Crispy golden fried tofu triangles stuffed with a sticky fish and shrimp filling—a perfect appetizer inspired by Cantonese street food and childhood memories.
corn oilfor deep frying, enough to cover tofu10 oz
cornstarchfor thickening sauce½ tsp
waterfor thickening sauce1 tbsp
oilfor wok when cooking sauce1 tsp
Steps
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1
Soak the firm tofu in salted water (1 tsp salt) for 2–3 minutes, then carefully drain and set aside.
2
Mince the cilantro and dice the green onion, then set aside.
3
Pat 6 oz of sole fish dry, slice thinly into 1/4-inch pieces, then use the flat of the knife to smash it repeatedly, folding as you go, until it becomes a sticky paste.
4
Peel the shrimp, slice open the back to remove the dark vein, then smash with the blade to create a sticky paste—do not cut it into chunks. Repeat smashing and chopping until the texture is paste-like.
5
Combine the fish and shrimp pastes and continue smashing. Add the marinade (1 tsp salt, 1/2 tsp sugar, 1/4 tsp white pepper, 2 tsp cornstarch, 2 tbsp water) and mix thoroughly. Stir in the sesame oil, cilantro, and green onion until sticky and well incorporated.
6
Prepare the dipping sauce by combining 2 tbsp light soy sauce, 1/2 tsp dark soy sauce, 1 tbsp vinegar, 2 tbsp sugar, 2 tbsp water, and 1/2 tsp chili sauce (adjust to taste). Mix well and taste.
7
Pat the tofu dry with a clean towel, wrap gently, and press down to absorb as much moisture as possible.
8
Cut each tofu piece diagonally from corner to corner twice to create four triangular pieces.
9
Using a small spoon or knife tip, carefully carve out the center of each triangle without breaking through the sides.
10
Use the flat of the knife to mash the scooped-out tofu scraps into a fine paste, then fold and mix into the filling until well combined.
11
Spoon about a tablespoon of filling into the cavity of each tofu triangle and press gently to secure. The filling may stick out slightly.
12
Heat a large pot on high heat and add about 10 oz of corn oil, enough to cover the tofu. Heat the oil to 350°F or test with a chopstick—when small bubbles form around it, the oil is ready.
13
Gently lower the tofu into the hot oil using a spider strainer or similar tool (do not drop it). Lower the heat to medium, stir gently to ensure even cooking, and fry for 1½–2 minutes until they turn light golden. Remove and fry in batches to avoid crowding.
14
After the first fry, increase the heat to high and wait for the oil to reach 400°F. Add the tofu back to the hot oil and fry for about 1 minute until golden brown and crispy.
15
Heat 1 tsp oil in a wok over high heat. Add the prepared dipping sauce. Mix 1/2 tsp cornstarch with 1 tbsp water to create a slurry, add to the wok, and stir frequently until the sauce boils and thickens slightly. Turn off the heat and pour into a serving bowl.
16
Plate the fried tofu pieces on a serving plate and serve with the dipping sauce on the side.
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