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.

      Delete
  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.

      Delete
  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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