Pipa Tofu

Pipa Tofu takes its whimsical name from its resemblance to the pipa, a Chinese lute — firm tofu is hollowed, stuffed with a seasoned pork and prawn paste, then deep-fried until the shell turns golden and crisp while the interior steams to a cloud-like tenderness. This Cantonese dim sum restaurant classic and home banquet staple dates to the imperial tea house tradition and remains a crowd-pleasing centrepiece.

Serves: 4

Ingredients

Tofu Shells

• 4 blocks (each about 200g / 7 oz) firm tofu
• Vegetable oil for deep-frying

Stuffing

• 200g (7 oz) minced pork
• 150g (5 oz) raw prawns, peeled, deveined, finely chopped
• 2 dried shiitake mushrooms, soaked 20 minutes, finely diced
• 1 spring onion, minced
• 1 tbsp (15ml) oyster sauce
• 1 tbsp (15ml) soy sauce
• 1 tsp (5ml) sesame oil
• 1 tsp (4g) cornstarch (cornflour)
• ½ tsp (2g) white pepper
• 1 tsp grated fresh ginger

Sauce

• 250ml (1 cup) chicken stock
• 1 tbsp (15ml) oyster sauce
• 1 tsp (5ml) soy sauce
• 1 tsp (4g) cornstarch dissolved in 2 tbsp water
• 1 spring onion, sliced, to garnish

Instructions

1. Cut each tofu block in half lengthwise, then scoop out a cavity from each piece using a small spoon, leaving 1cm (½ inch) walls. Pat dry with paper towels; dust cavities lightly with cornstarch.
2. Combine all stuffing ingredients in a bowl and mix vigorously in one direction for 2 minutes until the mixture becomes sticky and cohesive.
3. Mound stuffing into each tofu cavity, pressing firmly and smoothing the top into a dome. Dust the exposed filling with a little cornstarch.
4. Heat oil in a wok or deep pot to 170°C (340°F). Carefully lower tofu parcels filling-side down into oil and fry 3-4 minutes until golden. Flip and fry the tofu side 2 minutes more. Drain on paper towels.
5. Pour off all but 1 tbsp oil from wok. Add chicken stock, oyster sauce, and soy sauce; bring to a simmer. Stir in cornstarch slurry and cook 1 minute until sauce is glossy and lightly thickened.
6. Arrange tofu on a platter, pour sauce over, and scatter spring onions on top.

Cook's Notes: Drying the tofu thoroughly before frying is critical — surface moisture causes dangerous splattering. The tofu can be stuffed up to 4 hours ahead and refrigerated; fry just before serving. Mincing the prawns rather than pureeing them gives the filling a more pleasing chunky texture.