Tofu Fingers

400gm (1 packet) Japanese pressed tofu
50gm minced chicken meat
4 large prawns (minced)
1 tbsp chopped spring onions
1 tbsp grated carrot
2 tbsp cornflour
1 tbsp crisp shallots
A pinch of white pepper powder
Salt to taste

Dipping Sauce
½ cup Lingam Chilli sauce
¼ cup water
1 tsp roasted sesame seeds

Deep fry
3 tbsp corn flour
Oil to deep fry the fingers




In a bowl, mashed the tofu until fine, mix in all the ingredients such as the prawns, chicken minced, spring onions, carrot,shallots, seasonings and cornflour.Steam the mixture in a baking pan covered with aluminium foil for 20-25mins. Leave the steam cake to cool thoroughly for at least 1 hour.




Cut the steamed cake into finger shapes. Heat about 3 cups oil. Dab the tofu fingers with corn flour at both side and deep fry .Once brown dish out on a paper towel.

Serve with dipping sauce. For the dipping sauce, combine chilli sauce and water together.Sprinkle with roasted sesame seeds.

Note: You can do the same recipe turning it into a vegetarian dish by omitting the seafood and meat.


Source : Saji Magazine ,Nov 2000 issue(have slightly changed the ingredients)