If you are unable to get ready made fish paste, you can make your own. My suggested recipe is here. I'm lucky that there's a stall selling Yong Tau Foo 酿豆腐 in the wet market at my place here. I can buy just the fish paste from them, which in my opinion far more better than those sold in supermarket.
Ingredients:
- 150g Fish Paste
- 1 tube Egg Tofu
- 1 clove Garlic, minced
- 8 Fresh Shitake Mushroom, sliced
- 12 Sweet Peas, tips removed
- 1/2 Carrot, sliced
- 6 tablespoon Broth
- Salt to taste
- Oil for frying
- Cornflour mixture (thickener), optional
How to do it:
- Squeeze the tofu out of the tube.
- Mix the smashed tofu with the fish paste.
- You can add a dash of pepper if you like.
- Oil a deep dish on all sides well.
- Pour the tofu fish paste in the dish and level it.
- Cover with foil and steam for 15 minutes or till cooked.
- Carefully turn the dish over when it's cooled to let the fish tofu will drop to the foil.
- Cut the fish tofu into thick equal blocks.
- Pan fry the fish tofu on all sides till lightly browned.
- Remove and set aside.
- Using the same wok, add oil if necessary.
- Add in sweet peas and stir fry till just done.
- Dish and set aside.
- Still using the same wok, add garlic and saute garlic till fragrant.
- Add in sliced mushroom and carrot.
- Stir fry till almost cooked.
- Add in fish tofu, sweet peas and broth.
- Bring to a boil and season with salt.
- Gradually stir in cornflour mixture to thicken the sauce if you like.
- Dish and serve immediately.
