Dou Bao “Fish” (Tofu Skin “Fish”)
Dou Bao “Fish” (Tofu Skin “Fish”)
Ingredients
For the Tofu Skin “Fish”
- 8 dried tofu skin sheets, large, about 10x10 inches
- 4 nori sheets, cut in half crosswise
- 2 cups vegetable broth
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon white pepper
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1/2 cup vegetable oil, for frying
For the Sweet and Sour Sauce
- 1/2 cup pineapple juice
- 1/4 cup rice vinegar
- 1/4 cup ketchup
- 2 tablespoons brown sugar, packed
- 1 tablespoon soy sauce
- 1 teaspoon ginger, grated
- 1 clove garlic, minced
- 1 tablespoon cornstarch
- 2 tablespoons water
For Garnish (Optional)
- 2 scallions, sliced
- 1 teaspoon sesame seeds, toasted
Instructions
- 1
Rehydrate the dried tofu skin sheets by soaking them in warm water for about 15-20 minutes, or until pliable. Gently separate the sheets and lay them flat on a clean surface. Pat them dry with paper towels.
⏱️ 20 min
- 2
In a shallow dish, combine the vegetable broth, soy sauce, sesame oil, garlic powder, and white pepper. This will be the marinade for the tofu skin.
⏱️ 2 min
- 3
Take one rehydrated tofu skin sheet and lay it flat. Place a half nori sheet on one end of the tofu skin. Fold the tofu skin over the nori, then continue to roll it tightly into a compact log, similar to making a sushi roll. Repeat with the remaining tofu skin and nori sheets.
⏱️ 10 min
- 4
Place the rolled tofu skin 'fish' into the marinade, ensuring they are fully submerged. Marinate for at least 30 minutes, or up to 1 hour, flipping occasionally to ensure even flavor absorption.
⏱️ 30 min
- 5
While the 'fish' is marinating, prepare the sweet and sour sauce. In a small saucepan, combine the pineapple juice, rice vinegar, ketchup, brown sugar, soy sauce, grated ginger, and minced garlic. Bring to a simmer over medium heat, stirring until the sugar dissolves.
⏱️ 5 min
- 6
In a small bowl, whisk together the cornstarch and water to create a slurry. Pour the slurry into the simmering sauce, whisking constantly until the sauce thickens to your desired consistency. Remove from heat and set aside.
⏱️ 3 min
- 7
After marinating, remove the tofu skin 'fish' from the liquid and pat them dry. In a small bowl, mix the 2 tablespoons of cornstarch with 2 tablespoons of water to form another slurry. Brush or dip each 'fish' roll lightly with this cornstarch slurry to help create a crispy exterior.
⏱️ 5 min
- 8
Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot (a small piece of tofu skin should sizzle immediately), carefully add the tofu skin 'fish' rolls. Do not overcrowd the pan; cook in batches if necessary.
⏱️ 2 min
- 9
Fry the 'fish' rolls for 3-4 minutes per side, or until golden brown and crispy. Remove from the pan and place on a wire rack lined with paper towels to drain excess oil.
⏱️ 8 min
- 10
Slice the fried 'fish' rolls into 1-inch thick pieces, resembling fish fillets. Arrange them on a serving platter.
⏱️ 3 min
- 11
Drizzle the warm sweet and sour sauce generously over the sliced Dou Bao 'Fish'. Garnish with sliced scallions and toasted sesame seeds, if desired. Serve immediately with steamed rice and your favorite vegetables.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Dou Bao “Fish” (Tofu Skin “Fish”)
For the Tofu Skin “Fish”
- 8 dried tofu skin sheets, large, about 10x10 inches
- 4 nori sheets, cut in half crosswise
- 2 cups vegetable broth
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon white pepper
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1/2 cup vegetable oil, for frying
For the Sweet and Sour Sauce
- 1/2 cup pineapple juice
- 1/4 cup rice vinegar
- 1/4 cup ketchup
- 2 tablespoons brown sugar, packed
- 1 tablespoon soy sauce
- 1 teaspoon ginger, grated
- 1 clove garlic, minced
- 1 tablespoon cornstarch
- 2 tablespoons water
For Garnish (Optional)
- 2 scallions, sliced
- 1 teaspoon sesame seeds, toasted
Instructions
- 1
Rehydrate the dried tofu skin sheets by soaking them in warm water for about 15-20 minutes, or until pliable. Gently separate the sheets and lay them flat on a clean surface. Pat them dry with paper towels.
⏱️ 20 min - 2
In a shallow dish, combine the vegetable broth, soy sauce, sesame oil, garlic powder, and white pepper. This will be the marinade for the tofu skin.
⏱️ 2 min - 3
Take one rehydrated tofu skin sheet and lay it flat. Place a half nori sheet on one end of the tofu skin. Fold the tofu skin over the nori, then continue to roll it tightly into a compact log, similar to making a sushi roll. Repeat with the remaining tofu skin and nori sheets.
⏱️ 10 min - 4
Place the rolled tofu skin 'fish' into the marinade, ensuring they are fully submerged. Marinate for at least 30 minutes, or up to 1 hour, flipping occasionally to ensure even flavor absorption.
⏱️ 30 min - 5
While the 'fish' is marinating, prepare the sweet and sour sauce. In a small saucepan, combine the pineapple juice, rice vinegar, ketchup, brown sugar, soy sauce, grated ginger, and minced garlic. Bring to a simmer over medium heat, stirring until the sugar dissolves.
⏱️ 5 min - 6
In a small bowl, whisk together the cornstarch and water to create a slurry. Pour the slurry into the simmering sauce, whisking constantly until the sauce thickens to your desired consistency. Remove from heat and set aside.
⏱️ 3 min - 7
After marinating, remove the tofu skin 'fish' from the liquid and pat them dry. In a small bowl, mix the 2 tablespoons of cornstarch with 2 tablespoons of water to form another slurry. Brush or dip each 'fish' roll lightly with this cornstarch slurry to help create a crispy exterior.
⏱️ 5 min - 8
Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot (a small piece of tofu skin should sizzle immediately), carefully add the tofu skin 'fish' rolls. Do not overcrowd the pan; cook in batches if necessary.
⏱️ 2 min - 9
Fry the 'fish' rolls for 3-4 minutes per side, or until golden brown and crispy. Remove from the pan and place on a wire rack lined with paper towels to drain excess oil.
⏱️ 8 min - 10
Slice the fried 'fish' rolls into 1-inch thick pieces, resembling fish fillets. Arrange them on a serving platter.
⏱️ 3 min - 11
Drizzle the warm sweet and sour sauce generously over the sliced Dou Bao 'Fish'. Garnish with sliced scallions and toasted sesame seeds, if desired. Serve immediately with steamed rice and your favorite vegetables.
⏱️ 2 min