This Crispy Seafood Tofu is a delightful fusion of mackerel, prawns, and egg tofu, resulting in a flavorful appetizer or side dish. Steamed to perfection and then air-fried or pan-fried, these bite-sized treats boast a crispy exterior and a tender interior, offering a delightful contrast of textures. Accompanied by sweet chili or mayonnaise sauce for dipping, they make for an irresistible snack or addition to any meal.

WHAT IS 招牌豆腐?

In many restaurants, this crispy seafood tofu dish recipe may be referred to as “招牌豆腐” (Zhāopái dòufu), which translates to “signature tofu” in English. This term is used to highlight the dish’s prominence and popularity within the restaurant’s menu.

The choice of calling it “招牌豆腐” suggests that this crispy seafood tofu dish is a standout or specialty item, often associated with the restaurant’s unique flavors or cooking style. It’s akin to a chef’s signature dish, indicating that it’s a top recommendation or favorite among diners.

The dish’s name, when translated to English, might not directly convey its crispy seafood nature. Still, within the context of Chinese cuisine and restaurant culture, “招牌豆腐” implies a dish that is expertly prepared, flavorful, and likely to leave a memorable impression on diners.

WHY YOU WILL LOVE THIS RECIPES?

You’ll love this recipe for Crispy Seafood Tofu for several reasons:

  1. Delicious Flavor: The combination of mackerel, prawns, and egg tofu creates a delightful blend of seafood flavors that are both savory and satisfying.
  2. Textural Contrast: With its crispy exterior and tender interior, each bite offers a delightful contrast in texture that is sure to please your palate.
  3. Versatile Serving Options: Whether enjoyed as an appetizer, side dish, or main course, this crispy seafood tofu is versatile enough to complement any meal.
  4. Homemade Goodness: Making this dish at home allows you to control the quality of ingredients and tailor the flavors to your liking, ensuring a fresh and delicious outcome every time.
  5. Healthy Ingredients: Packed with protein from the seafood and tofu, along with the goodness of carrots and spring onions, this dish offers a nutritious option for a satisfying meal.
  6. Fun to Prepare: The process of making crispy seafood tofu is not only rewarding but also enjoyable, making it a fun cooking project for chefs of all skill levels.
  7. Customizable: Feel free to adjust the seasonings and ingredients according to your taste preferences, making it easy to personalize this recipe to suit your individual culinary style.

In summary, this recipe for Crispy Seafood Tofu offers a delightful combination of flavors, textures, and health benefits that are sure to make it a favorite dish in your kitchen!

INGREDIENTS AND SUBSTITUTES

Ingredient quantities please refer to the recipes card (Click here)!

  • Mackerel Fish Fillets: Mackerel provides a rich, savory flavor to the dish. Substitutes can include other firm white fish such as cod or halibut.
  • Prawns: Prawns add sweetness and a seafood taste. Shrimp or other types of seafood like scallops can be used as substitutes.
  • Tapioca Starch: Tapioca starch helps bind the ingredients together and adds crispiness to the tofu coating. Cornstarch or potato starch can be used instead.
  • Carrot: Carrots contribute sweetness and color. You can substitute with other vegetables like bell peppers or zucchini.
  • Egg Tofu: Egg tofu provides a soft and creamy texture. Firm tofu can be used as a substitute if egg tofu is unavailable.
  • Spring Onion: Spring onions add a fresh, mild onion flavor. Chives or regular onions can be used as substitutes.
  • Light Soy Sauce: Light soy sauce adds saltiness and umami flavor. Tamari or low-sodium soy sauce can be used as substitutes.
  • Oyster Sauce: Oyster sauce enhances the savory profile of the dish. Hoisin sauce or soy sauce mixed with a bit of sugar can be used instead.
  • Sugar: Sugar adds a touch of sweetness to balance the flavors. Honey or maple syrup can be used as substitutes.
  • Fish Sauce: Fish sauce adds depth of flavor and umami. Soy sauce or Worcestershire sauce can be used as substitutes.
  • Cooking Wine: Cooking wine adds flavor and helps tenderize the seafood. Dry sherry or rice vinegar can be used as substitutes.
  • White Pepper: White pepper adds a mild heat and flavor. Black pepper can be used as a substitute.
  • Cornstarch: Cornstarch is used for coating the tofu to make it crispy. Potato starch or rice flour can be used as substitutes.
  • Sesame Oil: Sesame oil adds a nutty aroma and flavor. Peanut oil or vegetable oil can be used as substitutes.
  • Eggs: Eggs help bind the ingredients together. You can omit them if desired, but the texture may be slightly different.

These ingredients come together to create a flavorful and satisfying dish. Feel free to customize the recipe according to your preferences and dietary restrictions.

RECIPES TIPS

  • Choose Fresh Seafood: Opt for fresh mackerel and prawns to ensure the best flavor and texture in your dish.
  • Properly Drain Tofu: If using egg tofu, make sure to drain it well before mixing with other ingredients. Excess moisture can lead to soggy tofu.
  • Coat Tofu Evenly: When coating the tofu with cornstarch, ensure each piece is evenly coated for a consistent crispiness.
  • Steam Tofu Thoroughly: Steam the seafood tofu mixture until fully cooked and set. This ensures the tofu holds its shape and doesn’t fall apart during frying.
  • Preheat Air Fryer or Oil: Whether air-frying or deep-frying, make sure your cooking equipment is preheated to the proper temperature before adding the tofu. This ensures a crispy exterior.
  • Work in Batches: If deep-frying, work in batches to avoid overcrowding the pan, which can lower the oil temperature and result in soggy tofu.
  • Flip Tofu When Frying: If air-frying or pan-frying, flip the tofu halfway through cooking to ensure even browning on all sides.
  • Serve Immediately: Crispy seafood tofu is best enjoyed immediately after cooking while it’s still hot and crispy.
  • Garnish with Fresh Herbs: Sprinkle freshly chopped spring onions or cilantro on top before serving for an extra burst of flavor and freshness.
  • Dipping Sauce: Prepare a dipping sauce such as sweet chili sauce or mayonnaise mixed with a bit of sriracha for added flavor.

By following these tips, you’ll be able to create delicious and crispy seafood tofu that’s sure to impress your family and friends!

STEP BY STEP INSTRUCTIONS

Full recipes and Thermomix® instructions please refer to the recipes card (Click here)!

  1. Prepare the Seafood Mixture: Finely chop the mackerel fish fillets and prawns using a knife or a food processor. Transfer the chopped seafood to a mixing bowl. Season with salt, white pepper, and tapioca starch. Mix until well combined and set aside.
  2. Prepare the Vegetables: Peel and cut the carrot into small cubes. Finely chop the spring onions.
  3. Prepare the Tofu Mixture: Cut the egg tofu into smaller pieces and place them in a large mixing bowl. Add the chopped spring onions, salt, sugar, fish sauce, cooking wine, white pepper, cornstarch, sesame oil, and eggs to the tofu. Mix until all ingredients are well combined.
  4. Steam the Seafood Tofu Mixture: Line a steaming tray with parchment paper.Transfer the mixed seafood tofu mixture evenly onto the lined tray and smooth the top. Steam for about 25 minutes or until the mixture is set.
  5. Coat and Prepare for Frying: Once cooled, cut the steamed tofu into smaller, equal pieces. Coat each piece evenly with cornstarch and let them sit for about 10 minutes.
  6. Frying the Tofu: Preheat the air fryer or a pan with oil for frying. Place the coated tofu pieces in the air fryer basket or frying pan, making sure not to overcrowd.Air-fry at 190°C for 12 minutes, flipping halfway through, or pan-fry until crispy and golden brown on both sides.
  7. Serve: Once done, remove the crispy seafood tofu from the air fryer or pan.Serve immediately with sweet chili sauce or mayonnaise for dipping. Enjoy your homemade crispy seafood tofu!

WHAT ELSE TO SERVE WITH ?

Crispy Seafood Tofu pairs well with a variety of dishes and accompaniments. Here are some ideas for what to serve with it:

  • Steamed Rice: Serve the crispy seafood tofu alongside steamed jasmine rice or brown rice for a simple and satisfying meal.
  • Stir-Fried Vegetables: A side of stir-fried vegetables such as bok choy, broccoli, or snap peas adds freshness and crunch to the meal.
  • Asian Salad: A light and refreshing Asian salad with mixed greens, shredded cabbage, carrots, and a tangy dressing complement the crispy tofu perfectly.
  • Noodles: Serve the crispy seafood tofu with a side of noodles, such as lo mein or chow mein, tossed with vegetables and a savory sauce.
  • Soup: Pair the tofu with a comforting soup such as hot and sour soup or miso soup for a complete and nourishing meal.
  • Pickled Vegetables: Pickled vegetables such as kimchi or pickled cucumbers add a tangy and refreshing contrast to the crispy tofu.
  • Fruit: Fresh fruit such as sliced oranges, pineapple chunks, or mango salsa can add a sweet and tropical element to the meal.
  • Sauces: Serve the crispy seafood tofu with a variety of dipping sauces, such as sweet chili sauce, sriracha mayo, or soy sauce with chopped green onions.

These options provide a balance of flavors and textures that complement the crispy seafood tofu, creating a delicious and satisfying meal. Feel free to mix and match according to your preferences!

MADE AHEAD INSTRUCTIONS

While Crispy Seafood Tofu is best enjoyed fresh and hot, you can prepare some components ahead of time to streamline the cooking process. Here’s how to do it:

  1. Prepare the Seafood Mixture: Chop the mackerel fish fillets and prawns and mix them with salt, white pepper, and tapioca starch. Store this mixture in an airtight container in the refrigerator for up to 24 hours before cooking.
  2. Prepare the Tofu Mixture: Cut the egg tofu and mix it with chopped spring onions, salt, sugar, fish sauce, cooking wine, white pepper, cornstarch, sesame oil, and eggs. Store this mixture in the refrigerator for up to 24 hours before steaming.
  3. Steam the Seafood Tofu Mixture: When ready to cook, steam the prepared seafood tofu mixture according to the recipe instructions. Once steamed, let it cool completely before proceeding with the coating and frying steps.
  4. Coat and Fry the Tofu: After the steamed tofu has cooled, cut it into smaller pieces, coat them with cornstarch, and let them sit for 10 minutes. Then, air-fry or pan-fry the tofu until crispy and golden brown.

By preparing the seafood and tofu mixtures ahead of time, you can save time on the day of cooking while still enjoying the delicious flavors of Crispy Seafood Tofu. Just be sure to follow proper storage guidelines and cook the tofu thoroughly before serving.

STORAGE & REHEATING

To store leftover Crispy Seafood Tofu properly and ensure it stays fresh for later enjoyment, follow these guidelines:

  • Cooling: Allow the crispy seafood tofu to cool completely at room temperature before storing it. This helps prevent condensation buildup and keeps the tofu from becoming soggy.
  • Storage: Place the cooled tofu in an airtight container or wrap it tightly with plastic wrap. Store it in the refrigerator for up to 2 days.
  • Reheating: To reheat the crispy seafood tofu, preheat your oven to 350°F (175°C). Place the tofu on a baking sheet lined with parchment paper and bake for 10-15 minutes, or until heated through and crispy again.
  • Air Frying: Alternatively, you can reheat the tofu in an air fryer at 350°F (175°C) for about 5-7 minutes, or until crispy and heated through.
  • Avoid Microwave: While you can use a microwave to reheat the tofu, it may result in a loss of crispiness. If using a microwave, reheat the tofu in short intervals and monitor closely to prevent overheating.
  • Serve Fresh: For the best texture and flavor, it’s recommended to enjoy leftover crispy seafood tofu as soon as possible after reheating.

By following these storage and reheating instructions, you can maintain the crispy texture and delicious taste of your Crispy Seafood Tofu for a satisfying meal even on subsequent days.

RECIPES FAQS

Here are some frequently asked questions (FAQs) about Crispy Seafood Tofu:

Can I use different types of seafood?

    Yes, you can customize the seafood mixture according to your preferences. Shrimp, crabmeat, or even diced fish such as cod or tilapia can be used as alternatives.

    Can I make this recipe without tofu?

      While tofu adds a soft and creamy texture to the dish, you can omit it if desired and focus solely on the crispy seafood mixture. Alternatively, you can use firm tofu or skip the seafood and make crispy tofu sticks instead.

      How do I prevent the tofu from becoming soggy?

        To ensure crispy tofu, make sure to drain excess moisture from the tofu before cooking. You can do this by pressing the tofu between paper towels or using a tofu press.

        Can I bake the tofu instead of frying it?

          Yes, you can bake the tofu in the oven at a high temperature (around 400°F or 200°C) until crispy. However, air-frying or pan-frying typically yields a crispier result.

          What dipping sauces pair well with crispy seafood tofu?

            Sweet chili sauce, sriracha mayo, or a simple soy sauce and vinegar dipping sauce are all delicious options to accompany crispy seafood tofu.

            Can I freeze leftover crispy seafood tofu?

              While it’s best to enjoy crispy tofu fresh, you can freeze leftovers for up to 1 month. To reheat, place the frozen tofu in the oven or air fryer until heated through and crispy again.

              Can I use different vegetables in the recipe?

                Absolutely! Feel free to customize the vegetable mixture according to your preferences or based on what you have on hand. Bell peppers, snap peas, or baby corn are all great options.

                How do I know when the tofu is fully cooked?

                  The tofu is fully cooked when it’s crispy and golden brown on the outside and has a firm texture on the inside. Make sure to cook it until the internal temperature reaches at least 165°F (74°C) for food safety.

                  Can I adjust the portion size of the recipes?

                  You can adjust the recipe by clicking the serving size in the recipe in recipes card to your liking!
                  If you can find the exact portion that you like, you can, also, adjust this in manual mode. Make sure that the cooking times and temperatures have been adjusted for different quantities of ingredients. Even preparation time (such as for cutting) may be different than in the original recipe. Please do not pass the max line indicated inside of the mixing bowl. The capacity of the mixing bowl is 2.2 liters.

                  This recipes is compatible with which model of Thermomix®?

                  This recipes suitable for TM31 / TM5 / TM6

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                  RECIPES CARD

                  [Air Fryer] Crispy Seafood Tofu

                  This Crispy Seafood Tofu combines the delicate flavors of mackerel, prawn, and egg tofu, creating a delectable appetizer or side dish. Perfectly steamed and then air-fried or pan-fried, these bite-sized delights are crispy on the outside and tender on the inside, making them an irresistible treat. Serve with sweet chili or mayonnaise sauce for a delightful dip.

                  Prep Time25 minsCook Time55 minsTotal Time1 hr 20 mins

                  Yields1 Serving

                   150 g mackerel fish fillets, cut in pieces
                   100 g prawns, peeled and deveined
                   ¼ tsp salt
                   1 pinch white pepper
                   1 tsp tapioca starch
                   80 g carrot, cut into 2cm pieces
                   360 g egg tofu
                   15 g spring onion, chopped
                   ½ tsp salt
                   1 tsp sugar
                   1 tsp fish sauce
                   cooking wine
                   ½ tsp white pepper
                   2 tbsp cornstarch, extra for coating
                   ½ tsp sesame oil
                   2 eggs
                   oil for air frying

                  1

                  Place the fish fillets and prawns in a mixing bowl. Chop for 30 sec | Speed 8. Scrape down the sides of the bowl.

                  2

                  Add ¼ tsp salt, a pinch of white pepper, and 1 tsp tapioca starch. Knead on Dough | 3 min until the paste is smooth and fine. Scrape down the sides.

                  3

                  Add the carrot pieces to the mixing bowl. Chop for 7 sec | Speed 5.

                  4

                  Cut the egg tofu in half and place in a large mixing bowl. Add the chopped spring onion, ½ tsp salt, 1 tsp sugar, 1 tsp fish sauce, a dash of cooking wine, ½ tsp ground white pepper, 2 tbsp cornstarch, ½ tsp sesame oil, and 2 eggs. Mix for 45 sec | Speed 3 until well combined.

                  Steaming Seafood Tofu:
                  5

                  Line a steaming tray that fits into the Varoma with parchment paper. Transfer the mixed seafood tofu mixture evenly onto the lined tray and smooth the top. Steam for 25 min | Varoma | Speed 2.

                  6

                  Once cooled, cut the steamed tofu into smaller, equal pieces. Coat each piece evenly with cornstarch and let them sit for 10 minutes.

                  7

                  Preheat the air fryer to 190ºC. Brush a layer of oil on the coated tofu pieces. Place them in the oiled air fry basket and air fry for 12 minutes at 190ºC. Flip the tofu and fry for another 7 minutes at 200ºC.
                  Alternatively, heat oil in a wok over medium heat until bubbles form around a bamboo chopstick. Deep fry the coated tofu in batches until crispy and golden brown on both sides. Increase the heat to high towards the end of frying to expel excess oil. Remove and drain on paper towels.

                  8

                  Serve immediately with sweet chili or mayonnaise sauce for dipping. Enjoy your homemade crispy seafood tofu!

                  Ingredients

                   150 g mackerel fish fillets, cut in pieces
                   100 g prawns, peeled and deveined
                   ¼ tsp salt
                   1 pinch white pepper
                   1 tsp tapioca starch
                   80 g carrot, cut into 2cm pieces
                   360 g egg tofu
                   15 g spring onion, chopped
                   ½ tsp salt
                   1 tsp sugar
                   1 tsp fish sauce
                   cooking wine
                   ½ tsp white pepper
                   2 tbsp cornstarch, extra for coating
                   ½ tsp sesame oil
                   2 eggs
                   oil for air frying

                  Directions

                  1

                  Place the fish fillets and prawns in a mixing bowl. Chop for 30 sec | Speed 8. Scrape down the sides of the bowl.

                  2

                  Add ¼ tsp salt, a pinch of white pepper, and 1 tsp tapioca starch. Knead on Dough | 3 min until the paste is smooth and fine. Scrape down the sides.

                  3

                  Add the carrot pieces to the mixing bowl. Chop for 7 sec | Speed 5.

                  4

                  Cut the egg tofu in half and place in a large mixing bowl. Add the chopped spring onion, ½ tsp salt, 1 tsp sugar, 1 tsp fish sauce, a dash of cooking wine, ½ tsp ground white pepper, 2 tbsp cornstarch, ½ tsp sesame oil, and 2 eggs. Mix for 45 sec | Speed 3 until well combined.

                  Steaming Seafood Tofu:
                  5

                  Line a steaming tray that fits into the Varoma with parchment paper. Transfer the mixed seafood tofu mixture evenly onto the lined tray and smooth the top. Steam for 25 min | Varoma | Speed 2.

                  6

                  Once cooled, cut the steamed tofu into smaller, equal pieces. Coat each piece evenly with cornstarch and let them sit for 10 minutes.

                  7

                  Preheat the air fryer to 190ºC. Brush a layer of oil on the coated tofu pieces. Place them in the oiled air fry basket and air fry for 12 minutes at 190ºC. Flip the tofu and fry for another 7 minutes at 200ºC.
                  Alternatively, heat oil in a wok over medium heat until bubbles form around a bamboo chopstick. Deep fry the coated tofu in batches until crispy and golden brown on both sides. Increase the heat to high towards the end of frying to expel excess oil. Remove and drain on paper towels.

                  8

                  Serve immediately with sweet chili or mayonnaise sauce for dipping. Enjoy your homemade crispy seafood tofu!

                  [Air Fryer] Crispy Seafood Tofu

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