Seafood Tofu

Ingredients

• 3 pcs Japanese tofu/tofu, cut into pieces
• 150 gr shrimp, can fish meat
• 1 pc carrot
• 2 whole eggs
• 2 spring onions, sliced
• 1 tsp salt
• 1 tsp sugar
• 1/2 tsp pepper
• 1/2 tsp mushroom stock
• 3 tbsp cornstarch

Method

• 1. Puree the carrots and prawns using the Mitochiba Chopper CH 200.
• 2. Combine the tofu, chopped prawns, carrots, scallions, salt, sugar, mushroom broth, pepper (amount of seasoning according to taste) and eggs, mix well while crushing the tofu.
• 3. Enter the cornstarch stir until blended.
• 4. Pour into a tin that has been lined with plastic.
• 5. Steam for 20 minutes using Platinum Pressure Wok @steincookware
• 6. Remove and let cool, cover with plastic wrap, stick the plastic to the surface,
• 7. Put in the refrigerator for 4 hours until set.
• 8. Remove and cut into squares, then sprinkle a little cornstarch (me: forgot to coat cornstarch )
• 9. Fry using a 32 cm Wokpan (2 handles) @steincookware on medium heat until crispy and cooked.
• 10. Ready to serve while hot.

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