1. Combine all the ingredients for the filling in a bowl and stir until the mixture is well-blended. Stir together all the ingredients for the sauce in a small bowl. Set aside.
2. Cut the tofu into 10 rectangles, each about 4x7cm in size. Using a spoon to hollow out the center of each tofu rectangle to make a little box. Pat the tofu 'boxes' dry and dust them lightly with cornstarch. Fill each with about 1 tablespoon of the stuffing, mounding it slightly. Pat each piece of stuffed tofu with additional cornstarch.
3. Pour enough oil into a skillet to fill 3 inches. Heat oil over medium-high heat to 150C/300F. Deep-fry the stuffed tofu, a few pieces at a time, until the tofu is golden brown and the filling is cooked through, about 5-6 minutes. Remove with a slotted spoon and drain on paper towels.
4. Heat a skillet over high heat until hot. Add 1 tablespoon of the reserved oil and swirl to coat the sides. Add green onions and stir-fry until fragrant. Add the sauce and bring to a simmer.
5. Slip the fried tofu into the sauce and stir gently to coat. Transfer the tofu onto a serving platter, and serve hot.

Pan-Fried Stuffed Tofu With Oyster Sauce

1. Mix water, 20 grams of sugar and corn oil in a bowl. Whisk until the mixture is emulsified. Sift cake flour, corn flour, baking powder, chicken powder, and white pepper powder into the liquid mixture. Add in egg yolks and mix until well-combined.
2. Whip the egg whites with a few drops of vinegar and salt until foamy, add 1/3 of 80 grams of sugar and beat until soft peaks form when the beater is raised. Beat in another 1/3 of sugar and continue beating vigorously for another 1 minute. Beat in the remaining sugar and beat until they hold firm peaks.
3. Add about 1/3 of the whites to the egg yolk mixture and mix. Add in seaweed crumbs and combine. Fold the remaining whites and fold in with a spatula until combined.
4. Spread the mixture into one 30x40 cm or two 25x20 cm cake roll pans lined with baking paper. Bake in a preheated 190C/375F oven for about 15-18 minutes.
5. Remove, cool briefly, and invert the cake onto a new parchment paper. Carefully peel off the the paper liner and then invert again the baked side-up to cool on a wire rack. Trim the edges of cake. Spread the surface with whipped butter or mayonnaise and roll it up. Chill for about 1 hour and slice.

Seaweed Swiss Roll

1. Thinly peel the carrot and cut the pickled chilli into small pieces. Rinse and slice cucumber. Place cucumber slices in a bowl together with peeled carrot and sprinkle salt over. Let stand for 2 hours.
   
2. Drain, rinse well with cold water and drain again. Transfer cucumber and peeled carrots to a glass jar. Combine together honey, brown sugar, white vinegar, sliced garlic and pickled pepperoni in a bowl. Pour over the cucumber. Seal the jar and shake to mix. Marinate it in a fridge for 1 day. Sprinkle with sesame seeds if desired and serve.

Cucumber Relish 酸甜黄瓜片

1. Combine sourdough, spelt wholewheat flour, and water in a bowl of the mixer. Cover and let stand at the room temperature until active, about 3 hours. Add in spelt flour and sugar. Beat for 2-3 minutes, then mix in olive oil and salt until dough ball forms. Finally add in dried longan fruit and knead until the dough has become smooth and elastic.
2. Place the dough in a lightly oiled bowl and let rise until doubled, about 2 hours. De-gas, roll and shape the dough to fit a well-greased loaf pan. When the dough is within 1/2 inch of the top of the pan, then put the lid on or cover a bread pan with parchment paper and put a weighted baking tray on the pan.
3. Bake in a preheated 200C/400F oven for about 40 minutes. After baking, immediately remove the lid and cool for 10 minutes on a wire rack. Turn out the bread and cool to the room temperature.

Ivy, of kopiaste has passed this cute Award. Thanks, Ivy!

Sourdough Longan Pullman

1. Combine the sponge ingredients and allow the mixture to rest for 12 to 18 hours at room temperature until it�s fully activated. Combine all of the dough ingredients, but salt, and mix on low speed for 2 minutes, till they are well-blended. Allow the mixture rest for 30 minutes, allowing the flour to absorb the water. Add in salt and knead the dough till it's firm and elastic.
2. Place the dough in a greased bowl, cover tightly with plastic wrap for 50 minutes in a warm place. Remove the dough from the bowl and place it on a lightly-floured surface, gently pat down flat and fold like an envelope, all four sides being brought over the center of the dough. Return the dough into the bowl, cover and let ferment for another 50 minutes. Pat down, fold and round up. Place the dough back in the bowl, cover with a plastic wrap and let ferment until about doubled. Divide the dough into 5 equal portions and shape each into a sandwich loaf, namely demi baguette. Proof the demi baguettes, covered, in the folds of a linen or baking paper. Dust them with flour, cover, then refrigerate overnight. Next morning, remove the loaves from the fridge, and let them sit, still covered, for about 30 minutes at room temperature.
3. Place a shallow pan in the bottom of the oven and start preheating to 250C/500F. Use tiles or stones on the oven rack. Slash with a razor knife across top of loaves and slide the loaves onto the heated baking stone. Pour a cup of very hot water into the water pan. Close the door and bake for 12 minutes. Lower the temperature to 200CT/400F and continue baking the loaves until golden brown, about 20-25 minutes. Cool them on a rack.

Sourdough Demi Baguette