Pipa Tofu ( 琵琶豆腐 )

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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.