Clay Pot Yong Tau Foo
1 frozen fish paste or fish meat emulsion
6 okras (ladies fingers)
6 pieces dry tofu skins (6 in. x 6 in. squares)
Oil for deep frying
Fish Paste Seasonings:
3 heavy dashes of white pepper powder
1/2 teaspoon sesame oil
1 can chicken broth (14.5 oz)
1/2 cup water
Salt to taste
1 stalk scallion (cut into small rounds)
2 tablespoons hoisin sauce
1/2 teaspoon Siracha sauce (or other chili sauce)
Blend the fish paste well with the seasonings. Mix the dipping sauce together and set aside.
Make a slit in the center of each okra, and using a bread knife, slowly stuff the fish paste into the okra. Set aside. Lay the dried tofu skin on a flat surface, and transfer about 2 – 2 1/2 tablespoons of the fish paste on the bottom center of the tofu skin. Spread the fish paste out evenly and leave about 1/2 inch of space on the edges. Fold the sides inwards, and then roll it up into a cylinder shape. Seal tightly with some fish paste.
Heat up some cooking oil in a pot or a wok and deep fry the tofu skin yong tow foo until golden brown. Let cool and cut them into halves, at an angle.
Heat up the chicken broth and water in the clay pot, bring it to boil. Add the okras into the broth and cook for about 1 minute or until they are cooked. Transfer the tofu skin yong tow food into the broth, cover it up and boil for another 1 minute. Add salt to taste and garnish with the chopped scallions. Serve immediately with the dipping sauce.