This is one of my favorites, and I remember grandma used to slave over herself making those fish paste from scratch. It's good that they sell ready made fish paste nowadays or I'd be the one slaving over it. Most Chinese supermarkets in New York City have them, either fresh or frozen. Make sure you read the label or ask if there are salt added (there usually is) so you don't over salt the fish paste. This is an easy recipe to make, stuffing fish paste into tofu pockets. It's THAT easy. There are different techniques to stuffing tofu pok and this is what my grandma taught me.
2 packets of tofu pok (2 oz. each)
1 lbs. fish paste
1 teaspoon white pepper
1 teaspoon salt (if fish paste is not salted, omit if it is)
Enough oil for frying
Cut tofu pok as shown below. Invert to make a pocket.
Stuff a teaspoonful of fish paste into tofu pok.
Heat oil. Fry tofu pok stuffed side first. Fry until golden brown, a few minutes on each sides.
Drain on paper towel. Serve with chili sauce.
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