Tofu Salmon Pan-Fried Pie

This simple tofu salmon pan-fried pie is perfect for any party, and makes with all kinds of dips.

Wok, big bowl, plate.

2 salmon filets, at least 1-inch thick, chop into small pieces.

1 block firm tofu, about 7 oz. (200g).

1 green pepper, chopped

1 red pepper, chopped

1 tbsp. raw sesame seeds

1 stalk celery, finely chopped

1/2 onion, sliced thin

1 slice fresh ginger, miced

2 cloves garlic, crushed

1 beaten egg

1-2 tbsps. flour

P1

1 tbsp. Shao-Hsing rice wine or dry sherry

1 tbsp. light soy sauce

1 tbsp. oyster sauce

1 tbsp. sesame oil

1 tbsp. ground white pepper

1 tbsp. salt, or to taste

1 tbsp. granulated sugar

1. Mash tofu with the side of a cleaver or the back of a spoon, combine tofu with all the ingredients and seasonings together in a bowl, stir to mix well (P2)

P2

2. Form the mixture into tiny balls of about 2-inches diameter (P3).

P3

3. Heat 3-5 tbsps. Vegetable oil in a wok until it is shimmering on the bottom and very hot but not yet smoking, pan fry balls, press them tightly with the back of a spoon (P4).

P4

4. Turn them over when one side turns golden, pan fry the other side until cooked (P5).

P5

5. When finished, remove from the wok to a plate, when cool enough to handle, serve (P6).

P6