• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Ingredient

  • 10 pieces semi-soft white tofu
  • For the broth:
  • 100g soy beans
  • 1.5 litre water/chicken stock
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • Filling paste:
  • 300g minced pork
  • 200g minced prawn
  • 75g salted Tenggiri fish (Mui Heong)
  • 1 large egg, lightly beaten
  • 1 tablespoon oyster sauce
  • 1/2 tablespoon sesame oil
  • 1/2 teaspoon pepper


  1. Soak the soy beans for an hour. Bring the soy beans, water/stock and salt to a boil. Boil for 40 minutes or until beans are soft. Remove from fire.
  2. Mix together the filling ingredients to form a paste.
  3. Cut the tofu into half. With the tip of a sharp knife, make a slit in the middle of the tofu half to form a pocket. Fill it with the paste. Smoothen the top by pressing with a wet metal spoon.
  4. Heat 4 tablespoons oil in a pan to sear the tofu pocket until lightly brown. Add the tofu into the soy bean soup and bring to a quick boil before serving.

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