The pipa refers to the way the tofu mix is shaped. Traditionally, it’s a tear drop or elongated diamond intended to look like a stringed instrument called a pipa.
Mushroom Pipa Tofu [Vegan]
- 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 1/3 and 1/2 cup)
- 1/3 cup chopped cilantro or parsley
- 3 tablespoons cornstarch
- 2 tablespoons sesame seeds
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- salt, pepper, onion powder, garlic powder, 5 spice powder (to taste)
- 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.