For the Main Dish
200g Evergreen Foods Fried Tofu Puff
260g Evergreen Foods Original Tofu Regular Firm
Bitter melon (sliced)
Fresh shiitake mushrooms (sliced)
1 eggplant (cut into bite-sized pieces)
2 red chillies (deseeded and sliced)
4 okra (sliced)
Cornstarch (for dusting)
Oil (for frying)
For Tofu and Pork Filling
240g vegan pork mince
2 stalks spring onion (chopped)
2 cloves garlic (minced)
1/4 carrot (finely diced)
1 chunk ginger (grated)
2 tbsp shaoxing wine
2 tbsp vegan oyster sauce
1/2 tbsp vegan fish sauce
1 tbsp sesame oil
1/2 tbsp vegan chicken stock powder
1/2 tbsp white pepper
2 tbsp flour
2 tbsp cornstarch
For Thick Soy Sauce
1 cup water
1 tbsp sugar
1 tbsp soy sauce
1 tbsp vegan oyster sauce
1 tbsp vegan chicken stock powder
1 tbsp cornstarch + 1 tbsp water (for slurry)
Step 1
Slice the Evergreen Foods Fried Tofu Puff and Evergreen Foods Original Tofu into bite-sized pieces. Slice the bitter melon, shiitake mushrooms, eggplant, okra, and red chillies.
Step 2
In a bowl, mix the vegan pork mince, spring onion, garlic, carrot, and ginger. Add the shaoxing wine, vegan oyster sauce, vegan fish sauce, sesame oil, vegan chicken stock powder, and white pepper. Stir in the flour and cornstarch. Mix well.
Step 3
Cut a slit in the tofu puffs and stuff them with the filling. Press gently to seal.
Step 4
Dust the stuffed tofu and vegetables with cornstarch. Heat oil in a pan and fry the tofu and vegetables until golden and crispy. Set aside to drain.
Step 5
In a saucepan, combine the water, sugar, soy sauce, vegan oyster sauce, and vegan chicken stock powder. Bring to a simmer for 3-5 minutes. Mix the cornstarch with water to make a slurry and add it to the sauce. Stir until the sauce thickens.
Step 6
Arrange the stuffed tofu and vegetables on a plate and drizzle with the thick soy sauce. Serve immediately. Enjoy!
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