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Homemade Healthy Fish Tofu

I had eaten fish tofu when I was eating hot pot or barbecue in the restaurant outside. It tastes delicious and very flexible. Today, share this dish that everyone can do at home.

How To Make Fish Tofu

INGREDIENTS
•1 fish
•1/2 teaspoon salt
•1/2 teaspoon white pepper
•1 teaspoon cooking wine
•1 egg white
•1 tablespoon starch
•1 green onion, minced
•1 Red pepper, minced (option)

INSTRUCTIONS

1. Cut the boneless fish into pieces and put them into cooking machine to stir them into mud.


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2. Add salt, white pepper, cooking wine, ginger, egg white and starch in the fish mud, mix well.

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3. Apply a layer of oil to a container and pour the fish paste. Put it in a wok and steam for fifteen minutes.

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4. Take the steamed fish out and let it cool, cut into small pieces.

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5. Stir-fry the fish tofu with green onions and some vegetables. Then add salt and transfer to a plate. Serve it.

Homemade healthy fish tofu

Homemade healthy fish tofu 0
Print Recipe
5 from 2 votes

Homemade Healthy Fish Tofu

I had eaten fish tofu when I was eating hot pot or barbecue in the restaurant outside. It tastes delicious and very flexible.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Chinese
Keyword: Fish tofu
Servings: 2
Calories: 235kcal

Ingredients

  • 1 fish
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1 teaspoon cooking wine
  • 1 egg white
  • 1 tablespoon starch
  • 1 green onion minced
  • 1 Red pepper minced (option)

Instructions

  • Cut the boneless fish into pieces and put them into cooking machine to stir them into mud.
  • Add salt, white pepper, cooking wine, ginger, egg white and starch in the fish mud, mix well.
  • Apply a layer of oil to a container and pour the fish paste. Put it in a wok and steam for fifteen minutes.
  • Take the steamed fish out and let it cool, cut into small pieces.
  • Stir-fry the fish tofu with green onions and some vegetables. Then add salt and transfer to a plate. Serve it.

2 Comments

  1. Fanny Allen
  2. Isaac Clarke

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