Go Back
–+ servings
serving mushroom pipa tofu
Print Recipe

Mushroom Pipa Tofu

A vegetarian version of an old school favorite.
Course: Appetizer
Cuisine: Chinese
Servings: 6 people

Equipment

  • steamer (optional)
  • food processor OR stick blender

Ingredients

Pipa

  • 8 ounces cremini mushrooms
  • 1 pack tofu, drained and pressed
  • 3 each green onions, chopped (white and non woody green parts)
  • 1 large carrot, shredded (between ⅓ and ½ cup)
  • ⅓ cup chopped cilantro or parsley
  • 3 tablespoons cornstarch
  • 2 tablespoons sesame seeds

Seasoning

  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • salt, pepper, onion powder, garlic powder, 5 spice powder (to taste)

Instructions

  • Use the food processor or stick blender to chop the mushrooms into very fine pieces.
  • Add the tofu and carrots. Process until well mixed and paste like. Stir in the green onions, sesame seeds, cilantro and seasonings.
  • Stir in the corn starch, adjust the amount depending on how wet the mix is.
  • Use a scoop for portioning, then form the mix into teardrop or diamond shapes. I got 16 pipa, using a standard 2" scoop.
  • If steaming, arrange the pipa on a plate that will fit inside your steamer. You will need to work in batches.
    Steam the pipa for 7 to 9 minutes. They should be firm to the touch and hold their shape without crumbling.
  • At this point the pipa can be eaten. Serve them with soy or tamari sauce for dipping, prepare your favorite sauce or use a commercially prepared sauce.
  • To fry, dredge the pipa in cornstarch or set up a breading station with bread crumbs. Pan fry until golden brown all over. Garnish with chopped cilantro and/or green onions and serve with your choice of sauce.