Pei Pa Tofu (Braised Tofu Patties)

400g firm tofu
2–3 dried shiitake mushrooms (soaked, chopped)
Handful green beans, finely chopped
2 garlic cloves, chopped
1 thumb-sized ginger (half chopped, half sliced)
2 spring onions, chopped
2–3 tablespoons panko breadcrumbs
1 tablespoon cornflour
Vegetable oil (for frying)

The Seasoning
Pinch salt
Pinch white pepper
1 teaspoon sesame oil

The Sauce
2 tablespoons vegetarian oyster sauce (mushroom sauce)
1 tablespoon light soy sauce
1 teaspoon dark soy sauce
200ml mushroom stock
Cornflour slurry (1 tablespoon cornflour + water)

PREPARATION

1. In a bowl, crumble the tofu and mix with chopped mushrooms, green beans, garlic, ginger and spring onions until evenly combined.
2. Season the mixture with salt, white pepper and sesame oil, then add panko breadcrumbs and cornflour to help bind everything together.
3. Mix thoroughly until the mixture holds its shape, adding a little more cornflour if needed for a firmer consistency.
4. Shape the mixture into oval patties or quenelle shapes, pressing firmly so they hold together during cooking.

COOKING

1. Heat oil in a wok over medium heat and gently slide the patties in, frying in batches to avoid overcrowding.
2. Fry until golden brown on all sides, turning carefully, then remove and drain on paper towel.
3. In the same wok, add a little residual oil and fry sliced ginger and spring onion until fragrant.
4. Add vegetarian oyster sauce, light soy and dark soy, stirring briefly to caramelise the sauce.
5. Pour in mushroom stock and bring to a boil, allowing the flavours to combine.
6. Add cornflour slurry gradually, stirring until the sauce thickens to a silky consistency.
7. Return the tofu patties to the wok and gently coat them in the sauce.
8. Add pak choi or greens if desired and cook briefly until just tender.
9. Spoon sauce over the tofu and serve immediately with rice.

School of Wok Tips

• Use panko for a lighter, crispier texture.
• Don’t overcrowd when frying to keep patties intact.
• Caramelise sauce before adding stock for deeper flavour.
• Keep sauce slightly loose—it will thicken as it coats the tofu.

FAQs

Why is it called Pei Pa Tofu?
The shape resembles a traditional Chinese lute (pipa instrument).

Can I bake instead of fry?
Yes, but frying gives the best texture and flavour.

Can I add meat?
Traditionally yes, minced pork or prawn can be added.