(Recipe adapted & modify from Table for 2)
3 pieces egg tofu
200g fish paste (西刀鱼肉泥) from NTUC
4 Tbsp carrot, sliced into cubes
4 Tbsp finely sliced spring onions
4 waterchestnuts, finely diced
1 Tbsp cornstarch
½ tsp salt & pepper to taste
1. Mix everything together with a mixer.
2. Line a 7" round pan with cling wrap. Pour mixture into lined pan & steam on medium heat for 8mins.
The mashed tofu is very smooth & tastes very good on its own after steaming.
As I do not do any deep frying at home, I just pan fry a portion of the tofu & use another portion to fry rice. I must say that they are really yummy!