When you want something quick, easy and delicious you can use Lee Kum Kee Soy Bean Sauce to pack this dish full of flavour. Leave out the minced pork and add extra veggies for a vegetarian alternative.
Finely dice the mushroom and dried shrimp. Set aside.
Mix minced pork, fish paste, mushroom, dried shrimp and marinade.
Stir well and marinate for 15 minutes.
Use kitchen paper to remove the water from the bean curd, cut in thick slices, sprinkle a little cornflour, and use a spoon to dig a small hole in the middle to add in an appropriate amount of pork filling.
Heat the pan over medium heat, place the bean curd with the fish paste side on the pan and pan-fry until golden brown.
Flip the bean curd to the other side, add the pre-mixed sauce, boil and then cook slowly for 5 minutes until the juice is absorbed and sprinkled with shallots. Serve.
Soak the bean curd in saltwater for 20 minutes before cutting to prevent the water from sipping out when frying.
PREP TIME: 20 MINS | COOK TIME: 10 MINS
And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.
