Crispy Tofu

This is a very delicious tofu dish. Using Japanese egg tofu with fish paste, egg, green onions, ham, carrots, water chestnuts and some seasoning salt ,white pepper. Mix them together and steam. Once cool, cut , coat with potato starch and deep fried. You will get the most delicious crispy tofu just like how they serve in restaurants. You can serve this crispy tofu for the coming CNY. I am sure the old and young will love this flavourful and crispy tofu. Give it a try and you will add it to your family dinner menu. I make this very often since 2013, the year I learned to make this dish.

Using potato starch as coating gives the tofu the lasting crisp until the last piece

Dust off extra potato starch before deep frying

Cut into desired sizes, either square or rectangular shape

Cool the tray of Steamed tofu before cutting into desired sizes

Crispy Mashed Tofu - adapted from Wendy 

3 pieces Japanese egg tofu

125 gm fish paste

1 large egg

2 rbsp carrot shreds

2 tbsp finely sliced spring onions and parsley ( can use coriander )

2 waterchestnuts, finely diced

1 slice sandwich ham (30 gm) finely diced

1 tbsp cornstarch

1/2 tsp salt and pepper to taste.

Coating

1/2 cup potato starch

1. Mix everything together with a mixer ( or by a hand, but I was laseeee)

2. Line a 7 inch squarre pan with heat safe plastic wrap

3. Pour mixture into lined pan.

4. Steam on medium heat for 8-10 minutes 

5 .Let the steamed tofu cool down in the pan.

6. When tofu has totally cooled, lift tofu up from pan and remove from plastic wrap.

7. Cut into cubes or diagonal pieces, whichever way you like.

8. Heat a wok with sufficient oil for frying.

9. Coat tofu pieces with potato starch and deep fry until golden.

10. Drain tofu pieces well and serve with chilli sauce.