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Tofu Basketcase

A new presentation of Hong Kong street snack. Demonstrated at the 2011 Melbourne Food and Wine Festival.


  • 300g minced fish (shad) meat

  • Salt and white pepper

  • 800ml soya milk

  • 4 tsp nigari

  • 1 stalk spring onion

  • 50g ginger, shredded

  • 2 tsp approx. cornstarch

  • Chilli sauce


  • 1.

    Beat fish meat until sticky and elastic. Add salt and pepper to taste.

  • 2.

    Heat soya milk to 75–80°C.

  • 3.

    Add nigari and stir until soya milk curds form.

  • 4.

    Strain curd in a basket or sieve lined with cheesecloth.

  • 5.

    Pour curd into 8 inch (approx. 20cm) square wooden tofu presser.

  • 6.

    Put a weight on top (about 600g) and press down.

  • 7.

    When tofu is almost set (about 30 minutes), sprinkle cornstarch on top, add the minced fish, spread evenly, and continue pressing for 15 minutes.

  • 8.

    Cut into squares and steam for 5 minutes.

  • 9.

    Top with shredded ginger, spring onion and chilli sauce. Serve hot.

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