I must have been watching "The Voyage" too often these days, as visions of traditional Chinese dishes keep haunting me, like Hakka yong tau foo. Luckily, in these modern times, all the ingredients can be easily found in the supermarket, and there isn't even a need to mince and chop the stuffing!
The fried beancurd, taupok, is cut into half, split, before being filled with a mixture of fish paste, minced pork and carrot bits. Because I made really fat bags, I steamed them for 20 minutes. This is going to be another of my easy, short-cut dinner recipes :)