INGREDIENTS

INSTRUCTIONS

Finely chop fish.  Mix with green onion, soy sauce, cornstarch, salad
oil, sesame oil, salt, sugar, hot pepper seasoning and pepper, set
aside. Cut tofu block crosswise in four equal slices, then cut each
slice in half diagonally.  Place in a colander and let drain for 15
minutes, then place between paper towels and gently press out excess
water. Change paper towels several times until they no longer soak up
any moisture. On widest side of each triangle, cut a pocket to within
1/2 inch of edges. Gently stuff each pocket with about 1 1/2 t fish
filling. In a wok or deep pan, pour oil to a depth of about 1 1/2
inches and heat to 350 degrees. Add several bean curd triangles at a
time and fry, turning once, until golden on all sides (about 4 to 5
minutes). Remove from oil and drain on paper towels. Cool, cover, and
chill, if made ahead. In wide frying pan, heat 1 T salad oil over
medium-high heat.  Add garlic and cook, stirring, just until it  begins
to brown.  Add lettuce, then stir and cook just until lettuce  begins
to wilt (about one minute). Stir in peas and mushrooms; top  with
stuffed tofu. Pour broth over tofu, cover, and simmer over low  heat
for 8 minutes (15 minutes if chilled). Stir together cornstarch,  soy
and water. Push tofu away from one side of pan and stir soy  mixture
into broth; cook, stirring carefully so as not to break the  tofu,
until sauce bubbles and thickens.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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