Wednesday, November 21, 2007

Fried Tofu Fingers

P1160544

I liked the longqin tofu at Garden Restaurant, Luyang but can't quite remember what ingredients were in the tofu. Time for another visit. Anyway, I came up with this recipe which I'm not very satisfied with because it isn't as smooth as I wanted and the taste of calcium sulfate was very strong (I'm always amused when western magazines and books talk of the benefits of tofu. I don't think they have any idea that the ingredient used to coagulate the tofu is calcium sulfate/gypsum, which is used in making, among others, your ceiling plaster, blackboard chalk and even Twinkies ). If you try this recipe, do feel free to add other ingredients such as fresh waterchestnuts, chilies, carrots etc.

Fried Tofu Fingers

200g shelled prawns (or other meat), minced
4 pieces (200g?) white tofu*
4 dried chinese mushrooms, soaked and minced
2 T chopped spring onions
1 egg
2 T cornflour
1 t salt and 1/4 t white pepper
oil for frying
1 egg, beaten, for frying
cornflour for dredging
toasted sesame seeds (optional)

1. Cut off the harder outer skin from both sides of the tofu. Mash the tofu till very fine and add in all the other ingredients except the oil,cornflour, extra egg and sesame seeds. Mix well.
2. Oil a shallow metal (square is best) dish and put the tofu mixture in, patting it firmly. steam 15 minutes, let cool completely and then chill it before cutting into 1/2" x 2" or about 2 cm x 6 cm pieces.
3. Dip the tofu pieces into the beaten egg, then coat with the cornflour mixed with sesame seeds and deep-fry in very hot oil until crispy.
4. Serve with a sweet chili sauce and lime juice. I served my tofu with a wasabi-mayo dip which didn't go well with the tofu because it didn't 'cut' the greasy taste.

*Note: A small amount of tofu coagulated with citric acid is available in the Lido morning market.

10 comments:

FaYe said...

hi..
This is one of my fav food. Thanks for sharing the recipe.

lilblackdots said...

This is definately one of my fav also..nyum nyum..btw Terri, where do you buy your Blue Horse flour from? coz i cannot find it anywhere, find one in Consfood but it's labelled Blue Rose flour..is that the same?

bryan said...

Oh I love this dish. I think I have a date with Garden restaurant when I get back from Singapore. It's just down the road from me!

Greg Wee said...

NEE: Oooh this recipe is close to a dish called pipa tofu. i m sure it s yummy.

btw i need to ask you about glass paper (po li zi), people use it to wrap beggar herbal chicken. those see through tin ones. i cant decide whether it s plastic or not.

Terri @ A Daily Obsession said...

faye: hi!u're welcome.always warms me when readers 'come out'. i can't get into ur blog (c reason below)...

lilblackdots: oh, so many ppl have asked..get it at Pelangi Cake Ingredients shop at Taman Winner in Luyang, u know, near the haunted hse? i also can't get into ur blog anymore cos i need a google a/c to do tt. yes, i don't have one! my girl set it up a yr ago 4 me but can't rmber the password n i don't want to let go of my a/c name cos it's the same as my email ...one of those things.

bryan: and u! how come i can't get beyond the 1st page of ur blog?? u in Sing now? how nice, but bet u r hating their hawker food.everything's gluey n colored.

gregwee: oh, plastic is plastic! i stay away frm beggar herbal chicken if they cook them in plastic wrap. i'm doing a simple herbal chick 2nite in my corning pot! if u still wanna wrap ur chicken, al foil is better. i think.

Rasa Malaysia said...

LOL, just got your comment, I like it that you said "eating hotdogs with oyster sauce!" I couldn't stop laughing. LOL.

By the way, the tofu fingers look very delish...yummy!

Precious Pea said...

I have got one recipe for this which I have not tried. The dipping is quite unique..Thai style but white in colour and uses lemongrass and kaffir lime leaves. I will dig it out and share it with you.

Greg Wee said...

NEE: Thanks for the info. I was not sure. whether it is plastic or some kinda of paper cause they called in paper in chinese. tat's why need to make sure. take note.

Terri @ A Daily Obsession said...

rasa msia: some yukky combination huh...

preciouspea: tt sounds very good, n perfect for this dish. share soon ok!

gregwee: i might be wrong...

bryan said...

Cause I haven't started my blog! I keep almost starting but always aborting. One of these days...

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