TOFU - Crispy Mashed Tofu

By Aemelia

Ingredients

• Coating:
• 3 pieces Japanese egg tofu
• 125 gm Mackerel fish paste (鲛鱼肉泥)
• 1 large egg
• 2 Tbsp carrot shreds
• 2 Tbsp finely sliced spring onions and parsley (can use coriander if preferred)
• 2 waterchestnuts, finely diced
• 1 slice sandwich ham (30gm), finely diced
• 1 Tbsp cornstarch
• 1/2 tsp salt and pepper to taste
• 1/2 cup Potato starch

Details

Adapted from wendyinkk.blogspot.com

Preparation

Step 1

1. Mix everything together with a mixer (or by hand, but I was lazeeeeeee)
2. Line a 7 inch square pan with heat safe plastic wrap.
3. Pour mixture into lined pan.
4. Steam on medium heat for 10 minutes (mine was done in 8 mins, you have to check it yourself. Once the surface is set, then it is done. Over steaming will cause roughness)
5. Let the steamed tofu cool down in the pan.
6. When tofu has totally cooled, lift tofu up from pan and remove from plastic wrap.
7. Cut into cubes or diagonal pieces, whichever way you like.
8. Heat a wok with sufficient oil for frying.
9. Coat tofu pieces with potato starch and deep fry until golden.
10. Drain tofu pieces well and serve with chilli sauce.

*If you do not want to use plastic wrap to line your pan, you can try greasing the pan, but removal will be not be as easy.