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The legend of pipa tofu & my birthday!


By blackswan






Recipe type: Other

Number of serving: 8

Preparation time: 15 Minute(s)

Cook time: 10 Minute(s)

Difficulty: Easy




Ingredients:

300g Pressed Tofu
1 Fish fillet
50g Minced pork/chicken
5 Chinese mushrooms
1 Egg-white (lightly beaten)
1 tsp Chopped carrots
1 tsp Bacon bits
1 tsp Oyster sauce
½ tsp Cornflour
Pinch of pepper & salt

(Sauce)
(to add a royalty touch, I’ve used Premium Abalone Sauce instead of Oyster to make the sauce):
Stock from steamed Tofu
1 tbsp Mixed Vegetables
½ tsp Premium Abalone Sauce
½ tsp Sesame oil
1 tsp Cornstarch
Dash of Chinese wine
   Preparation:

1) Chop fillet & mash with Tofu. Mix thoroughly with all other ingredients.

2) Using a Chinese soup spoon, gently mould the Tofu into Pipa shape.

3) Steam Tofu for about 5 mins. Remove from steamer & drain stock into small pan to make stock.

4) Coat Tofu with flour. You may want to wait for it to cool down a little.

5) Heat oil & deep-fry Tofu till golden brown. Turn gently to avoid breaking them. Drain oil & dish onto serving plate.

6) Heat pan & add mixed vegetables to stock. Cook till soft & add cornstarch to thicken sauce.

I’ve used Press Tofu here which is good for pan fried & deep fried dishes. If you prefer don’t like fried food, simply skip step 4 & 5.

Buy the Extra Smooth Silken Tofu to get a softer texture if you’re only going to steam.




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