Amazingly delicious, this deep-fried tofu dish is popularly served in Chinese restaurants. Great as a main dish or snack too.
Total Time
1hr 35min
0.0
0 Ratings
Author: Huang Kitchen
Servings:
16
Ingredients
•
3
(120 g)
Egg Tofu
, halved
•
5.5
oz
Minced
Fish
•
5
Medium
Prawns
, minced
•
1/2
Carrot
, diced
•
1
stalk
Spring Onions
, diced
•
1
stalk
Fresh Cilantro
, chopped
•
2
Eggland's Best Classic Eggs
•
1/3
cup
Corn Starch
•
2
cups
Oil
Seasonings
•
1/2
tsp
Salt
•
1/2
tsp
Granulated Sugar
•
1/2
tsp
Fish Sauce
•
1
tsp
Shaoxing Cooking Wine
•
1/2
tsp
Ground White Pepper
•
3
tbsp
Corn Starch
•
1/2
tsp
Sesame Oil
Cooking Instructions
1.
Mix Fish (5.5 oz), Prawns (5), Carrot (1/2), Spring Onions (1 stalk), and Fresh Cilantro (1 stalk) into a mixing bowl with Egg Tofu (3).
2.
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), and Eggland's Best Classic Eggs (2).
3.
Using a potato masher, press to mash until everything is smooth and mixed together.
4.
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.
5.
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.
6.
Prepare the steamer by bringing water to a boil. Steam the seafood tofu over medium-high heat for 20 minutes.
7.
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.
8.
When the steamed tofu has totally cooled, remove the tofu from the steaming tray. Cut into smaller equal pieces.
9.
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.
10.
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.
11.
Deep fry the floured tofu in batches using medium heat until crispy and golden brown on both sides.
12.
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!
Author's Notes
This seafood tofu can be prepared ahead of time and kept frozen in the freezer, so you can serve them anytime. Just deep fry when needed.
Use parchment paper to line the steaming tray to ensure the steamed tofu can be easily removed from the tray before cutting it into smaller pieces. Alternatively, you can also use a heatproof cling wrap to line the steaming tray.
Nutrition Per Serving
CALORIES
307
FAT
29.8 g
PROTEIN
6.3 g
CARBS
3.8 g
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