This easy restaurant-style Seafood Tofu is my FAVORITE dish of all time! The silky bean curd nuggets are lightly fried until golden, then smothered in a thick prawn and scallop sauce. It only takes 30 minutes to make at home and you’ll never have to order it out again!
There’s no other dish I’d rather have…
Falling in love with Seafood Tofu wasn’t a slow or gradual affair. When I tasted it for the first time, I felt the ground buckle under my feet.
It was love at first bite.
From that moment on, I would ask Dad to order the dish every time we had family dinners. It actually makes a regular appearance as part of our Lunar New Year and Asian Holiday recipes and menus!
Now, Seafood Tofu is nothing like Mum’s Lemongrass Tofu (which I also adore). The flavors are much more mellow and I would even say subtler than our Braised Bean Curd with Mushrooms.
I can’t put into words just how good this dish is, but I can certainly tell you why you’ll love it too:
- The tofu is SILKY. Not just soft, but melt-in-your-mouth silky. Infused with that fragrant egginess, it’s like slurping down pure velvet.
- The bean curd skin is a tease. You know what’s inside the golden nuggets and all you want to do is get right in there, but that delicate coating has just enough resistence to make your mouth work for the reward.
- The seafood sauce is gloriously thick and perfect for soaking your rice with.
Just writing about the best dish of all time is making my mouth water. Trust me when I say you NEED to make it!
Which tofu do I use?
We used silken egg tofu for this Seafood Tofu recipe because we prefer the subtle egg flavor it has, but the regular version will work just as well. You can find these in tube-like plastic packets in the fridge of Asian supermarkets.
Firmer tofu can be used too, depending on your preference. Just make sure that if they’re sitting in liquid, drain the water and gently pat them dry before starting.
Regardless of which type you use, fry them for that delicious bubbly coating!
Why this recipe works
- The tofu pieces are coated in potato starch to absorb moisture and hold its form.
- Using scallops to make the sauce gives this Seafood Tofu recipe a deep umami flavor.
- Ginger helps to keep the seafood taste fresh while adding a kick of warmth to the dish.
What you’ll need
For the seafood and vegetables
About the ingredients
You can get dehydrated scallops from Chinese preserved goods stores. We got the prawns and scallops frozen, then thawed them before cooking. Fresh ones are also great to use.
Some families add canned straw mushrooms and pork mince to this Seafood Tofu recipe for extra flavor and texture.
For the sauce
About the starch
Our recipe uses potato starch as a coating and thickener, but if that’s not available then substitute it for corn starch.
How to make this recipe
Roughly chop the snow peas into 1cm (0.9″) segments, then set aside for later.
Cut the prawns into 1cm (0.9″) segments as well. If the scallops are large, you can halve or quarter them.
Cut the tofu into 3cm (1.2″) thick pieces and lightly coat them in potato starch. This is done to prevent the moisture from popping in the hot oil.
Bring the oil to high and gently fry the coated bean curd for 1 minute each on both sides or until the outside is golden.
Drain and transfer the cooked bean curd onto a serving dish.
In a new wok (or clean and reuse the old one), add 2 tbsp oil on medium heat and cook the garlic for 20 seconds.
Pour the chicken stock in and mash the rehydrated scallops into the wok until they become strands.
Bring the liquid to a boil with the ginger and add the prawns and scallops in for 3 minutes or until 80% cooked.
Add the snow peas and carrots in along with the oyster sauce, chicken bouillon powder, salt and sugar. Mix well to combine.
Bring everything in the wok back to a boil. In the starch slurry bowl, mix until it becomes a runny liquid, then slowly pour it into the wok with one hand as you stir the ingredients with the other.
For the egg whites, use the same technique and pour it in at a slow speed while stirring everything else in the wok.
When the egg whites have cooked, transfer everything onto the serving dish over the tofu.
Enjoy the Seafood Tofu as is with rice!
Recipe FAQs
Bean curd is a very delicate ingredient to work with, especially if it’s silken. Try to use utensils like slotted spoons or spider strainers to move them rather than potentially breaking the pieces apart with chopsticks.
Seafood Tofu is best served fresh, but if you need to prepare in advance, make the sauce and leave it aside. Five to ten minutes before serving, fry the bean curd and reheat the sauce, then pour it over.
Tips for the best results
- Lightly coat the silky bean curd. If the layer is too thick, you’ll end up with a tough batter.
- Don’t leave the starch on the tofu for too long. It will absorb right into the bean curd!
- Use a metal spider strainer. Put a few bean curd pieces on it, then lower it into the hot oil so they don’t break apart.
- Make the Seafood Tofu just before serving. The sauce will soften the fried ingredients and make it soggy, so it’s ideal to have it as fresh as possible.
Make it a Chinese feast!
- Start with some Steamed Oysters with Ginger and Shallots to get the banquet started.
- Fish Maw Soup is the perfect way to lead into mains.
- Fill your table with some of our family favorites: Ginger Scallion Lobster (蔥薑龍蝦), Sichuan Chicken in Chili Oil (口水鸡), Braised Sea Cucumber with Mushrooms and Salted Egg Yolk Prawns (牛油黃金虾).
- Add some greens with Stir Fried Pea Shoots with Garlic.
- Chinese Silky Egg Pudding (冰花燉蛋) is a super easy way to cleanse the palette!
Want more home cooked recipes?
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Seafood Tofu (玉孑豆府)
Ingredients
For The Seafood And Vegetables
- 220 g / 0.49 lb scallops (or to preference)
- 220 g / 0.49 lb prawns (or to preference)
- 35 g / 0.08 lb rehydrated scallops (we get the dried version from Chinese specialty goods stores)
- 750 g / 1.65 lb silken tofu
- 75 g / 0.17 lb snow peas
- 75 g / 0.17 carrot (finely sliced into 1cm/0.4" tall pieces)
- 10 g / 0.02 lb ginger (finely sliced into 1cm/0.4" tall pieces)
- 2 cloves garlic (finely chopped)
For The Sauce
- 400 mL / 1.7 US cup chicken stock
- 2 egg whites
- 1 tbsp oyster sauce
- 1/2 tsp salt (or to taste)
- 1/2 tbsp sugar (or to taste)
- 1/2 tbsp chicken bouillon powder
- 3 tbsp potato starch (or just enough to lightly coat the bean curd)
- 4 tbsp starch slurry (2 tbsp potato starch mixed with 2 tbsp water)
- 2 tbsp cooking oil (and more for frying)
Instructions
- Roughly chop the snow peas into 1cm (0.9") segments, then set aside for later.
- Cut the prawns into 1cm (0.9") segments as well. If the scallops are large, you can halve or quarter them.
- Cut the tofu into 3cm (1.2") thick pieces and lightly coat them in potato starch. This is done to prevent the moisture from popping in the hot oil.
- Bring the oil to high and gently fry the coated bean curd for 1 minute each on both sides or until the outside is golden.
- Drain and transfer the cooked bean curd onto a serving dish.
- In a new wok (or clean and reuse the old one), add 2 tbsp oil on medium heat and cook the garlic for 20 seconds.
- Pour the chicken stock in and mash the rehydrated scallops into the wok until they become strands.
- Bring the liquid to a boil with the ginger and add the prawns and scallops in for 3 minutes or until 80% cooked.
- Add the snow peas and carrots in along with the oyster sauce, chicken bouillon powder, salt and sugar. Mix well to combine.
- Bring everything in the wok back to a boil. In the starch slurry bowl, mix until it becomes a runny liquid, then slowly pour it into the wok with one hand as you stir the ingredients with the other.
- For the egg whites, use the same technique and pour it in at a slow speed while stirring everything else in the wok.
- When the egg whites have cooked, transfer everything onto the serving dish over the tofu.
- Enjoy the Seafood Tofu as is with rice!
Notes
- Lightly coat the silky bean curd. If the layer is too thick, you'll end up with a tough batter.
- Don't leave the starch on the tofu for too long. It will absorb right into the bean curd!
- Use a metal spider strainer. Put a few bean curd pieces on it, then lower it into the hot oil so they don't break apart.
- Make the Seafood Tofu just before serving. The sauce will soften the fried ingredients and make it soggy, so it's ideal to have it as fresh as possible.
- This recipe uses potato starch as a coating and thickener, but if that's not available then substitute it for corn starch.
- You can get dehydrated scallops from Chinese preserved goods stores. We got the prawns and scallops frozen, then thawed them before cooking. Fresh ones are also great to use.
- Some families add canned straw mushrooms and pork mince to this recipe for extra flavor and texture.
- Firmer tofu can be used too, depending on your preference. Just make sure that if they're sitting in liquid, drain the water and gently pat them dry before starting.
I love when you can make take out at home! This one sounds very tasty.
So do I! Thanks, Jessie!
Yes to this recipe! As a veggie, I am totally running out of ways to make tofu interesting. I am going to make it this week. Thanks so much.
That’s wonderful to hear! You can skip on the seafood and just make it with the tofu!
This dish sound so delightful. I love the bold flavors that are added. I cannot wait to try it.
Thanks, Mirlene! Enjoy!
What a fabulous recipe! Full of flavors but simple enough to try for a family dinner!
Thanks, Vicky!
I am drooling over this! The flavors sound just incredible and I love fried tofu in a thick sauce. Can’t wait to try it!
Thanks! I hope you enjoy it as much as we do, Danielle!