Wednesday, March 26, 2014

Homemade Seafood Tofu【招牌海鲜豆腐】



This tofu used to be something we ordered in the restaurant a lot back home. 

I have not come to think about making it at home until last couple of weeks, when I saw some of my online cooking mates posted their pictures of this tofu on Facebook.

I didn't follow the recipes posted on facebook as I was a little lazy to go shopping for some of the ingredients (I was even out of soy sauce at that time!!). 

I tweak my version s little with whatever I have at home, it came out great and a perfect balance of crunchiness at the outside and softness in the inside. Very happy with the result!

300 克 百搭豆腐 (不嫩不老的那种)
200 克 鱼肉泥或鱼肉泥与虾蓉混合 (我用了自己打的鱼肉泥)
1/4 杯 香菜碎
1/4 杯 胡萝卜碎
2 大勺 芡粉/薯粉
2 只鸡蛋
适量油 炸豆腐用
1/2 小勺 鱼露或酱油
1/2 小勺 盐
1 小勺 麻油/香油
2 大勺 粘米粉
2 大勺 粟米粉/芡粉

300 gm of Soft tofu (not the silken type, just soft)
200 gm of fish paste or mixture of fish and prawn/shrimp paste (I made my own using Tilapia fillet)
1/4 cup of chopped Cilantro/Scallion
1/4 cup of minced carrot
2 tbsp tapioca/ corn starch
2 large eggs
2 cup of oil for frying

1/2 tsp fish sauce/Nam pla
1/2 tsp salt
1 tsp sesame oil
A pinch of pepper powder

For Dredging:
2 tbsp rice flour
2 tbsp corn starch

1. 把豆腐压烂,加入鱼肉虾肉泥,鸡蛋,香菜碎,胡萝卜碎和所有的调味料混合均匀。

2. 在一个 8x8 寸的烤盘上铺上烤纸,把混匀的材料倒入,抹平。

3. 把豆腐入蒸笼里蒸20分钟.
1. Mashed together egg and silken tofu, add fish paste, chopped cilantro, minced carrot and all seasoning listed, use a spatula to mix and blend the ingredients well.

2. Lay a piece of parchment paper over 8x8 inches baking pan, pour the mixture in the pan and even out the top using a silicon spatula.

3. Steam the tofu in a steamer at high for 20 minutes.

4. 冷却,然后把豆腐放到冰箱里十分钟定型,这样切出来的豆腐比较方正,不容易散开。

5. 把豆腐切成两寸长,一寸宽的条状。

6. 把粘米粉和粟米粉的混合物放到一个浅盘里。同时炸锅里热上两杯油。

7. 豆腐条沾上粉,入锅炸至金黄色,滴干油即可。


4. Let the tofu cool to room temperature and chill it in the refrigerator for 10 minutes, this is to let the tofu solidify further which will help in cutting later.

5. Cut the tofu into 2 inches in length and 1 inch in width.

6. In a narrow plate, blend together rice flour and corn starch. Meanwhile, heat 2 cups of cooking oil in a cooking pot/fryer.

7. Dredge tofu with rice flour and Corn starch mixture, deep fry the tofu until golden in color, drain and dig in!

Serve with Thai Sweet Chili Sauce and some mayonnaise.

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