Deep Fried Chinese Tofu with Abalone Sauce

Deep Fried Chinese Tofu with Abalone Sauce

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This is a famous Chinese treat called 'pipa tofu' because it is shaped like the Chinese musical instrument known as the pipa.


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

Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

  1. Chop fish fillet and mash with tofu. Mix thoroughly with all other ingredients.
  2. Using a Chinese soup spoon, gently mould the tofu into oval shapes.
  3. Steam tofu for about 5 minutes. Remove from steamer and reserve the steaming liquid for the sauce.
  4. Coat tofu with flour. You may want to wait for it to cool down a little.
  5. Heat oil and deep fry tofu till golden brown. Turn gently to avoid breaking. Drain and place on a serving plate.
  6. 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.
  7. Drizzle sauce over tofu and serve hot.


If you can't find premium abalone sauce, oyster sauce is a good substitute.

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