Homemade Seafood Tofu

Homemade Seafood Tofu 

海鲜豆腐 

SERVING: 32 pieces 

TIN SIZE: 9 x 9 inches square tin 

INGREDIENTS

5 Japanese egg tofu 

200g tenggiri fish paste 

1/2 small bowl chopped spring onion (I used kuchai) 

1 small bowl diced onion (1 whole onion) 

1 small bowl carrot (1 whole medium sized carrot) 

SEASONING: 

4 dashes of white pepper powder

1 teaspoon mushroom powder 

1 tablespoon salt (I will reduce to 3/4 tablespoon next time) 

2 tablespoons tapioca flour 

FRYING:

Corn flour (to coat the seafood tofu pieces)

Sufficient oil (to dep fry)

STEPS: 

1. Mix tofu and fish paste (better to pounce it with mortar before using; I didn't pounce the fish paste for the first attempt. It still tastes fine) and all the other veggies with the rice paddle. 
2. Add in seasoning ingredients. Mix well. Everything should look mushy and well combined. 
3. Oil the tin with cooking oil. Spread the tofu fish paste. Press well and flatten the surface. 
4. Steam with medium fire for 20 minutes. 
5. Leave it to cool overnight (I leave it in the kuali cuz I made this at night. On the next day, I transferred it to the fridge and fry at night). 
6. Cut the seafood tofu into 32 pieces (4 x 8) with knife. Get 1 out slowly with the help of a mini spatula. 
7. Coat the seafood tofu piece in corn flour and set aside. 
8. Deep fry. 
9. Serve best when it is hot. 

NOTES:

• I believe it is possible to use 100g prawn and 100g fish paste to make it taste even better.
• The original recipe calls for MSG seasoning in the seasoning ingredient. I replaced it with mushroom powder.
• I think this seafood tofu can be frozen when you make a big batch and can't finish all. Don't cut into small pieces first. Just freeze the block that you want to keep for next time. 
• To check if the seafood tofu is cooked properly after steaming, check if it feels solid. 

You can get this from organic shop. 

We bought it from Zenxin in Melaka. 

You can also get this from Shopee. 

I couldn't remember where I saved this recipe. 

It's from a Facebook cooking group. 

It's been in my phone for several years.