Ingredients:

1 package Aloha Tofu Aburage (triangle or square), cut in half

1 (20 ounces) container Firm Aloha Tofu, cut into 1” squares

¼ pound green onions, cut into 2” lengths

Pork Hash Filling:

¾ pound pork hash

2 tablespoon Chinese fishcake

½ can water chestnuts, minced

½ cup green onions, minced

½ teaspoon salt

1/8 teaspoon white pepper

1 tablespoon brown sugar

1 tablespoon Chung Choi*, minced (optional)

1/8 teaspoon ajinomoto

Sauce:

1 (12 ounces) can chicken broth

1 tablespoon brown sugar

1 tablespoon oyster sauce

2 tablespoons shoyu (soy sauce)

1/2″ ginger, thinly sliced

Preparation:

Combine ingredients for filling.  Stuff aburage pockets with pork has filling; set aside while sauce is being prepared.

Combine ingredients in a saucepan.  Simmer filled aburage in sauce for 15 minutes.  Add tofu and green onions; bring to a boil.

Thicken sauce with 2 tablespoons cornstarch mixed in ¼ cup water.

*Chung choi is a Chinese preserved salted cabbage.