😜 Don’t make this if you like bland tofu (琵琶豆腐)

By Made With Lau · 45 min

Ingredients

Instructions

1. Prepare the vegetables and garnishes first: quarter the bok choy (halve it if small), peel and devein the shrimp, rinse and squeeze them dry, pat the tofu dry, and mince the shallot.
2. Mash the tofu flat and set it aside. Mash the shrimp into a paste, rough-chop it, then add it to the tofu.
3. Season the tofu and shrimp mixture with flour, cornstarch, white pepper, sugar, salt, chicken bouillon powder and 1 tablespoon oyster sauce. Add the beaten egg, minced shallot and sesame oil, then squeeze and mix until evenly combined.
4. In a separate bowl, mix 2 tablespoons oyster sauce, 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce and 4 tablespoons water for the sauce.
5. Prepare a bowl of cold water. Bring a pot of water to a boil, add 1 tablespoon oil, then blanch the bok choy for 2 minutes until vibrantly green. Transfer it straight to the cold water.
6. Heat oil in a deep wok or pot until it reaches 320°F.
7. While the oil heats, rub oil onto a plate and 4 soup spoons. Pack the tofu mixture into each spoon, pressing firmly into a heaping shape.
8. Gently push each shaped tofu out of the spoon into the oil. Fry for 3 to 4 minutes, until golden brown, stirring gently with chopsticks to keep pieces apart. Fry in batches without overcrowding, then remove and drain.
9. Raise the heat until the oil reaches 400°F. Fry all the pieces again for about 60 seconds, then remove and drain on a strainer.
10. Heat the sauce mixture in a pan over medium heat for 2 to 3 minutes, until it starts to boil.
11. Mix 1 teaspoon cornstarch with 2 tablespoons water until smooth. Slowly stir it into the simmering sauce until it thickens to your liking; you may not need all of it.
12. Once the sauce returns to a boil, turn off the heat. Arrange the blanched bok choy around the edge of a plate, pile the fried tofu in the centre, and serve with the sauce on the side.

Summarized from Made With Lau's video. Watch it for the details.

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