This is also the fave food of one of the China’s Four Great Beauties, Xi Shi (西施). She is said to be “so entrancingly beautiful that fish would forget to swim & sink away from the surface when she walks by”.
There’re many versions of #PipaTofu in the market. Readers who have been following my recipes will know that I love to incorporate both East & West ingredients to come up with fusion dishes. I’ve fine-tuned mine to include Bacon bits in this Oriental Tofu.
Here’s what you need to play the beautiful piece:
300g Pressed Tofu
1 Fish fillet
50g Minced pork/chicken
5 Chinese mushrooms
1 Egg-white (lightly beaten)
1 tsp Chopped carrots
1 tsp Bacon bits
1 tsp Oyster sauce
½ tsp Cornflour
Pinch of pepper & salt
(to add a royalty touch, I’ve used Premium Abalone Sauce instead of Oyster to make the sauce):
Stock from steamed Tofu
1 tbsp Mixed Vegetables
½ tsp Premium Abalone Sauce
½ tsp Sesame oil
1 tsp Cornstarch
Dash of Chinese wine
- Chop fillet & mash with Tofu. Mix thoroughly with all other ingredients.
- Using a Chinese soup spoon, gently mould the Tofu into Pipa shape. Pinch one end of Tofu to make a sharper end.
- Steam Tofu for about 5 mins. Remove from steamer & drain stock into small pan to make stock.
- Coat Tofu with flour. You may want to wait for it to cool down a little.
- Heat oil & deep-fry Tofu till golden brown. Turn gently to avoid breaking them. Drain oil & dish onto serving plate.
- Heat pan & add mixed vegetables to stock. Cook till soft & add cornstarch to thicken sauce.
- Dribble sauce over Tofu & serve hot.