Deep Fried Chinese Tofu with Abalone Sauce
(1)
25 minutes
This is a famous Chinese treat called 'pipa tofu' because it is shaped like the Chinese musical instrument known as the pipa.
blackswan
1 person made this
Ingredients
Serves: 3
- 1 fillet whitefish
- 300g firm tofu
- 50g pork or chicken mince
- 5 Chinese mushrooms
- 1 egg white (lightly beaten)
- 1 teaspoon chopped carrots
- 1 teaspoon bacon pieces
- 1 teaspoon oyster sauce
- 1/2 teaspoon cornflour
- pepper and salt to taste
- Sauce
- water from steaming tofu
- 1 tablespoon mixed frozen vegetables
- 1/2 teaspoon premium abalone sauce
- 1/2 teaspoon sesame oil
- dash of Chinese wine
- 1 teaspoon cornstarch
Directions
Preparation:15min ›
Cook:10min ›
Ready in:25min
- Chop fish fillet and mash with tofu. Mix thoroughly with all other ingredients.
Using a Chinese soup spoon, gently mould the tofu into oval shapes.- Steam tofu for about 5 minutes. Remove from steamer and reserve the steaming liquid for the sauce.
- Coat tofu with flour. You may want to wait for it to cool down a little.
- Heat oil and deep fry tofu till golden brown. Turn gently to avoid breaking. Drain and place on a serving plate.
- Heat steaming water and add mixed vegetables, abalone sauce and sesame oil to stock. Cook till vegetables are soft and add cornstarch to thicken sauce.
- Drizzle sauce over tofu and serve hot.
Tip
If you can't find premium abalone sauce, oyster sauce is a good substitute.
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