Seafood tofu has always been one of my favorite order at tze char place. Crunchy thin layer of skin encasing silky smooth tofu mix with fish paste, added with the fragrant from coriander leaves and some other chopped vegetable, making this dish irresistibly good! Just dip them in mayonnaise, chilli sauce or ketchup to suit your taste.
Not quite sure which type of tofu to use, so I went through many recipes and found that some using egg tofu while others tau kwa. We were curious so we tried both! Personally, I prefer the one using egg tofu as it is more flavourful, but it is harder to handle as it is quite soft. The one made with tau kwa has a firmer texture, hence it is able to maintain the shape pretty well. Perhaps next time I should try using silken tofu too!
Seafood Tofu
Ingredients
A
- 300g (around 2 pieces) egg tofu / small size tau kwa, mashed
- 100g fish paste
- 1 small bunch coriander leaves, chopped
- 1 tbsp spring onion (around 1/2 stalk), chopped
- 1/4 carrot, chopped
- 1 tbsp tapioca starch
- 1 tbsp soy sauce
- 1/4 tsp salt
- 1/2 tbsp sesame oil
- 1 tsp oyster sauce
- few dashes pepper
For coating before frying
- some corn starch
- Mix ingredients A together and mix until well combined.
- Oil a 5 inch square mold, put in the mixture.
- Steam for 15 minutes, or bake at 180C for 30 minutes
- Let cool in the fridge for 1 hour.
- Cut the tofu into square / rectangular shape, coat each of them with corn flour.
- Pan fry or deep fry the tofu cubes.
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