Tuesday, August 5, 2014

Pipa Tofu ( 琵琶豆腐 )


Image from 4.bp.blogspot.com


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. 




Or cook the Pipa Tofu with vegetables of your choice:

Napa cabbage, cut into pieces
Bok choy, cut into pieces
Carrots, sliced
Enoki mushrooms
chopped garlic



(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.  



23 comments:

  1. Your pipa tofu look delicious, my mouth is watering now!
    I have to bookmark this and thanks for sharing

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    Replies
    1. Hi May, thanks for dropping by. I am sure you would love this dish.

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  2. Hi Veronica,

    You have shaped your pipa tofu very well. Impressive!

    Zoe

    ReplyDelete
    Replies
    1. Thanks for your compliments. Credit to the soup spoons for the shaping, haha.

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  3. We LOVE this dish. I had no idea why it was called pipa tofu though so thanks for this! :D

    ReplyDelete
    Replies
    1. Haha now you know why they are named Pipa Tofu,

      Delete
  4. Veronica, your pipa tofu sure looks delicious! They are pretty looking too :)

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    Replies
    1. Hi PH thanks. They are indeed delicious and shapely, heehee.

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  5. I know this dish will be well received by all if serve this at family gathering together. Just look at that ingredients to make this.......and thumbs up to you. Hope I am hardworking enough to try this dish one day and thanks for sharing it with us.

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    Replies
    1. Hi Mel, I am sure most people who love tofu will love this dish too. since there's so much work involved to make these, I made extra and froze them for later.

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  6. I like the last plate of Pipa tofu with vegetables, healthy and good!

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    Replies
    1. Hi Sonia, it's just as delicious eaten on its own or stir fry with veg.

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  7. Veron... I love tofu and this is a great dish... Your pipa tofu is really shaped like a pipa instrument ...I can imagine how tasty they are stand alone or with veggies... Yum yum thanks for sharing the recipe. I want to try making it too ;) drool for the time being .

    ReplyDelete
    Replies
    1. Thanks Elin. It's my first time making this pipa tofu and I am glad they turned out quite nice. Actually not that complicated with the help of the spoons. If you like tofu I am sure you will like these too.

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  8. Hi Veronica, This pipa tofu of yours looks so beautiful. Healthy and yummy. Love this very much. thanks for sharing and regards :)

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    Replies
    1. Good morning Ivy. Thanks for your kind words. Have a great day ahead.

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  9. I love your pipa tofu, look so pretty and delicious. Nice clicks too!

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    Replies
    1. Good morning Ann. Your compliments meant a lot to me, coming from you, thanks. Have a wonderful day.

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  10. 原来是这样的。好美妙的一道菜肴。名称也很美。好赞也。

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  11. Hie the dish looks yummy! Just want to confirm u added 1 egg white. Can I add the whole egg or just the white? Or if I omit the egg will it change the texture? I was thinking the tapioca/cornstarch will be enough to bind everything together. Thank u

    Jane

    ReplyDelete
    Replies
    1. Hi Jane, thanks for dropping by. You can omit the egg white, like you said the corn starch is enough to bind everthing together. I so happened to have an egg white left in the fridge.

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    2. Hie,
      Tried the recipe for dinner. Family enjoyed it especially my tofu crazy husband....hehe...thanks for sharing

      Jane

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    3. Hi Jane I am so glad to hear that your family enjoyed the dish. You must be very happy.

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