Seafood Tofu

Adapted from Singapore Home Cook by Lily Tan


Ingredients"Seawaves Cuttlefish Paste 海威苏东酱”  - 1/3 packet (approx. 170g)  (from NTUC frozen section)
 Prawns (peeled, deveined, minced into paste) -  100g
Tofu (ideal for frying type) - 2 boxes
Eggs (beaten) - 2
Water Chestnuts (chopped and squeeze off juice) - 6 to 8
Carrot - 50g
Coriander leaves - 3 stalks (finely chopped)


Marinate
Light Soy Sauce - 3 tbsp
Fish Sauce - 2 tbsp
Sesame Oil - 1 tbsp
Salt - 1 tsp (add 1/2 tsp first and adjust to own preference)
Sugar - 2 tsp
Corn Flour - 3 tbsp
Pepper - 1/2 tsp


Coating
- Rice Flour (粘米粉) : Corn Flour ~ Ratio 2:1


Steps
1. Remove tofu from box. Pat dry, mash it finely with fork.
2. Set aside and drain excess water with kitchen tissue.
3. Mix all ingredients except tofu and eggs in a big bowl.
4. Add drained mashed tofu and beaten eggs.
5. Season mixture with marinate and mix well.
6. Line baking tin with parchment paper.
7. Pour mixture into tin and steam it with high heat for about 20 mins or until cooked.
8. Remove from steamer and place kitchen tissue on top to absorb excess water from steaming.
9. Let tofu cool down before frying (best to chill it in the refrigerator for about an hour or longer to let it set and harden a little for ease of cutting and frying).
10. Cut tofu into preferred size, pat dry with kitchen towel before coating it with the flour mixture.
11. Heat oil and deep fry tofu till its outside is crispy and golden brown.
12. Serve with dips like mayonnaise, sweet black sauce, Thai sweet chilli with lime juice etc. Enjoy!