Pipa tofu (Pi pa dou fu) from Every Grain of Rice: Simple Chinese Home Cooking (page 78) by Fuchsia Dunlop

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Notes about this recipe

  • Eat Your Books

    Can substitute mushroom soaking water for stock, and tamari soy sauce for light soy sauce.

  • chawkins on September 11, 2020

    Very good tofu dish. I put off trying this recipe because I was intimidated by the idea of deep-frying tofu. I drained the tofu on couple changes of paper towel during the course of half an hour and there was no splatter at all during the frying process, I guessed the potato starch did a good job of sucking up all the excess liquid.

  • Jmcpartland on May 17, 2020

    Cooked this a few times now. Works best if the tofu is pressed to remove as much liquid as possible.

  • Jojobuch on April 10, 2019

    Very interesting dish - loved the tofu “quenelles”. I didn’t know what to expect for the tofu paste, it was a bit runnier than what would allow you to form shapes. That said, they fried up well, slipping right off the spoon, and nicely soaked up the stir-fry sauce.

  • MelMM on February 01, 2019

    8-18-2017 Lovely delicate dish. I make this vegan using chia or psyllium instead of egg.

  • Delys77 on March 25, 2013

    Pg. 78 This was a little labour intensive but very very good. The tofu paste is very flavourful and the sauce is a great match with a light mushroom flavour. The deep frying takes a bit of time also but isn't too labour intensive except that I could only manage about 3 quenelles in my wok at a time. Great little dish, excellent use for tofu.

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