YouTube
Learn . Laugh . Eat

Deep Fried Tofu in Mushroom Sauce

Prep: 2 hours

Cook: 20 mins

A classic restaurant dish packed full of Chinese flavours

  • ½ thumb sized piece of ginger

  • 1 spring onion

  • 3 whole pak choi

  • 1 bowl of corn flour paste (1 tablespoon of corn flour mixed with 3 tablespoons water)

The Tofu Mix

  • 4 dried shiitake mushrooms soaked in water overnight (reserve the soaking water for later)

  • 6 whole green beans

  • 2 cloves garlic

  • ¼ thumb size piece of ginger

  • 1 spring onion

  • 500g fresh firm tofu

  • ¼ teaspoon salt

  • ¼ teaspoon white pepper

  • 1 whole steamed salted egg

  • 1 teaspoon sesame oil

  • 1 egg yolk

  • 2 tablespoons corn flour

The Sauce

  • 1 ½ tablespoons Lee Kum Kee vegetarian stir fry sauce (Swapsies: oyster sauce)

  • ½ tablespoon light soy sauce

  • 3 drops dark soy sauce

  • 300ml mushroom soaking water

Preparation

  • Soak the mushrooms in hot water for a minimum of 2 hours, or ideally overnight, then drain and reserve the soaking water for later.

  • Get your egg on the boil for ten minutes. Finely slice the ginger and roughly chop the spring onion.

  • Slice the pak choi into quarters, lengthways. Your egg should be boiled by now. De-shell and mash it with a fork. Press the fresh tofu for 10-15 minutes by placing a couple of pieces of kitchen towel on a large plate, followed by the tofu, topped with a couple more sheets of kitchen towel and then place another large plate on top of the tofu.

  • Finely chop the soaked mushrooms, garlic, ginger and spring onion and place in a large mixing bowl. Top and tail the green beans and finely chop. Dry the tofu by dabbing well all the way around with a kitchen towel then add both the tofu and beans into a mixing bowl along with the remaining ‘The Tofu Mix’ ingredients. Use your fingertips to break the tofu up, creating a thick paste. Add the flour and egg yolk, mix well and set aside ready to deep fry tofu balls.

  • Mix ‘The Sauce’ ingredients together in a bowl, ready to cook. Lastly, mix ‘the cornflour paste’ together, ready for the last part of the cooking stage.

Cooking

  • Half-fill a medium sized pot, wok or deep-fryer with vegetable oil and heat to 180°C (350°F), or use a wooden skewer or wooden chopstick to test the oil by placing the tip of the wood into the oil: if the wood starts to fizz after a second or so, the oil is at roughly 180°C.

  • Using 2 dessert spoons, carefully ‘quenelle’ the tofu, then lay a spoon of tofu mix into the hot oil. Repeat this by spoon frying in batches of 4 or 5, keeping the oil at a high temperature. Deep fry the tofu until golden brown all around, roughly 3-4 minutes, then remove from the hot oil with a slotted spoon or Chinese frying skimmer and drain on a few pieces of kitchen towel. Repeat until all of your mixture has been used up.

  • Now heat 1 tablespoon of vegetable oil in a medium sized saucepan or claypot to a medium–high heat. Once hot, add the sliced ginger and roughly chopped spring onion to the oil and stir through for 30 seconds to a minute. Pour ‘The Sauce’ into the saucepan and bring to a boil. Once boiling, add the pak choi into the saucepan and boil through in the sauce for 2 minutes before laying the veg directly into a serving dish, ready for the finished tofu and sauce.

  • Pour your corn flour paste into the sauce, stir through and bring to a boil. Add the fried tofu pieces to the saucepan and continue boiling for 1-2 minutes, whilst carefully wrapping the sauce around the tofu quenelles. Pour all the tofu and sauce all over the pak choi and serve

How To Make Pei Pa Tofu

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!


  • ½ thumb sized piece of ginger

  • 1 spring onion

  • 3 whole pak choi

  • 1 bowl of corn flour paste (1 tablespoon of corn flour mixed with 3 tablespoons water)

The Tofu Mix

  • 4 dried shiitake mushrooms soaked in water overnight (reserve the soaking water for later)

  • 6 whole green beans

  • 2 cloves garlic

  • ¼ thumb size piece of ginger

  • 1 spring onion

  • 500g fresh firm tofu

  • ¼ teaspoon salt

  • ¼ teaspoon white pepper

  • 1 whole steamed salted egg

  • 1 teaspoon sesame oil

  • 1 egg yolk

  • 2 tablespoons corn flour

The Sauce

  • 1 ½ tablespoons Lee Kum Kee vegetarian stir fry sauce (Swapsies: oyster sauce)

  • ½ tablespoon light soy sauce

  • 3 drops dark soy sauce

  • 300ml mushroom soaking water


Preparation

  • Soak the mushrooms in hot water for a minimum of 2 hours, or ideally overnight, then drain and reserve the soaking water for later.

  • Get your egg on the boil for ten minutes. Finely slice the ginger and roughly chop the spring onion.

  • Slice the pak choi into quarters, lengthways. Your egg should be boiled by now. De-shell and mash it with a fork. Press the fresh tofu for 10-15 minutes by placing a couple of pieces of kitchen towel on a large plate, followed by the tofu, topped with a couple more sheets of kitchen towel and then place another large plate on top of the tofu.

  • Finely chop the soaked mushrooms, garlic, ginger and spring onion and place in a large mixing bowl. Top and tail the green beans and finely chop. Dry the tofu by dabbing well all the way around with a kitchen towel then add both the tofu and beans into a mixing bowl along with the remaining ‘The Tofu Mix’ ingredients. Use your fingertips to break the tofu up, creating a thick paste. Add the flour and egg yolk, mix well and set aside ready to deep fry tofu balls.

  • Mix ‘The Sauce’ ingredients together in a bowl, ready to cook. Lastly, mix ‘the cornflour paste’ together, ready for the last part of the cooking stage.

Cooking

  • Half-fill a medium sized pot, wok or deep-fryer with vegetable oil and heat to 180°C (350°F), or use a wooden skewer or wooden chopstick to test the oil by placing the tip of the wood into the oil: if the wood starts to fizz after a second or so, the oil is at roughly 180°C.

  • Using 2 dessert spoons, carefully ‘quenelle’ the tofu, then lay a spoon of tofu mix into the hot oil. Repeat this by spoon frying in batches of 4 or 5, keeping the oil at a high temperature. Deep fry the tofu until golden brown all around, roughly 3-4 minutes, then remove from the hot oil with a slotted spoon or Chinese frying skimmer and drain on a few pieces of kitchen towel. Repeat until all of your mixture has been used up.

  • Now heat 1 tablespoon of vegetable oil in a medium sized saucepan or claypot to a medium–high heat. Once hot, add the sliced ginger and roughly chopped spring onion to the oil and stir through for 30 seconds to a minute. Pour ‘The Sauce’ into the saucepan and bring to a boil. Once boiling, add the pak choi into the saucepan and boil through in the sauce for 2 minutes before laying the veg directly into a serving dish, ready for the finished tofu and sauce.

  • Pour your corn flour paste into the sauce, stir through and bring to a boil. Add the fried tofu pieces to the saucepan and continue boiling for 1-2 minutes, whilst carefully wrapping the sauce around the tofu quenelles. Pour all the tofu and sauce all over the pak choi and serve

How To Make Pei Pa Tofu

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

instagram pinterest TABLEFLIP Youtube Icon