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Seafood tofu in a claypot with a spoon in it.
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5 from 8 votes

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!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner, Lunch, Side Dish
Cuisine: Asian, Cantonese, Chinese
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