This is one of my favourite Chinese starters, and it’s really easy to make. It’s always a crowd-pleaser at parties, since it works pretty well as fingerfood too. This recipe calls for silken tofu, which can be found in most Asian supermarkets. It works marvellously well in this recipe since its texture is softer than regular tofu. If you want, you could also replace the tofu for squid.
I made this recipe in the Chinese Food episode of my show, you can watch it here.
This is a recipe from my cookbook.
A little too salty. Less salt and pepper probably about a teaspoon and a half.. Firm tofu is better as silken falls apart. Less cornflour as well since it gets too gooey.
You need to get the water out of the silken tofu so the coating of cornflour doesn’t get soggy. I deep fry them instead of shallow fry. I leave the salt out because soy sauce is salty enough for me.
Yes, deep frying is a great option if you have a fryer. And salt is always a personal preference, I kinda like this dish salty as I eat it with a side of Chinese greens, which mellows the saltiness… Thanks for the feedback!