Ingredients B:

1. 300gm soya mince
2. 1 cup vegetable stock; OR 1 vegetable stock cube, dilute in half a bowl of water
3. 1 clove of garlic, minced
4. 1 small shallot, finely chopped
5. 1 red capsicum (large pepper)
6. Several water chest nuts, finely chopped
7. 2 tablespoons corn flour
8. A pinch of sea salt
9. A pinch of freshly ground pepper
10. 1 teaspoon chili powder or paprika (for a milder taste)
11. 2 teaspoons sesame oil
12. 2 stalks spring onion (the green bit), finely chopped (keep a handful for garnishing)
13. 3-4 fresh coriander leaves, chopped

Preparation:

1. Soak soya mince in the bowl of vegetable stock solution.
2. Heat up the sesame oil in a pan, fry minced garlic and chopped shallot till they are brown.
3. Pour in the rest of ingredients B (except corn flour) and stir fry on medium heat for about 5 minutes.
4. Stir in the soaked soya mince, stir fry for another 5 minutes.
5. Stir in the corn flour slowly, a little sprinkle at a time, to avoid lumps.
6. Stir fry till mixture is thick, and sticky.
7. Slit the tofu on one side, to make a small opening in the middle.
8. Stuff the fried mixture into the slit, till it is full.
9. Heat some sesame oil in a pan and pan-fry the stuffed tofu on medium heat.
10. Turn each stuffed tofu every 2-3 minutes to make sure both side is cooked.
11. Cook for about 10 minutes.
12. Put it into a large dish, and pour the remained hot oil over the tofu.
13. Granish with chopped spring oinion.
14. Makes 8 stuffed tofu.

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