Shoal of tofu recipe

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  • Serves 4
  • 30 mins to prepare and 30 mins to cook
  • 805 calories / serving
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Season tofu with salt, pepper and sugar and set aside for at least 30 minutes. Just before frying, toss the tofu in the cornflour to coat evenly. Add the tofu to the beaten egg whites and stir in the warm cooking oil.

Heat oil in a wok. Deep-fry the tofu until crisp and light golden. Drain on absorbent kitchen paper and set aside. Heat 1tbsp sunflower or olive oil in a clean wok and stir-fry the ginger and chilli. Return the deep-fried tofu to the wok and toss well.

Combine the sauce ingredients, add to wok and bring to the boil. Add the spring onions, stir well and thicken with Hong Kong starch or cornflour mixture. Serve hot.

Fresh chicken stock

Boil chicken bones and water in a large, deep saucepan. Reduce heat and simmer, covered, over low heat for 1 hour. Strain the stock using a large fine sieve. Allow to cool thoroughly.

Refrigerate or semi freeze for 2–3 hours or until oil rises and sets on the surface. Scoop off all the oil. Bag the stock in small portions for use as required. Stock can be frozen for several weeks. Thaw ahead of time for use as required.

the asian tofu cookbookRecipe from The Asian Tofu Cookbook, By Betty Saw, Published by Marshall Cavendish International.

  • Ingredients

  • 2 pieces of firm tofu, cut into 1cm thick fingers
  • 1/2 tsp salt
  • 1/4tsp white pepper
  • 1/4tsp sugar
  • 3tbsp cornflour
  • 3 egg whites, lightly beaten
  • 1tbsp warm cooking oil
  • oil for deep-frying
  • 1tbsp sunflower or olive oil
  • 3 slices young ginger, peeled
  • 1 red chilli, deseeded and chopped
  • 2 spring onions, cut into 4cm lengths
  • 1tsp hong kong starch or cornflour, mixed with 1tbsp water
  • Sauce

  • 90ml fresh chicken stock
  • 1/2 tsp salt
  • 1/2tsp sugar
  • 1/4tsp white pepper
  • 1tsp light soy sauce
  • 1/2tbsp cider vinegar
  • Calories
  • Sugar
  • Fat
  • Saturates
  • Salt
of an adult's Reference Intake daily amount.
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