Fried Tofu Fingers

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.