Tofu. Shrimp. Fried-ness. What’s not to love? You probably won’t find pipa tofu on your standard Chinese carryout menu (but are you really eating that crap? *puts on judging goggles*). If you’re at a higher end restaurant you might see it on the menu- if not, ask the waiter and they will hopefully know what you’re talking about. Or you could take off your lazy pants and whip this up at home. I made these for a friend that stayed with us for the weekend a while back, and she asked to eat leftovers of this for two meals (in addition to dinner). Yea, they’re pretty tasty.
But first off, the question you’ve all been wondering: what is a ‘pipa’? Good question, friends. A pipa (pronounced PEE -pah) is a traditional Chinese string instrument that looks like so:
Pipa tofu is named after the pipa’s shape, but in reality I think the tofu ends up taking on an oval shape as it gets fried. Maybe that’s just a commentary on my frying abilities.
Basically you gather some ingredients together, mash them all up, form them into little pipa shapes – *cough* oval – and fry. You can deep fry the tofu, and it will taste amazeballs. Or you can opt for the healthier option and pan fry them instead. They’ll still taste amazeballs. Your call.
Serve the pipa tofu on a bed of bok choy or Shanghai bok choy, and accompanying sauce on top.
Ingredients and recipe after the jump.