had jokingly told me this was a dish that was for toddlers and old people only. When I had asked why, she replied that this dish was designed for people with no teeth. Great. Still not sure who on the table this dish was aimed at, but I do recall it to be really tasty.
Steamed Minced Tofu with Dace Fish Paste
- 250g of tofu
- 250g of fish paste
- Pinch of Salt
- 1/2 teaspoon sugar
- Pinch of White Pepper
- 1 Egg white
- 1 teaspoon Re-hydrated Dried Shrimp (finely chopped) - Optional
- Cooked oil
- sesame oil
- 1/2 teaspoon light soy sauce
- Spring onion (finely sliced - for garnishing)
- Coriander (top half with leaves only - for garnishing)
- Using a fork, mash up the tofu and mix well with fish paste.
- Add in a pinch of salt, sugar, white pepper and egg white and continue mixing until its all combined and smooth.
- Scoop out the contents and set in a shallow dish. Gently level the surface with a spoon.
- If using, sprinkle about a teaspoon of finely chopped dried shrimp over the surface
- Cover the dish with some cling wrap, ready for steaming
- Bring some water to boil in a wok with a steamer tray. Using the wok as a steamer, place the dish in to steam for about 10-15mins on medium heat.
- Remove from the steamer and carefully remove the cling wrap (watch for the hot steam here), garnish with some spring onions and coriander leaves.
- Place a saucepan with about a tablespoon of oil on high heat
- Drizzle with some sesame oil and light soy sauce over the garnish
- Carefully pour the hot oil over the garnish, they should sizzle and cook immediately. The hot oil helps to bind the flavours of the soy, sesame oil, coriander and green onion together.