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Pipa tofu
An original way to eat tofu. This dish is more often found on restaurant menus than on home tables. But it's not at all insurmountable if you want to take on the challenge. :)
Prep
30 min
Cook
30 min
Total
1 h
Serves
4
Ingredients
For:
4
servings
- 350 g firm or pressed tofu
- 150 g shrimp (peeled)
- 100 g ground pork (or ground chicken)
- 50 g carrots
- 2 dried shiitake mushrooms (otherwise 3 fresh)
- 1 egg
- 1 scallion
- 1 bunch coriander (same amount as scallion)
- cornstarch
- vegetable oil
Seasoning
- 1 tbsp soy sauce
- 0,5 tsp sugar
- 1 tbsp black sesame oil
- 1 tbsp oyster sauce
- 1 tbsp rice wine (Shaoxing)
- salt
- white pepper (ground)
Frying
- vegetable oil (for frying)
- 3 tbsp rice flour
- 3 tbsp cornstarch
- 1 egg
- 0,3 tsp salt
Sauce
- 1 tsp vegetable oil
- 2 cloves garlic
- 1 slice ginger
- liquid from steaming
- 1 tbsp mushroom soaking water
- 1 tbsp oyster sauce
- 1 tbsp rice wine (Shaoxing)
- 0,5 tsp sugar
- 1 tbsp soy sauce
- 0,5 tsp cornstarch (mixed with the same amount of water)
Method
- 1Soak the shiitake mushrooms in hot water for 30 minutes to rehydrate. Drain by gently squeezing the mushrooms and also reserve 1 tbsp of this soaking water for later use.
- 2Mash the tofu. Drain it to avoid having too liquid a paste.
- 3Separate the egg white from the yolk. Set aside.
- 4Chop the scallion and coriander.
- 5Blend the shrimp, mushrooms, pork, egg white, and carrots. Add the tofu, scallion, coriander and seasoning. Salt, pepper, and finish blending until you get a paste. If this paste is too liquid and doesn't hold the shape you want to give it, add a bit of cornstarch.
Steaming
- 6Oil Chinese ceramic soup spoons to keep the paste from sticking.
- 7Place paste in them and form a large teardrop shape.
- 8Steam for 6 minutes. Keep the cooking liquid carefully. Set the pipa aside on paper towels.
Frying
- 9Mix the flours and salt in a bowl.
- 10Coat the pipa well with the flour mixture and fry in batches over medium heat until golden (approximately 5 minutes).
Sauce
- 11Mince the garlic and ginger.
- 12Add oil to a saucepan over medium heat, add the ginger, cook 10 seconds. Add the garlic, cook 10 seconds.
- 13Add the other sauce ingredients (except cornstarch). Bring to a boil and add the cornstarch previously mixed with water. Stir until you reach the desired consistency.
Notes
Pipa tofu is eaten with vegetables of your choice. The Chinese would say a pipa: a traditional musical instrument resembling a lute. Which gives the dish its name.
