How To make Fish Tofu At Home

Fish Tofu is the perfect balance of deliciousness and nutrition! While it may look like traditional tofu, it is specially crafted from processed fish. Not be confused with other dishes like fishcake, this delectable seafood-based treat packs in protein and flavor. Keep reading to find out how anyone can whip up their own flavorful Fish Tofu for dinner!

If you’re looking for delicious and affordable fish tofu, silver carp (bighead carp), grass carp, or even frozen versions of these species are great options.

The tail of the big-head fish is especially cheap and yields high-quality meat that helps make a great tofu texture. Variations in the taste and colour of fish tofu can be expected depending on the type of fish used, and its cost may vary accordingly.

If you want more bang for your buck, go for frozen fish – iced water processing makes the meat nice and tough while keeping costs low on our wallets. But don’t worry if you want something pre-made – there’s plenty of tasty fish tofu available just waiting to be enjoyed.

If you want to get the most value out of your fish tofu, keep an eye out for perfection!

Appearance: You’ll know it’s high-quality if it has a neat and beautiful appearance-think golden yellow with even coloring. In terms of color, high-quality fish tofu is oilier and shinier in golden yellow color. To avoid any potential storage issues, it is recommended to refrain from purchasing the product if it appears dark and black in color.

Shape: When it comes to high-quality, you can expect perfect shapes with thick slices and even thickness. However, if the product is of low quality then its shape will be incomplete or broken into smaller pieces, plus when cut in half there are many air holes present.

Elasticity: Good quality should also have excellent elasticity.

Cut surface: Check that its cut surface is free from pesky air bubbles – getting this right means you’re rewarded with top nutritional value!

Aroma: The smell of high-quality fish tofu is fresh and pleasing, while low-grade versions tend to have an unpleasant scent that ranges from sour and musty to stale or excessively pungent.

Flavor: Top-notch fish tofu has an exquisite flavor, being tender and smooth while incredibly fresh to the taste. In contrast, low-quality options are usually too salty or spicy and lack elasticity.

Remove the bones and skin of the silver carp, and then you will need to have the fish meat prepared like this. Next prepare ginger and green onion water. Begin by mincing the ginger and green onions. Then, soak both ingredients in clear water for approximately 10 minutes before draining out both ingredients. This will leave you with the ginger and green onion water.

Mark as done

 Add fresh fish meat to the food processor. Then add half a bowl of green onion and ginger water to make fish paste.

Mark as done

Simply empty the fish paste into a bowl and mix in two eggs with pepper, light soy sauce, cooking wine, 50 grams of tapioca flour and salt—all to taste. Don’t be afraid to adjust these levels as needed based on your desired weight!

Mark as done

Thoroughly combine the ingredients, stirring in only one direction. Keep stirring until a thick fish paste is formed that’s neither too thin nor too dry for making tofu.

Mark as done

Scoop the fish paste mixture into a deeper plate, press it down firmly, and smooth the surface. Afterward, cover with plastic wrap and poke several small holes on top using a toothpick.

Mark as done

After the water boils, spoon fish paste onto the steamer and steam on high heat for around 20 minutes. Once done, test if it is cooked by sticking a toothpick into it; only when nothing oozes out then it’s ready!

Mark as done

After the fish cools off, take it out of the pot and slice it into small cubes similar to what you would find in a hot pot.

Mark as done

Heat the pan with cold oil. When the oil is 70% hot, fry your fish tofu.

Mark as done

Fry until a few sides have reached that golden-brown hue, then remove it from the heat. The tasty fish tofu can be served as an appetizer or used to enhance dishes like hot pot and stewed vegetables.

Mark as done

Fish tofu is a great source of protein, amino acids, calcium and vitamins that can give you all the nourishment your body needs. It’s also incredibly warming – perfect for chilly days ahead. So why not try introducing some into your diet on a regular? You’ll be feeling its nutritional benefits in no time at all!

Fish tofu is a nutrient-rich delicacy that won’t add significant calories to your diet. But beware – it still has 152 Calories per 100 grams, so don’t overindulge! A little bit can be great for nourishing our bodies, but too much just might lead to unwanted weight gain.

Fish Tofu

YanXin Chen

Fish Tofu is the perfect balance of deliciousness and nutrition! While it may look like traditional tofu, it is specially crafted from processed fish. Not be confused with other dishes like fishcake, this delectable seafood-based treat packs in protein and flavor. Keep reading to find out how anyone can whip up their own flavorful Fish Tofu for dinner!

Print Recipe

Prep Time 30 mins

Cook Time 30 mins

Total Time 1 hr

Course Main Course

Cuisine Chinese

Servings 2 2

Calories 1045 kcal

Instructions

 

• Remove the bones and skin of the silver carp, and then you will need to have the fish meat prepared like this. Next prepare ginger and green onion water. Begin by mincing the ginger and green onions. Then, soak both ingredients in clear water for approximately 10 minutes before draining out both ingredients. This will leave you with the ginger and green onion water.
• Add fresh fish meat to the food processor. Then add half a bowl of green onion and ginger water to make fish paste.
• Simply empty the fish paste into a bowl and mix in two eggs with pepper, light soy sauce, cooking wine, 50 grams of tapioca flour and salt—all to taste. Don't be afraid to adjust these levels as needed based on your desired weight!
• Thoroughly combine the ingredients, stirring in only one direction. Keep stirring until a thick fish paste is formed that's neither too thin nor too dry for making tofu.
• Scoop the fish paste mixture into a deeper plate, press it down firmly, and smooth the surface. Afterward, cover with plastic wrap and poke several small holes on top using a toothpick.
• After the water boils, spoon fish paste onto the steamer and steam on high heat for around 20 minutes. Once done, test if it is cooked by sticking a toothpick into it; only when nothing oozes out then it's ready!
• After the fish cools off, take it out of the pot and slice it into small cubes similar to what you would find in a hot pot.
• Heat the pan with cold oil. When the oil is 70% hot, fry your fish tofu.
• Fry until a few sides have reached that golden-brown hue, then remove it from the heat. The tasty fish tofu can be served as an appetizer or used to enhance dishes like hot pot and stewed vegetables.

Notes

1. When choosing fish meat, which must be fresh and thick, such as silver carp, grass carp and arowana.
2. When adding flour, corn starch or cassava flour can be used, which is more elastic.
3. After adding flour to the fish paste, stir it in one direction, so that the fish tofu has good elasticity and taste.

Keyword fish tofu