Tuesday, January 19, 2016

Pipa Tofu

Wendell found this recipe in the recent 1/6/16 Star-Advertiser. They're light, airy tofu/fishcake puffs, and I could eat a ton of um!


1 block firm tofu, water removed
2/3 cup fresh fishcake
1 1/4 tsp. cornstarch
1 egg white
salt and pepper, to taste
2 cups oil for deep frying

In a large bowl combine tofu, fishcake, cornstarch, egg white, salt and pepper; mix well.

In wok, heat oil over medium-high heat.  Scoop tofu mixture with a porcelain spoon and carefully slide into oil. Deep fry until golden. Drain on paper towels.


Honolulu Aunty said...

Oh, groan! Looks too ono that I can almost taste them - but then, I cannot!

K and S said...

sounds yummy!

Mark Shelby said...

Oh My God! Another Holy Moly winner dinner!

Jalna....in all seriousness! I can't understand why you are not 500 pounds already! ....hehe ; )

I keep telling you, that you and Wendell should open up a restaurant!

"Auntie and Uncle's Local Kine Grindz"!

You would be world famous! ; )

Susan said...

Looks super yummy! What's fresh fish cake?

Lorna said...

My honey catches oio and makes homemade fish cake. It'd work perfectly with this recipe, as the tofu would kind of dampen the fishcake taste a bit!

jalna said...

LOL, Aunty!!

I hope Wendell makes it again, Kat.

Thanks, Mark!

Susan, you know how bone fish are all bony and you gotta scrape off the flesh. That paste that you get by scraping is "fish cake".

Nippon Nin said...

Great recipe! Sounds like nice umami flavor come from fish cake.

Anonymous said...

Looks so good! Is fresh fish cake available at the super market, or do you have to scrape your own?


jalna said...

Myra, Wendell usually gets them from Chinatown. But he said that sometimes Marukai or Safeway might have um.

Kay said...

This sounds like a great pupu!

Kay said...

When you say fishcake... I guess you don't mean kamaboko?

jalna said...

Kay, it's raw fish. I guess it would be like kamaboko before they cook it.