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Crispy Homemade Seafood Tofu 香脆自制海鲜豆腐

Recipe by Huang Kitchen, Angie Liew
Crispy Homemade Seafood Tofu Recipe by Huang Kitchen - Pinterest Cover Photo
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Learn how to make Crispy Homemade Seafood Tofu with this easy recipe! Amazingly delicious, this deep fried tofu dish is popularly served in chinese restaurants. Great as a main dish or snack too.
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Prep Time15 minutes
Cook Time20 minutes

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Servings: 16 pieces

Equipment

  • 7 inch square baking/steaming tray

Ingredients
 

Ingredients:

  • 3 egg tofu, 120g each, cut into halves
  • 150 grams fish paste
  • 100 grams prawn paste, 5 medium size prawns
  • ½ carrot, diced
  • 1 - 2 stalks spring onion, diced
  • 1 - 2 stalks coriander, chop
  • 2 eggs
  • 5 tbsp cornstarch, for coating steamed seafood tofu
  • 2 cups oil, for deep frying the tofu

Seasonings:

  • ½ tsp salt
  • ½ tsp sugar
  • ½ tsp fish sauce
  • 1 tsp shao xing wine
  • ½ tsp ground white pepper
  • 3 tbsp cornstarch
  • ½ tsp sesame oil

    Instructions
     

    Preparing Seafood Tofu Mixture:

    • Have ready ingredients.
      Have ready all ingredients needed to make seafood tofu.
    • Also prepare all seasonings needed to season the seafood tofu mixture.
    • Cut and chop ingredients.
      Proceed to cut and chop ingredients needed to make the dish. Chop fish meat and prawns into paste. Dice carrot, spring onion and coriander into small bits. Cut the egg tofu in the middle into 2, remove from plastic and put into a large mixing bowl.
      Then we are ready to make the batter.
    • Prepare batter for seafood tofu.
      Mix all the cut and chopped ingredients into the mixing bowl with egg tofu. Then add in all the seasonings and eggs. Using a potato masher, press to mash till everything is smoothly mixed together.
    • Then add in the cornstarch and lastly the sesame oil. Continue to mix till the egg tofu is fine and well mixed with all the other ingredients.
      Then we are ready to mould the tofu mixture into shape for steaming.

    Steam Seafood Tofu Mixture:

    • Line a steaming tray with parchment paper. Transfer the mixed seafood tofu mixture evenly onto the lined tray. Smoothen the top with a spoon or spatula so it can be evenly steamed.
    • Steam seafood tofu
      Prepare steamer by bringing water to a boil. Steam the seafood tofu over medium high heat for 20 minutes.
      Test for doneness by using a satay stick or toothpick and it should come out clean. Or, press with the back of a spoon and it should be firm. Then remove the steamed tofu from steamer to cool for at least 1 hour before cutting.

    Fry Seafood Tofu:

    • Cut and coat seafood tofu with cornflour.
      When the steamed tofu has totally cooled, remove the tofu from the steaming tray. Cut into smaller equal pieces. Then evenly coat the seafood tofu with cornflour.
      Set aside the coated seafood tofu for 10 minutes and we are ready to fry them.
    • To fry, first heat up sufficient oil in wok. Oil is ready when a bamboo chopstick put in oil has bubbles coming up without smoke appearing.
      Deep fry the floured tofu in batches using medium heat till crispy and golden brown on both sides. When about done, raise the heat to high to expel oil from the fried tofu. Remove and drain on paper towel. And we are done!
    • Homemade Seafood Tofu served with dipping sauce.
      Best served immediately with a dipping of sweet chili or mayonnaise sauce. So Enjoy!

Enjoy!

Tried this recipe?Mention @HuangKitchen or tag #huangkitchen!

Recipe Video

Notes

  • This seafood tofu can be prepared ahead of time and kept frozen in the freezer, so you can serve them anytime. Just deep fry when needed. 
  • Use parchment paper to line the steaming tray to ensure the steamed tofu can be easily removed from tray before cutting into smaller pieces. Alternatively, you can also use a heat proof cling wrap to line the steaming tray. 
  • Do not over steam the tofu. Once the surface is set, then it is done. Over steaming will cause roughness to the smooth tofu.
  • Cut the seafood tofu into smaller equal sizes, so that they can be fried evenly. 
  • To ensure oil is ready for deep frying, dip a bamboo chopstick into the oil and bubbles will appear around it. Make sure the oil is not smoking, otherwise it will be too hot for frying. 
  • Use medium heat to deep fry tofu. Otherwise the tofu will be burnt very easily. 
  • Always put the fried tofu on a paper towel after frying to soak up any excess oil so it's not greasy.

NUTRITION

Calories: 290kcal · Carbohydrates: 4g · Protein: 4g · Fat: 29g · Saturated Fat: 2g · Polyunsaturated Fat: 8g · Monounsaturated Fat: 18g · Trans Fat: 1g · Cholesterol: 41mg · Sodium: 151mg · Potassium: 55mg · Fiber: 1g · Sugar: 1g · Vitamin A: 383IU · Vitamin C: 1mg · Calcium: 16mg · Iron: 1mg
Course: Appetizer, Main Course, Snacks
Cuisine: Asian, Chinese
Keyword: deep fried