Hakka Yong Tau Fu – Stuffed Bean Curd and Vegetables

Ingredients

• 600g fish paste (I used Spanish Markerel fillet)
• Dash of sesame oil
• 2 tsp salt, white pepper to taste
• 600g firm tofu
• 200g fried soft tofu
• 400g bitter melon
• 8 fresh chillie, made a slit lengthwise and seeds removed
• Corn flour solution for thickening (corn flour + water)
• 2 spring onions, chopped
• 3 garlic cloves, chopped
• 2 tbsp Lee Kum Kee Chilli Bean Sauce (Toban Djan)
• 2 tbsp oyster sauce
• 2 tbsp sugar
• 1 tbsp sesame oil
• Dash of Chinese cooking wine
• White pepper to taste
• 1.5L stock