Pipa Tofu

Method8 steps · about 55 min

1. 1

   Step 1: Prepare veggies: As always, we prefer to prepare the vegetables and garnishes before the cutting board is contaminated with any raw meat or seafood products. Slice the bok choy (10 oz) into quarters. If they are particularly small, you may want to simply halve them.

   Uses 10 oz bok choy

   
2. 2

   Step 2: Prepare tofu & shrimp (4 oz): Peel the shrimp. To get the shell off, twist and wiggle the tail off. Then, hook a finger under the remaining shell and pull it straight off. Make sure to remove the legs as well if they don’t come off when you pull the shell off.; Slice along the back of the shrimp just deep enough to expose the dark vein.; Place the shrimp into a bowl of clean, cold water. Firmly massage the shrimp to wash and devein them.; When they are clean, squeeze the shrimp dry to remove any excess water.; Next, pat the tofu dry with paper towels or clean kitchen towels to remove excess water.; Trim the roots off the shallots (1 oz), then mince them.; Using the flat part of your knife, flatten and mash the tofu. Set the mashed tofu aside.; Next, mash the shrimp into a paste by smashing down with your knife, then pulling the knife back toward yourself while continuing to press down on the shrimp. Smash one shrimp at a time.; Give the shrimp paste a rough chop to break up any remaining tendons or connective tissue.; Add the shrimp paste to the tofu.

   Uses 1 lb medium-firm tofu · 4 oz shrimp · 1 oz shallot · Cold water for rinsing/deveining shrimp, unmeasured; drain

   
3. 3

   Step 3: To the mashed tofu and shrimp paste add 2 tbsp all-purpose flour, 2 tbsp mixture cornstarch, 1/4 tsp white pepper, 1 tsp sugar, 1 tsp salt, 2 tsp chicken bouillon powder and 1 tbsp mixture oyster sauce. Add the beaten whole egg (1), prepared minced shallot and 1 tsp sesame oil. Mix and squeeze until thoroughly combined and cohesive. Keep chilled until shaping and frying.

   Uses Mashed tofu and shrimp paste with prepared minced shallot · 1 whole egg · 2 tbsp all-purpose flour for mixture · 2 tbsp cornstarch for mixture · 1/4 tsp white pepper · 1 tsp sugar · 1 tsp salt · 2 tsp chicken bouillon powder

   
4. 4

   Step 4: Mix the separate 2 tbsp dipping-sauce oyster sauce with 1 tbsp light soy sauce, 1 tsp dark soy sauce and 4 tbsp dipping-sauce water.

   Uses 2 tbsp oyster sauce for dipping sauce · 1 tbsp light soy sauce · 1 tsp dark soy sauce · 4 tbsp water for dipping sauce

   
5. 5

   Step 5: Prepare a bowl of cold water. Bring a separate pot of water to a boil, add 1 tbsp blanching oil and blanch the prepared bok choy for about 2 minutes until cooked and bright green. Transfer immediately to the cold water, then drain thoroughly.

   Blanch bok choy about 2 minutes · 2 minUses Prepared bok choy · 1 tbsp oil added to discarded blanching water; consumed fraction unknown · Water for boiling bok choy and a separate cold-water bowl for cooling, unmeasured

   
6. 6

   Step 6: Use a deep-sided vessel suitable for frying and the listed 12 oz frying-oil supply; choose a vessel in which that supply gives enough depth for the dumplings. Before heating, reserve a little clean frying oil to grease a plate and four soup spoons. Heat the frying oil to 320°F/160°C. Tightly pack a heaped portion of the prepared tofu mixture into each oiled spoon and gently slide it into the oil with another thin spoon. Fry in uncrowded batches for about 3–4 minutes until golden, separating pieces gently. Drain each batch and continue until all mixture has had its first fry. Raise the oil to 400°F/204°C and fry the pieces again in manageable batches for about 60 seconds until crisp. Ensure an egg-containing dumpling’s centre reaches 71°C/160°F and the shrimp is opaque, continuing as needed; drain excess oil.

   First-fry each batch at 320°F,3–4 minutes · 4 minUses Prepared tofu-shrimp-and-egg mixture · 12 oz frying-oil supply, including a little clean oil for greasing; absorbed fraction unknown

   
7. 7

   Step 7: In a separate pan over medium heat cook the prepared dipping sauce for 2–3 minutes until it boils. Mix 1 tsp sauce-slurry cornstarch with 2 tbsp sauce-slurry water until smooth. Stir again and pour gradually into the simmering sauce, stirring constantly, stopping at the desired thickness. Reserve any unused slurry. Bring the thickened sauce back to a boil so the starch cooks, then turn off the heat. Serve separately to preserve the crisp tofu, or drizzle over just before serving.

   Bring dipping sauce to a boil,2–3 minutes · 3 minUses Prepared dipping sauce · 1 tsp cornstarch for sauce slurry · 2 tbsp water for sauce slurry

   
8. 8

   Step 8: Plate & enjoy: Place the blanched bok choy around the perimeter of the plate.; Pile the fried pipa tofu in the center. Serve with the sauce. Enjoy!

   Uses Blanched, cooled and drained bok choy · Twice-fried fully cooked pipa tofu · Cooked dipping sauce