The Legend of Pipa Tofu & My Birthday!

The Legend of Pipa Tofu & My Birthday!


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About this recipe: Yes, it's my birthday! To thank all my friends & bloggers for their warmth wishes @ Facebook & to reward readers for their support to this site, I’m gonna introduce you to one of my family's favourite dish. This is also the fave food of one of the China’s Four Great Beauties, Xi Shi (西施). She is said to be “so entrancingly beautiful that fish would forget to swim & sink away from the surface when she walks by”.

blackswan North Region, Singapore

Serves: 3 

  • 300g Pressed Tofu
  • 1 Fish fillet
  • 50g Minced pork/chicken
  • 5 Chinese mushrooms
  • 1 Egg-white (lightly beaten)
  • 1 tsp Chopped carrots
  • 1 tsp Bacon bits
  • 1 tsp Oyster sauce
  • ½ tsp Cornflour
  • Pinch of pepper & salt
  • (Sauce)
  • Stock from steamed Tofu
  • 1 tbsp Mixed Vegetables
  • ½ tsp Premium Abalone Sauce
  • ½ tsp Sesame oil
  • 1 tsp Cornstarch
  • Dash of Chinese wine

Prep:15min  ›  Cook:10min  ›  Ready in:25min 

  1. Chop fillet & mash with Tofu. Mix thoroughly with all other ingredients.
  2. Using a Chinese soup spoon, gently mould the Tofu into Pipa shape.
  3. Steam Tofu for about 5 mins. Remove from steamer & drain stock into small pan to make stock.
  4. Coat Tofu with flour. You may want to wait for it to cool down a little.
  5. Heat oil & deep-fry Tofu till golden brown. Turn gently to avoid breaking them. Drain oil & dish onto serving plate.
  6. Heat pan & add mixed vegetables to stock. Cook till soft & add cornstarch to thicken sauce.
  7. Dribble sauce over Tofu & serve hot.


To add a royalty touch, I’ve used Premium Abalone Sauce instead of Oyster to make the sauce


I’ve used Press Tofu here which is good for pan fried & deep fried dishes. If you dislike fried food, simply skip step 4 & 5. Buy the Extra Smooth Silken Tofu to get a softer texture if you’re only going to steam.

See it on my blog

Chk Out Step-By-Step Photo Instructions!

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- 09 Nov 2010

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