[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.
Place the fish fillets and prawns in a mixing bowl. Chop for 30 sec | Speed 8. Scrape down the sides of the bowl.
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.
Add the carrot pieces to the mixing bowl. Chop for 7 sec | Speed 5.
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.
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.
Once cooled, cut the steamed tofu into smaller, equal pieces. Coat each piece evenly with cornstarch and let them sit for 10 minutes.
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.
Serve immediately with sweet chili or mayonnaise sauce for dipping. Enjoy your homemade crispy seafood tofu!
Ingredients
Directions
Place the fish fillets and prawns in a mixing bowl. Chop for 30 sec | Speed 8. Scrape down the sides of the bowl.
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.
Add the carrot pieces to the mixing bowl. Chop for 7 sec | Speed 5.
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.
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.
Once cooled, cut the steamed tofu into smaller, equal pieces. Coat each piece evenly with cornstarch and let them sit for 10 minutes.
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.
Serve immediately with sweet chili or mayonnaise sauce for dipping. Enjoy your homemade crispy seafood tofu!
