Special Steamed Tofu

My MIL concocted this yummy dish for Jo on Tuesday for dinner in less than half an hour; super-duper! I've modified it slightly though.

Ingredients:
Raw fish paste (we used Bobo from the supermarket) - the amount should be half of an adult's fist
Minced chicken - the amount should be about the size of an adult's fist
Silken tofu - half the standard block for a start; add more if you prefer the result to be softer which may suit a younger child
1 medium-sized chicken egg, slightly beaten
Pumpkin, diced into 1cm cubes - the amount should be in a third of the meat portion
Frozen garden peas (optional)

Preparation:
1. Steam the pumpkin cubes until cooked (the softness of this depends on your preference. Set aside.
2. Mix the fish paste, minced chicken, and silken tofu in a bowl.
3. Add the egg, a pinch of salt, some pepper, a dash of sesame oil, 1 tbsp of Japanese soya sauce, and some cornflour; mix well. 9If you have the time, this can be set aside in the fridge before cooking.)
4. Mix in the cooked pumpkin cubes and garden peas to the mix, and lay the mixture on a steaming plate so that the patty is evenly thick throughout.
5. Steam for about 8 minutes; put a chopstick through the thickest portion and the dish is done if the chopstick comes out clean.
6. Serve hot with warm rice.