Seafood Wideep Fried Tofu Recipe

Press and cut tofu

Drain the 14 oz block of firm tofu and press it for 20–30 minutes to remove excess water. After pressing, cut the tofu into 8–12 rectangular cubes or triangles about 1 to 1.25 inches thick.

Pat the cut pieces dry with paper towels. Season the cornstarch with 1 tsp salt and 1/2 tsp black pepper in a shallow bowl. Dredge each tofu piece evenly in the seasoned cornstarch, shaking off excess.

In a deep pot or heavy-bottomed pan, heat 3–4 cups neutral oil to 350°F (175°C). If you don’t have a thermometer, test with a small cube of tofu; it should sizzle and rise slowly to the surface. Fry tofu in batches so pieces do not touch, about 3–4 minutes per batch, until golden and crisp on all sides.

Use a slotted spoon to transfer fried tofu to a wire rack or paper towels to drain. Keep warm in a low oven (200°F / 90°C) if making ahead.

Chop the shrimp and scallops into small, bite-sized pieces so they cook quickly and sit nicely on the tofu. Shred imitation crab if using. Separate the white and green parts of the green onions; reserve greens for garnish.

Heat 1 tablespoon light cooking oil in a large skillet or wok over medium-high heat. Add the white parts of the green onions, minced garlic (3 cloves), minced ginger (1 tsp), and chopped shallot. Sauté 30–45 seconds until fragrant but not browned.

Add the chopped shrimp, scallops, and imitation crab. Sauté, stirring frequently, until shrimp turn pink and scallops are opaque, about 2–3 minutes. Season with 1 tablespoon light soy sauce, 1 teaspoon oyster sauce, 1/4 tsp white pepper and 1/2 teaspoon fish sauce (optional). Taste and adjust seasoning; add 1/2 teaspoon sugar to balance if desired.

Pour 3/4 cup low-sodium chicken or seafood broth into the skillet with the cooked seafood. Bring to a gentle simmer and scrape any browned bits from the bottom of the pan.

Make the cornstarch slurry: combine 1 tablespoon cornstarch with 1 tablespoon cold water and stir until smooth. Slowly pour the slurry into the simmering broth while stirring constantly; the sauce will thicken within 30–60 seconds. If you prefer a thinner sauce, use half the slurry or add a splash more broth.

Stir in 1/2 teaspoon sesame oil and 1/2 tablespoon lime or lemon juice (optional) to brighten the flavor. Taste and adjust soy, salt, or sugar as needed. Remove from heat.

Arrange the fried tofu pieces on a serving platter or individual plates. Spoon the hot seafood mixture and sauce evenly over each tofu piece so that the tofu stays crisp at the edges but the tops are soaked with flavorful seafood.

Garnish with the reserved green parts of the green onion, chopped cilantro or parsley, a sprinkle of toasted sesame seeds and sliced red chili if using.

Serve immediately with steamed jasmine rice or rice noodles to soak up the sauce.