"Yong Tau Fu"

My dad loves cooking. Everyday instead of our mum, he is the one who cooks for our family.  I really appreciate my dad’s amazing cooking skills! As an OL,there’s actually not much time in a year to learn how to make all my dad’s food. But somehow today one of the dishes my dad taught me is this "Yong Tau Fu"( stuffed tofu ). It’s easy and super delicious. 

Ingredients for the stuffing:
A big tofu fish ( I don't know the actual name of this fish,the fishmonger called it tofu fish) 
4 pieces of tofu
7 brinjal
some salt and pepper

Instructions:
1. Cleaning the tofu fish. Scrape the flesh of tofu fish. 
2. Dissolve some salt and pepper in 2 tbsp of water.
3. Add the salt water to the flesh of tofu fish slowly when chopping and mincing it.
4. Mince the flesh until sticky,smooth and elastic.
5. Cleaning the tofu and brinjal. Cut the tofu into halves and the brinjal into thick slices.
6. Make a cut to the tofu, fill each well with the minced flesh. Press the flesh lightly, but firmly 
    into the tofu without breaking it. Set aside.
7. Do the same procedure with the sliced brinjal. Set aside.

Ingredients for the sauce ：

3 Tbsp cooking oil 

1 thick sclice ginger, smashed 

2 cloves garlic, smashed 

70 ml water 

2 tbsp oyster sauce 

1 tsp sugar 

2½ tsp corn starch 

3 tbsp cold water 

¼ tsp sesame oil

Instructions:

1. In a large skillet, heat the cooking oil on medium heat.

2. Fry the smashed ginger and garlic until fragrant.

3. Add the stuffed tofu, flesh side down, and fry until golden brown. 

4. Remove the tofu from the skillet, place in a plate and set aside. 

5. Fry the slices of brinjal until fully cooked. Remove and place with the tofu.

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6. Boil the water with oyster sauce and sugar.
7. Put the tofu and brinjal into the skillet. Cover the skillet with a lid and let it cook on low  heat 
    for about 15 minutes. 
8. Remove the tofu and brinjal, leaving the sauce in the skillet. Mix corn starch with cold water 
    and immediately add it to the skillet while stirring. Stir until mixed evenly.
9. Add sesame oil and cook the sauce until it has the desired thickness.
10. Pour the sauce on top of stuffed tofu and brinjal and ready to serve.