Stuffed Bean Curd

Directions

1. 1
   For the filling -------------------.
2. 2
   Add 1 to the minced pork and mix until completely blended and smooth.
3. 3
   Add in the mushrooms, sweet onions and corn flour and mix well.
4. 4
   For the beancurds --------------.
5. 5
   Pat beancurd dry.
6. 6
   Heat oil in pan.
7. 7
   Place in the beancurds for deep-frying.
8. 8
   Remove and drain when skin turns golden.
9. 9
   Allow beancurd to cool slightly.
10. 10
    Laterally cut the beancurd to make a slit on the side about more than half its length.
11. 11
    (Do not slice through) Scoop out the beancurd to form a pocket and fill it with the meat filling.
12. 12
    Heat 1 tbsp oil in a big saucepan.
13. 13
    Stir-fry the sweet onion slices until fragrant.
14. 14
    Add 2 and the beancurds.
15. 15
    Cover the saucepan and cook over low heat until liquid is reduced to 3/4 cup (about 5-6 mins).
16. 16
    Add mixture 3 to thicken the gravy.
17. 17
    Stir well.
18. 18
    Add the corriander leaves.
19. 19
    Stir for a while then remove to serve.