Black Moss Tofu

Tear the black moss into smaller pieces, rinse it thoroughly several times under running water, then add a little fresh water to the bowl.

Slice a small piece of ginger (about 10g) and add it to the black moss. Drizzle with 1 tablespoon of cooking oil and sprinkle with 1/3 teaspoon of salt.

Place the bowl of black moss in a steamer with boiling water. Cover and steam for 15 minutes.

While the black moss is steaming, cut the 3 tubes of egg tofu in half and squeeze them into a mixing bowl.

Peel and devein the shrimp. Place them on a cutting board and use the back of a cleaver to smash and mince them into a coarse paste, ensuring some texture remains.

Slice the carrot thinly, then julienne, and finally dice it into small granules.

Chop the green onion into small pieces.

Once the black moss is steamed, carefully remove it from the steamer. Discard the ginger slice and drain any excess water from the black moss using a sieve and spoon.

Use a potato masher or a fork to mash the egg tofu in the mixing bowl until it's finely crumbled.

Season the mashed tofu with 1/3 teaspoon of salt and 1 teaspoon of white pepper.

Add the diced carrot and chopped green onion to the tofu mixture.

Crack one large egg into the mixture.

Add the minced shrimp to the bowl.

Using a spatula, thoroughly mix all the ingredients in the bowl until well combined and uniform.

Add 4 tablespoons of cornstarch to the mixture and continue mixing until it becomes sticky and cohesive.

Finally, add the drained black moss to the mixture and gently fold it in, distributing it evenly without breaking it too much.

Lightly grease an aluminum tray (or a heatproof dish) with cooking oil to prevent sticking.

Transfer the tofu mixture into the greased tray and spread it out evenly to form a flat block.

Cover the tray tightly with plastic wrap and poke a few small holes in the wrap with a chopstick to allow steam to escape.

Place the covered tray into a steamer with boiling water. Reduce the heat to medium and steam for 15-20 minutes until the tofu mixture is set.

Carefully remove the steamed tofu from the steamer. Let it cool completely, then refrigerate for 3-4 hours or overnight to firm up.

Once chilled and firm, unmold the tofu block onto a piece of parchment paper.

Cut the tofu block into desired shapes, such as small rectangles or squares (the video shows cutting into 12 pieces).

Place the cut tofu pieces into a bowl and lightly dust them with the remaining 2 tablespoons of cornstarch, shaking gently to coat evenly.

Heat a wok with cooking oil (about 500ml) over medium-high heat until it reaches about 175°C (350°F). Carefully place the cornstarch-coated tofu pieces into the hot oil.

Deep fry the tofu, maintaining high heat, until the exterior is golden brown and crispy. Use a slotted spoon to gently turn the pieces for even cooking.

Remove the fried tofu pieces from the oil and drain excess oil. Serve immediately in a basket or on a plate.