Crispy Homemade Seafood Tofu

16 INGREDIENTS • 12 STEPS • 1HR 35MINS

Crispy Homemade Seafood Tofu

Amazingly delicious, this deep-fried tofu dish is popularly served in Chinese restaurants. Great as a main dish or snack too.
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Amazingly delicious, this deep-fried tofu dish is popularly served in Chinese restaurants. Great as a main dish or snack too.
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Huang Kitchen
Being a self taught chef, Huang focuses on improving cooking recipes, documenting and creating step-by-step how to guides.
http://www.huangkitchen.com/

1HR 35MINS

Total Time

Ingredients

Servings
16
us / metric
Egg Tofu
3
(120 g each)
Egg Tofu, halved
Fish
5.5 oz
Minced Fish
Prawns
5
Medium Prawns, minced
100g minced
Carrot
1/2
Carrot, diced
Spring Onion
1 stalk
Spring Onion, diced
up to 2 stalks
Fresh Cilantro
1 stalk
Fresh Cilantro, chopped
up to 2 stalks
Egg
2
Eggs
Corn Starch
1/3 cup
Corn Starch
for coating
Oil
2 cups
Oil
for deep frying
Seasonings
Salt
1/2 tsp
Salt
Granulated Sugar
1/2 tsp
Granulated Sugar
Fish Sauce
1/2 tsp
Fish Sauce
Shaoxing Cooking Wine
1 tsp
Shaoxing Cooking Wine
Ground White Pepper
1/2 tsp
Ground White Pepper
Corn Starch
3 Tbsp
Corn Starch
Sesame Oil
1/2 tsp
Sesame Oil

Nutrition Per Serving

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Calories
307
Fat
29.8 g
Protein
6.3 g
Carbs
3.8 g
Love This Recipe?
author_avatar
Huang Kitchen
Being a self taught chef, Huang focuses on improving cooking recipes, documenting and creating step-by-step how to guides.
http://www.huangkitchen.com/

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.

Cooking Instructions

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step 1
Mix Fish (5.5 oz), Prawns (5), Carrot (1/2), Spring Onion (1 stalk), and Fresh Cilantro (1 stalk) into a mixing bowl with Egg Tofu (3).
step 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 Eggs (2).
step 3
Using a potato masher, press to mash until everything is smooth and mixed together.
step 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.
step 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.
step 6
Prepare the steamer by bringing water to a boil. Steam the seafood tofu over medium-high heat for 20 minutes.
step 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.
step 8
When the steamed tofu has totally cooled, remove the tofu from the steaming tray. Cut into smaller equal pieces.
step 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.
step 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.
step 11
Deep fry the floured tofu in batches using medium heat until crispy and golden brown on both sides.
step 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!
step 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!

Tags

Dairy-Free
Lunch
Fish & Seafood
Snack
Dinner
Chinese
Shellfish
Tofu & Tempeh
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