Stuffed Tofu with Fish Paste

Ingredients
-Fish paste (can be bought in Chinese grocery store's freezer aisle)
-Fried tofu see picture below)


-Corn starch (2 tablespoons)
-Lee Kam Kee garlic and black bean sauce (2 tablespoons)
-1 egg
-White pepper (1 teaspoon)

Marinate: Marinate fish cake with soy sauce, white pepper, and sugar.  Add diced green onions and mix well.  Add an egg into fish cake for binding.  Add corn starch.

Steps to cook
1. Cut fried tofu in halves.
2. Prepare some additional corn starch in small bowl for next steps.
3. Before stuffing, coat the top of tofu with a little cornstarch, this will help the fish paste to stick to the tofu.  Then, use a small spoon to put fish paste onto the tofu.  Make sure not to stuff too much or it won't cook through.
4.  After stuffing all the tofu, coat a little corn starch onto fish paste side.  This will help the fish paste not to stick to the pan when frying.
5. In a non-stick pan, heat up wok in medium heat, put tofu in pan fish paste side down.  Pan fry for a few minutes until golden brown,  Do not flip over or the tofu will be burnt and tastes bitter.  Remove tofu from pan.
6. Add garlic and black bean sauce in wok, then add the tofu back in, stir fry in sauce for a few minutes, add a little water, cover and cook for a few more minutes.  The fish is done when it's firm.
7.  You can add other veggies like celery or peppers with the dish to add color and flavor.