Hi I'm Jeremy Pang founder of School of Wok in Covent Garden. I'm gonna do a
Pei Pa Tofu dish. It's all about sharing and in Chinese food that's the way we like to
eat it. This Pei Pa Tofu is essentially like a
tofu fritter. We're gonna start with some shiitake mushrooms
they've been soaked in hot water overnight. Everything for this dish needs
to be finely finely chopped. You've got your garlic, ginger, spring onion
main base of Chinese cuisine. Your shiitake mushrooms and then we've also
got your green beans to add that crunch.
Next up your prawns.
Can go straight into the mix.
The tofu needs to be a firm tofu. Just break that into the mixing bowl.
Now it's time to season. A quarter teaspoon of salt, same amount of white pepper
pinch of sugar, about a teaspoon of pure sesame oil. Got to look out for the pure
100% pure sesame oil, not toasted. Just got that classic Chinese flavour.
Corn flour, just to help bind the mix. 1 egg yolk.
So we can start to give this good massage through.
Smells delicious! Right so that mix is ready I'm just going to do the
base sauce and veg. This time just slices of ginger. Some Pak choy you can either
cut it into quarters or sixths. Give those a good clean.
Your sauce, we'll start with
savoury flavor Lee Kum Kee premium oyster sauce really gives you that kick of savoury.
About a tablespoon of oyster sauce.
We're gonna add some saltiness with
your Lee Kum Kee Premium Light Soy Sauce, about a tablespoon of that.
Now we're going to add the mushroom stock
now interact perfectly with Lee Kum Kee's Premium
Oyster Sauce. A couple of dashes of Lee Kum Kee Premium Dark Soy Sauce
Give that a mix and we're ready to cook.
So next up your Pei Pa Tofu, we've got to fry these
now traditionally you deep fry them. Take two spoons and this is where your quenelling
comes into play, straight in to the oil and looking absolutely delicious
golden brown, frying process takes about 3 to 4 minutes.
So the quenelle tofu is all deep fried,
time to finish off your dish. Get your clay pot on a good heat, you don't need a
lot of oil here. A few slices of ginger and your Pak Choi
can go in once that gingers sizzling away. So now you can add your sauce and
that Oyster Sauce, Premium Light Soy Sauce. So all we need now, thicken up that sauce
corn flour and water, make sure that corn flour is mixed well into the water and
start to plate up the pak choy first before we finish the Pei Pa Tofu.
Before I put my tofu quenelles into it, just go spoon by spoon you've got to make sure
it boils and you'll see that sauce thickening up. So I'm just gonna go for
one more spoon. Now we're getting that wrapping sauce finish carefully place
your quenelled tofu into that slightly thickened sauce get each one of those
taking up the sauce, cover it with a lid three to five minutes and we're ready to serve.
The quenelles have kept their shape nicely, type of dish you just want to
keep digging into, and then the sauce, pour over the top of that.
So there we have it, your Pei Pa Tofu perfect for Chinese New Year