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    Home » Seafood » Seafood Tofu (玉孑豆府)

    Published: Feb 9, 2021 · Last Modified: Feb 9, 2021 by Jeannette ·

    Seafood Tofu (玉孑豆府)

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    Seafood tofu in a claypot.
    Seafood tofu in a claypot with a spoon scooping one tofu up.
    Seafood tofu in a claypot with a spoon in it.
    Seafood tofu in a claypot with a spoon scooping one tofu up.
    Seafood tofu in a claypot
    Seafood tofu in a claypot with a spoon in it

    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!

    Seafood tofu in a claypot with a spoon in it.

    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?

    Silken egg tofu in its packaging.

    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!

    Seafood tofu in a claypot.

    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

    A bowl of rehydrated scallops, sliced carrots, snow peas, scallops and prawns along with tofu tubes and sliced ginger.

    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

    Dishes of salt, potato starch, chicken bouillon powder, sugar, oyster sauce and egg whites along with a can of chicken bouillon powder.

    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

    Chopped snow peas on a chopping board.

    Roughly chop the snow peas into 1cm (0.9″) segments, then set aside for later.

    Chopped prawns in a colander along with scallops in a bowl on a chopping board.

    Cut the prawns into 1cm (0.9″) segments as well. If the scallops are large, you can halve or quarter them.

    Tofu coated in starch on a plate.

    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.

    Tofu in a wok bubbling in 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.

    Fried tofu nuggets in a claypot.

    Drain and transfer the cooked bean curd onto a serving dish.

    Scallop shreds in chicken stock in a wok with a wooden spatula in it.

    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.

    Chopped prawns and scallops along with sliced ginger in water in a wok.

    Bring the liquid to a boil with the ginger and add the prawns and scallops in for 3 minutes or until 80% cooked.

    Seafood and vegetables in sauce in a wok.

    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.

    Seafood tofu in a claypot.

    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

    Why did my tofu break?

    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.

    Can I prepare this dish ahead of time?

    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.
    Seafood tofu in a claypot with a spoon scooping one tofu up.

    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?

    Subscribe to our email list and be the first to get recipe updates as soon as they’re posted. You can also follow Wok & Kin on Instagram, Pinterest, Facebook and Twitter!

    Seafood tofu in a claypot with a spoon in it.

    Seafood Tofu (玉孑豆府)

    This easy Seafood Tofu is my FAVORITE dish. The bean curd nuggets are fried until golden, then smothered in a prawn and scallop sauce!
    5 from 8 votes
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 5
    Calories: 310kcal
    Author: Jeannette

    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. 

    Nutrition

    Calories: 310kcal | Carbohydrates: 23g | Protein: 27g | Fat: 12g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 1152mg | Potassium: 720mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2673IU | Vitamin C: 13mg | Calcium: 140mg | Iron: 3mg
    Tried this recipe? Tag me TODAY!If you recreated this authentic recipe, I’d love to see it! Tag me on Instagram at @wokandkin.

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    Reader Interactions

    Comments

    1. Jessie says

      February 10, 2021 at 6:16 pm

      5 stars
      I love when you can make take out at home! This one sounds very tasty.

      Reply
      • Jeannette says

        February 10, 2021 at 8:19 pm

        So do I! Thanks, Jessie!

        Reply
    2. Amy Treasure says

      February 10, 2021 at 8:25 pm

      5 stars
      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.

      Reply
      • Jeannette says

        February 10, 2021 at 9:49 pm

        That’s wonderful to hear! You can skip on the seafood and just make it with the tofu!

        Reply
    3. Mirlene says

      February 10, 2021 at 10:24 pm

      5 stars
      This dish sound so delightful. I love the bold flavors that are added. I cannot wait to try it.

      Reply
      • Jeannette says

        February 11, 2021 at 5:28 pm

        Thanks, Mirlene! Enjoy!

        Reply
    4. Vicky says

      February 10, 2021 at 10:35 pm

      5 stars
      What a fabulous recipe! Full of flavors but simple enough to try for a family dinner!

      Reply
      • Jeannette says

        February 11, 2021 at 5:28 pm

        Thanks, Vicky!

        Reply
    5. Danielle Wolter says

      February 10, 2021 at 11:21 pm

      5 stars
      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!

      Reply
      • Jeannette says

        February 11, 2021 at 5:29 pm

        Thanks! I hope you enjoy it as much as we do, Danielle!

        Reply
    6. Catherine says

      September 14, 2022 at 9:24 am

      5 stars
      Great recipe that was a real hit with the family! It’s very flexible too – easily adapted. My son is pescatarian so I used vegetable stock. We also didn’t have any scallops or snow peas so I used fish, prawns and pak choy. I omitted the sugar and didn’t miss it.
      The tofu was melt-in-the-mouth and the recipe has that authentic Chinese flavour (no doubt it would have had even more had I used the scallops – will try to hunt some out for next time!).

      Reply
      • Jeannette says

        January 07, 2023 at 6:29 pm

        Hi, Catherine! I’m so glad it worked out for you! It sounds like you made the recipe work for you, which is fantastic 😀 My favorite part has to be the tofu for that exact reason! Best of luck in finding scallops for your next cooking adventure.

        Reply

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