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Pipa Tofu

Featured in the Honolulu Star-Advertiser on Jan 6, 2016.
Recipe compliments of the Chinese Chamber of Commerce of Hawaii's June Tong.

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Ingredients:

Pipa Tofu

  • 1 block firm tofu, water removed
  • 2/3 cups fresh fishcake (available at Chinatown fish markets)
  • 1 1/4 teaspoons cornstarch
  • 1 egg white
  • Salt and pepper to taste
  • 2 cups oil for deep frying
  • 1 bunch horenso (Japanese spinach) (available at Chinatown and farmers markets)
  • 1 cup low-sodium chicken broth
  • 2 tablespoons oyster sauce
  • 1/4 cup chopped green onions
  • Salt to taste
  • 1/3 cup cornstarch, mixed with 1/3 cup water

Directions:

  1. In a large bowl, combine tofu, fishcake, cornstarch, egg white, salt and pepper; mix well.
  2. In a wok, heat oil over medium high.
  3. Using a Chinese porcelain spoon, scoop tofu mixture and mold into a teardrop shape pipa (a Chinese musical instrument like a mandolin).
  4. Carefully slide tofu patties into oil.
  5. Deep fry until golden.
  6. Drain on paper towels.
  7. In a large saute pan, add spinach and stir fry until soft.
  8. Place in a large serving bowl.
  9. Top with tofu patties.
  10. In a small pot, add chicken broth, oyster sauce, green onions and salt; bring to a boil.
  11. Thicken with cornstarch mixture.
  12. Pour over tofu and serve.

Makes 6 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
550 calories, 41 g fat, 6 g saturated fat, 15 mg cholesterol, 330 mg sodium, 33 g carbohydrate, 1 g fiber, 1 g sugar, 13 g protein

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