Crispy Homemade Seafood Tofu (招牌豆腐)

Try this simple Crispy Homemade Seafood Tofu! This Seafood Tofu, also called Signature Tofu (招牌豆腐), is a signature dish that is widely offered in Chinese restaurants and is quite excellent.

Fortunately, it's quite simple to prepare this delicious dish at home! There are basically just three easy stages involved in making homemade seafood tofu: Combine all ingredients, then steam the tofu mixture before deep-frying it to a perfect texture.

This is a delectable meal of deep-fried tofu with soft tofu, seafood (typically prawns and fish), carrots, coriander, and spring onions added for flavour and colour. This recipe can be adjusted as you like, very flexibly. You can add minced meat or cuttlefish. You can make changes to my recipe to suit your taste as you may prefer more of one ingredient and less of another.

I am using mackerel for this recipe. In fact, you can choose any kind of firm white fish. Or you can use salmon also.

The inside is extremely soft and bursting with delicious seafood tastes, while the outside is crispy. Delicious as a main course or as a finger food snack. Enjoy with my homemade sweet chili sauce, or your own preferred hot sauce or mayonnaise.

INGREDIENTS

2 tubes egg bean curds (220g each tube)

100g ground pork

100g prawn paste

200g mackerel fish flesh

2 tbsp chopped carrot

1 tbsp chopped coriander

1 tbsp chopped spring onion

3 tbsp tapioca flour

1 tsp salt

½ tbsp sugar

1 tsp white pepper

Some tapioca flour for coating

METHODS

1. Cut egg bean curd into halves and line an 8-inch square steaming tray with a piece of plastic wrap.

2. In a food processor, pulse mackerel and prawn until a paste forms and transfer the fish paste and minced prawn.

3. Combine all the ingredients and seasoning in a big mixing bowl, mash everything with a potato masher. Or you may blend it with a food processor.

4. Transfer the bean curd mixture onto the steaming tray, level the surface with a spatula or the back of a spoon, press to compress. Steam over medium heat for 20 minutes. Let it cool completely or keep in the fridge overnight .

5. Heat some oil in a wok. Cut the seafood bean curds into squares, coat evenly with tapioca flour and deep-fry in hot oil until golden brown.

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