1/4 lb White fish filets (such as
-rockfish or turbot)
2 ts Minced green onions
1 ts Soy sauce
1/4 ts Cornstarch
1/4 ts Salad oil
1/4 ts Sesame oil
1/8 ts Salt
1/8 ts Sugar
1/8 ts Liquid hot pepper seasoning
1 ds Pepper
1 pk Tofu (about 22 oz)
Salad oil
3    Cloves garlic, minced
1/2    Head iceberg lettuce, cut in
-2 inch squares
1/4 c  Frozen peas, thawed
4 oz Whole mushrooms
1 c  Chicken broth
1 tb Cornstarch
2 ts Soy sauce
1 tb Water

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.