Tofu Cubes with Fermented Bean Curd 豆腐块拌腐乳调味汁

I'm a Teochew and I ate Teochew porridge a lot when I was young. In fact, everytime when it's my father's offday, he will cook porridge with a few side dishes like this, this or this. His offday would mean bean sprouts plucking day for me too. Because I have to pluck a big bag of bean sprouts! We won't miss the Salted eggs and Fermented Bean Curd on the table too when we have porridge.

The other day I was hungry and since there was a leftover bowl of my daughter's porridge and a piece of tau kwa (firm tofu) in the fridge which I decided not to use for dinner, I did this and that settled my supper. So Teochew. My late grandfather would have loved this.



Ingredients:

• 1 piece Tau Kwa (firm tofu), drained and cut into cubes
• Oil of frying

Seasonings to be mixed together:

• 1 piece Fermented Bean Curd
• 1/2 tablespoon Sauce from fermented bean curd
• 1/2 teaspoon of sugar
• 20ml Water

How to do it:

1. Deep fried Tau Kwa till golden brown.
2. Drain and transferred to a wok.
3. Add in the seasonings.
4. Stir fry well till the cubes are well coated.
5. Continue stir frying till the sauce is almost dried.
6. Dish and serve with hot plain porridge.

• Click HERE for printer-friendly version of an original recipe.

* Sichuan Fermented Bean Curd with Chilli and Sesame Seed Oil *