• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • 3 pieces soft beancurd
  • 4 dried Chinese mushrooms, soaked and diced
  • 1/8 tsp salt
  • 1 egg yolk
  • 20g self-raising flour
  • Enough oil for deep-frying


  1. Mash beancurd through a wire mesh sieve into a large bowl. Discard any coarse dregs. Add egg yolk, salt, self-raising flour and mushrooms. Blend to a smooth paste.
  2. Heat a wok with enough oil until fairly hot over medium heat. Dip 5 Chinese soup spoons into the hot oil. Remove and add the prepared beancurd paste. Level it off with a palette knife. Once the oil is hot enough hold the handle of a spoon and lower it into the oil. Allow the paste to slip out into the oil. The beancurd will form a pi pa (a traditional Chinese instrument) as it enters the oil. If it is stuck to the spoon, use a knife to lightly loosen the paste from the spoon. Repeat with the other spoons.
  3. Deep-fry the pieces for 3-4 minutes. Turn the pieces over until they are golden and float. Remove from the oil.
  4. Dip the pi pa tofu pieces in chilli sauce if preferred.

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