PEIPA TOFU
300g of Evergreen's Firm Tofu
240g vegan pork mince
2 stalks of spring onion, chopped
2 cloves garlic, minced
3 dried shiitake mushrooms, rehydrated, stems cut out and finely diced (save the soaking water)
1⁄4 carrot, finely diced
1 chunk of fresh ginger, grated or finely diced
2 tbsp flour
2 tbsp cornstarch
2 tbsp shaoxing wine
1 tbsp vegan oyster sauce
1 tbsp sesame oil
½ tbsp mushroom seasoning (or veggie stock powder)
½ tbsp white pepper
MUSHROOM SAUCE
100g enoki mushrooms, separated, shredded, and roughly chopped
½ tbsp mushroom seasoning (or veggie stock powder)
1 tbsp soy sauce
½ tbsp sugar
½ tbsp oyster sauce
½ tbsp sesame oil
1 cup mushroom water from soaking shiitake
TO THICKEN SAUCE
1 ½ tbsp cornstarch + 2 tbsp water
OTHER
Neutral oil for deep frying, such as canola or sunflower oil
Hot white rice to serve
Serve with steamed broccoli or bok choi
Step 1
Pat Evergreen firm tofu dry and mash in a large mixing bowl. Add all other ingredients and mix well. Form little football-shaped balls and place them onto an oiled plate.
Step 2
Place all sauce ingredients except mushrooms and cornstarch mixture into a small saucepan.
Step 3
Cook on medium heat until hot then add mushrooms and cook for a few more minutes. Stir the cornstarch slurry in and stir well to thicken the sauce. Taste and season if needed then set aside.
Step 4
In a wok or large pot, heat a few inches of oil to 170ºC-180ºC for deep frying. (If you don’t have a thermometer, use a wooden chopstick to test the oil - the wood will start ‘fizzing’ when dipped in oils you’ll know it's hot enough.)
Step 5
Fry balls for 4-5 minutes until golden brown and cooked through.
Step 6
Plate up with steamed broccoli, pour over your mushroom sauce, and enjoy!
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