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Uncle Henry's Tofu Triangles

Dim Sum and Other Snack Foods

Uncle Henry's Tofu Triangles
1 teaspoon dried shrimp
1 and 1/2 ounces peeled veined shrimp, their black vein removed and discarded
1 and 1/2 ounces skinless boneless fish fillet
4 ounces ground pork
2 Tablespoons minced scallions
1 Tablespoon beaten egg
1 teaspoon minced garlic
1/4 teaspoon salt
1 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon granulated sugar
1/2 teaspoon ground white pepper
1 pound firm tofu
2 Tablespoons vegetable oil
3/4 cup chicken broth
1 Tablespoon rice wine
2 teaspoons cornstarch
2 teaspoons soy sauce
1 Tablespoon sliced scallion tops
1. Rinse the dried shrimp, cover then with warm water and soak fifteen minutes or until soft. Drain, then squeeze out excess water and chop finely.
2. Rinse the fresh shrimp and the fish, cut them into half-inch pieces, then chop until they form a coarse paste before adding the dried shrimp, ground pork, scallions, egg, garlic, salt, sugar, and ground white pepper. Blend well.
3. Rinse the tofu, drain, then cut it into four squares one-inch thick by two to three inches wide, and cut each one into a triangle. Put on paper towels and press to remove excess water.
4. Cut a slit on the longest side making an opening. Leave one-quarter-inch uncut on each other side, then dig out some tofu leaving a pocket.
5. Fill each pocket with about one tablespoon of the above filling using a chopstick to push it into the pocket not tearing the tofu.
6. Add oil to a pre-heated frypan or wok and add extra filling on the outside of the filling, then brown it about two minutes before putting the tofu triangles flat on the pan's bottom. Add broth and cover, and simmer about four minutes until filling is no longer pink. Transfer the triangles to a serving dish, then add the wine, cornstarch, and the soy sauce to the pan and stir until this liquid boils and thickens. Then pour it over the tofu triangles and serve.

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