Fish (5.5 oz)
Spring Onions (1 stalk)
Fresh Cilantro (1 stalk)
into a mixing bowl with
Egg Tofu (3)
Add in the
Salt (1/2 tsp)
Granulated Sugar (1/2 tsp)
Fish Sauce (1/2 tsp)
Shaoxing Cooking Wine (1 tsp)
Ground White Pepper (1/2 tsp)
Using a potato masher, press to mash until everything is smooth and mixed together.
Add in the
Corn Starch (3 Tbsp)
and lastly the
Sesame Oil (1/2 tsp)
. Continue to mix till the egg tofu is fine and well mixed with all the other ingredients.
We are ready to mold the tofu mixture into shape for steaming. Line a steaming tray with parchment paper. Transfer the mixed seafood tofu mixture evenly onto the lined tray. Smoothen the top with a spoon or spatula so it can be evenly steamed.
Prepare the steamer by bringing water to a boil. Steam the seafood tofu over medium-high heat for 20 minutes.
Test for doneness by using a satay stick or toothpick and it should come out clean. Alternatively, press with the back of a spoon and it should be firm. Remove the steamed tofu from the steamer and let cool for at least 1 hour before cutting.
When the steamed tofu has totally cooled, remove the tofu from the steaming tray. Cut into smaller equal pieces.
Evenly coat the seafood tofu with
Corn Starch (1/3 cup)
. Set aside the coated seafood tofu for 10 minutes and we are ready to fry them.
To fry, first heat up sufficient
Oil (2 cups)
in a wok. Oil is ready when a bamboo chopstick put in oil has bubbles coming up without smoke appearing.
Deep fry the floured tofu in batches using medium heat until crispy and golden brown on both sides.
When about done, raise the heat to high to expel oil from the fried tofu. Remove and drain on a paper towel and we are done!