Legend of Tofu Episode 4 Tofu Hockey Puck
Have you seen this kind of tofu?
It's called Gansi (豆乾絲) for shredded tofu
Lorina, a very talented Taiwanese blogger created this dish that brought back so much childhood memories of Taipei for me. Every once a while, my mom gave up cooking. We would walk to the neighbourhood noodle house together for dinner. We each got to pick a side dish to share. My pick has always been this particular dish. Lorina’s recipe has all the flavours and fragrance that carry me back to the noodle house. On my first bite, I could almost hear the clinking of pottery noodle bowls as the julienne celery, cucumber and carrot crunches. The smell of sesame oil and garlic paste rises just like the steam of the noodle soup that used to fog my glasses. If you read Chinese or uses google translate, click on the Lorina’s picture to get the recipe.
Living in Canada as a grown-up, I feel there could be more Hockey related food items and this shredded tofu fits right in! Put the logo on for your favourite team during playoff season, eh?!
Use a mini saucepan and place your shredded tofu at the bottom, pour in hot boiling oil enough to drawn all of the shredded tofu and keep the saucepan heated on the stove. If you are using an electric stove, you’ll need to get the heat going with the saucepan before pouring in the boiling oil to maintain the temperature of the oil. Gas stove users can turn on the stove after the oil is poured in. Let the shredded tofu fry for about 2 minutes or until golden coloured.
I created 2 variation of this Hockey puck. One with half of a beaten egg which seals up most of the gap created by the shredded tofu. Perfect for breakfast when topped with bacon and potato hash brown. The other Hockey puck is without any egg. By itself, the deep frying process created very crispy shredded tofu to replace boring crackers for the soup. Check out more tofu creations!