These tofu patties are shaped to resemble a pipa (Chinese: 琵琶, prounced as Pee-pah) which is one of the oldest Chinese musical instrument with a pear-shaped wooden body; hence the name Pipa Tofu.
(A) Ingredients (Makes 28 pieces)
160g minced Spanish mackerel flesh
100g minced pork
60g prawns, minced
40g bacon, chopped finely
50g carrot, chopped finely
4 water chestnuts, chopped finely
2 shiitake mushroom, softened and chopped finely
340g soft tofu, mashed
2 tbsp finely chopped coriander leaves
1 tbsp finely chopped spring onion
1 egg white
1/2 tbsp light soy sauce
2 tsp white pepper
2 tsp salt, or to taste
1/2 tsp sugar
1 tbsp tapioca starch
Mix together for coating during frying:
2 tbsp plain flour
2 tbsp tapioca starch
enough oil for deep frying
- In a large mixing bowl, combine all the ingredients (A) together to make a paste.
- Grease porcelain Chinese soup spoons with some oil, scoop spoonfuls of the paste and mould into a shape of Pipa. With wet fingers, smoothen the surface.
- Place the spoons on a stainless steel plate and steam for about 7 minutes.
- Drain the liquid from the plate for later use. Remove the tofu paste from the spoon.
- Lightly coat the steamed tofu with the prepared flours. Fry them until golden brown. Drain well.
- Serve the crispy Pipa Tofu with your favourite chillie sauce.
Napa cabbage, cut into pieces
Bok choy, cut into pieces
(B) Ingredients for Sauce:
reserved liquid from the steaming process
1/2 tbsp oyster sauce
salt & pepper, to taste
1/2 tsp cornflour + 1 tbsp water
- Heat a wok with a little oil, stir fry chopped garlic until fragrant. Add in carrots and stir for about a minute. Then add in the rest of the vegetables and enoki mushrooms together with the reserved liquid. Season with oyster sauce and salt & pepper.
- Return the Pipa Tofu to the wok and toss well. Simmer for a few minutes and thicken sauce with cornflour mixture.
- Dish out and serve hot.