Delicious Fish Fillet with Tofu Recipe

Name: Delicious Fish Fillet with Tofu Recipe
Ingredients: fish fillet 500 g; firm tofu 500 g; MAGGI® Professional Chicken Stock 1 tbsp (10 g); black pepper 1/2 tsp (1.15 g); cornstarch 1 cup (135 g); egg 1 pc; cooking oil 2 cups (500 ml); MAGGI® Professional Oyster Sauce 3 tbsp (45 ml); MAGGI® Professional Concentrated Liquid Seasoning 2 tsp (10 g); sugar 2 tsp (8 g); cornstarch 1 tbsp (8.5 g); water 1 cup (250 ml); garlic 2 tsp (6 g); ginger 1/2 inch (10 g); tengang daga mushrooms 1 pack; kinchay 1 bunch

Brand
Number of servings

8

This Fish Fillet with Tofu recipe beautifully combines the delicate taste of fish fillet with the creamy texture of tofu, making it a smart addition to modern seasonal menus. High in protein and easy to prepare, it's ideal for professional chefs and foodservice providers looking for healthy, scalable meal solutions.

What sets this dish apart is its versatility; it can be easily customized to suit your personal preferences or dietary needs. You can incorporate a variety of seasonal vegetables, such as bell peppers, broccoli, or snap peas, to enhance the nutritional value and add vibrant colors to your plate. This adaptability allows you to create a complete meal that is both nourishing and visually appealing. Whether you’re planning a new menu for your restaurant to give your customers a wholesome dining experience that balances taste and nutrition perfectly!

Ingredients

fish fillet 500 g
firm tofu 500 g
MAGGI® Professional Chicken Stock 1 tbsp (10 g)
black pepper 1/2 tsp (1.15 g)
cornstarch 1 cup (135 g)
egg 1 pc
cooking oil 2 cups (500 ml)

Sauce Mix:

MAGGI® Professional Oyster Sauce 3 tbsp (45 ml)
MAGGI® Professional Concentrated Liquid Seasoning 2 tsp (10 g)
sugar 2 tsp (8 g)
cornstarch 1 tbsp (8.5 g)
water 1 cup (250 ml)
garlic 2 tsp (6 g)
ginger 1/2 inch (10 g)
tengang daga mushrooms 1 pack
kinchay 1 bunch

Preparation

1

Season fish and tofu with MAGGI^® Professional Chicken Stock and black pepper.
2

Dredge each fish and tofu with flour and dip in egg. Repeat.
3

Pan fry fish and tofu in hot oil until brown. Drain oil. Keep fish and tofu warm.
4

Prepare Sauce Mix. Combine the MAGGI^® Professional Oyster Sauce, MAGGI^® Professional Concentrated Liquid Seasoning, sugar, cornstarch and water. Set aside.
5

In the same frying pan, leave a tbsp of oil and stir-fry the garlic and ginger for 30 seconds.
6

Add the tengang daga mushrooms and saute for 30 seconds.
7

Pour in the prepared Sauce Mix. When sauce is thick, add the fried fish and tofu. Toss to coat the fish and tofu with sauce.
8

Transfer onto a platter and add the kinchay. Serve with rice.

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