Pan-fried Bacon Wrapped Tofu

Recipe for  Pan-fried Bacon Wrapped Tofu

Ingredients:

• 1 tube Egg Tofu
• 5-6 strips Low Sodium Streaky Bacon

How to do it:

1. Lay bacon side by side, overlapping a little.
2. Place egg tofu across one end.
3. Roll it till it meets the other end of the roll of bacon.
4. Bacon ends should overlap.
5. Gently place the ends part down to a hot pan.
6. Plan fried on medium heat till the bacon is lightly brown.
7. The bacon should stick well and encase the tofu.
8. Turn and rotate to evenly brown all sides of brown.
9. Remove and slice with a serrated knife.
10. Serve as it is or with Goma (Sesame) Sauce, if you like.

as seen in https://instagram.com/p/7ug_izAdLd/

Lay streaky bacon side by side, overlapping each other with fats below before placing the tofu on top.

Steamed Seafood Tofu Balls

This is a easy dish and is quick to prepare and tasty too.

If you have more time, use dry shitake mushroom (dehydrated) instead of fresh shitake for added fragrance.  Seafood is added for texture and extra crunch. 

This is a dish well received by both the adults and kids.

Ingredients:

• 1 tube Egg Tofu
• 200g Fish Paste
• 8 Medium Prawns, shelled and deveined
• 3 Fresh Shitake Mushroom, stem removed and diced
• 1-2 small floret Broccoli, diced
• 50ml water, if using Happy Call Pan

Seasonings:

• 1 teaspoon Sesame Oil
• 1 teaspoon Light Soy Sauce
• a dash White Pepper Powder

Sauce:

• 50 ml Water
• a pinch Chicken Seasoning Powder
• Corn Flour Mixture as thickener

How to do it:

1. Smash prawn with flat part of cleaver or chopper and set aside.
2. Squeeze egg tofu out of the tube.
3. Mix tofu, fish paste, prawns and the diced vegetables together with the seasonings.
4. Oil a muffin tray.
5. Scoop about 1 to 1 1/2 tablespoon of tofu mixture into the tray. Top with a wolf berry if you like.
6. Add the water to the happy call pan and set the tofu mixture to steam for 5 to 7 minutes.
7. Remove the tofu balls with a spoon and set aside.
8. Carefully pour out the juice in the muffin tray into a pan.
9. Add in water and seasoning with chicken seasoning powder and bring to a simmer.
10. Thicken with corn flour mixture.
11. Spoon sauce over the tofu balls.
12. Drizzle sesame oil if you like.
13. Serve immediately.

Note:

• You can replace prawns with squid if you like.
• Experiment using other vegetables instead of broccoli.
• If you do not have a Happy Call Pan, you can steam using the regular way. Remember to lift the muffin tray up so the steaming water will not boil and get into the muffin tray.

Steamed Tofu and Scallop with Fermented Black Bean

One of the dishes I prepared for dinner last night.

It is a very simple and easy to prepare dish.  Cooking time is very short so it's good for those who are always rushing for time.

Ingredients:

• I box Silken Tofu, cut into thick slices
• 6 small or 3 big Scallops, slice big scallops into halves

Seasoning:

• 2 teaspoon Fermented Black Bean, quick rinse and chopped
• 1 tablespoon Minced Garlic
• 1 teaspoon Sugar
• 1 tablespoon Light Soy Sauce
• 1 teaspoon Maggie Seasoning Sauce (optional)
• Some fresh diced chilli
• 1 tablespoon Olive Oil.

How to do it:

1. Place scallops on tofu and set aside.
2. Add hot and garlic together into pan (so garlic will not brown too fast).
3. Stir fry till garlic is fragrant.
4. Add in the chopped fermented black bean and chilli if using.
5. Stir fry till fragrant; about half a minute.
6. Add in sugar and sauces.
7. Spoon seasoning mixture and place on scallops.
8. Steam for 4-5 mins or till scallops are thoroughly cooked.
9. Serve immediately.

Notes:

• As the seasoning is pre-cooked, you can adjust the sweetness and saltiness according to you liking.
• The seasoning can be preparing ahead and top just before steaming.
• You can replace scallops with small prawns.

Simplfied Hot Plate Tofu

This is a cheat copycat version of the popular sizzling hot plate tofu from zhi char stall. It's a simple hot plate tofu using just a few ingredients that my kids eat.

You can add or replace the the vegetables used here to your preference.

Ingredients:

• 1 tube Egg Tofu, cut into thick pieces
• 2 Fresh Shitake Mushroom, stalk removed and cut into smaller pieces
• a handful Green Peas
• a 1/4 Carrot, skinned and sliced
• some diced Red Pepper for colour (optional)
• 1 clove Garlic, minced
• 1 Egg, beaten
• 1/2 tablespoon Oyster Sauce
• 1/3 teaspoon Sugar
• 3 tablespoon Stock or Water

How to do it:

1. Dab dry egg tofu and deep fry in hot oil till golden brown.
2. Remove, drain from oil and set aside.
3. Meanwhile, blanched the carrot till it's slightly soften.
4. Drain and set aside.
5. Heat pan with a tablespoon oil.
6. Saute garlic till fragrant but not brown.
7. Add in the vegetables.
8. Stir-fry for awhile.
9. Add in the tofu.
10. Add in the oyster sauce, sugar and stock.
11. Stir-fry till the vegetables are cooked and stock is almost absorbed.
12. Meanwhile, heat up a oiled pan or hot plate.
13. Pour in the the beaten egg and swirl around to make sure the egg covers the whole pan.
14. Pour in the cooked tofu and vegetable.
15. Serve immediately.

Note:

• If you are using hard vegetables such as baby corn, carrot, sweet peas, etc., you can either blanch them or stir fry them first before adding the rest of vegetables as they need a longer time to cook compared to the rest.
• Turn off the heat before you crack the egg. If the pan or hot plate is heated well enough, there will be enough heat to continue cooking the egg. This way also prevents the egg from over-cooking before adding the tofu and vegetables.

Seafood Tofu 海鲜豆腐

This is one of my earliest creation when I just started learning to cook in 2007. Then, I had a super fussy boy who rejected most food and a little girl who hates meat.

Having to cook 2-3 times a day for them was a torture. But this dish turned "my cooking life for kids" around. :P Finally something both of them liked. Basically, it's was the fish paste that did the trick.  I added grated or chopped vegetables in it, my son ate it happily. I added minced chicken in it, my daughter too gladly accepted it. Hurray!

Even till this day, fish paste is still one of the most used ingredients in my cooking. I'm lucky I found "fresh" fish paste selling in the wet market which doesn't have the fishy smell as some sold in the supermarket. I used to make my own fish paste before I found it and it was a lot of work.

I'm sharing this recipe again, specially to parents out there with kids who have eating problems like mine. Hope you can find that one ingredient/food that your kids like and work around it. Endure for a few more years. That difficult phase will pass. がんばってね!

Ingredients:

• 150g Fish Paste
• 1 tube Egg Tofu
• 5 Prawns, shelled, cleaned and diced
• 1 stalk Coriander or some leafy veggie of your choice, chopped finely
• a dash of Pepper (optional)

How to do it:

1. Cut the tip of egg tofu and squeeze tofu out to a bowl.
2. Add in fish paste, chopped veggie and diced prawns and mix well.
3. Take a deep dish, oil all sides well for easy removable.
4. Spread fish tofu paste.
5. Cover with foil.
6. Steam for 15 minutes or till cooked.
7. Removed and cut into pieces.
8. Pan fried the steamed fish tofu with a little till slightly brown on all sides.
9. Serve.

Note:

• If you want a smooth mixture blend the fish paste and tofu together.
• If you want it with a crispy outer skin, dust it with corn flour before pan frying the fish tofu.

Steamed Tofu with Scallops 扇贝蒸豆腐

This is a very easy and fast dish to prepare.  You can replace the scallops with prawns if you like.

Everytime I cook this dish, it will be the first to be finished. It's one of my personal favourite dish but it like it more with scallops though.

Ingredients:

• 1 box Silken Tofu, cut into 8 thick blocks
• 1 tablespoon Chinese Cooking Wine
• 1 tablespoon Sesame Seed Oil
• 8 pieces Scallop, halve if thick
• 2 tablespoon Raw Chopped Garlic or Fried/Roasted Garlic
• 1/4 teaspoon Sugar
• 2 tablespoon Light Soy Sauce
• 1/2 tablespoon Cooking Oil

How to do it:

1. Place tofu top with scallop in a dish or you placed both items separately.
2. Sprinkle garlic on top.
3. Drizzle cooking wine and sesame seed oil over them.
4. Steam for 4 minutes or till scallops are cooked.
5. Remove and drain away the liquid.
6. Place scallops on tofu and set aside.
7. Heat cooking oil, sugar and light soy sauce together.
8. Pour the hot soy sauce and oil over the scallop.
9. Serve.

Note:
The water in drained away after steaming is to avovid diluting the sauce. If you prefer to keep it, please do so.

Fish Tofu with Assorted Veggies 鱼肉豆腐炒什菜

This is one dish that have everything that the family will like. Sometimes, I'll change the vegetables and it's looks like a new dish for the kids.  The main item here is the fish tofu, which will need a bit work but trust me, the kids even adults will like it.

If you are unable to get ready made fish paste, you can make your own. My suggested recipe is here. I'm lucky that there's a stall selling Yong Tau Foo 酿豆腐 in the wet market at my place here. I can buy just the fish paste from them, which in my opinion far more better than those sold in supermarket.

Ingredients:

• 150g Fish Paste
• 1 tube Egg Tofu
• 1 clove Garlic, minced
• 8 Fresh Shitake Mushroom, sliced
• 12 Sweet Peas, tips removed
• 1/2 Carrot, sliced
• 6 tablespoon Broth
• Salt to taste
• Oil for frying
• Cornflour mixture (thickener), optional

How to do it:

1. Squeeze the tofu out of the tube.
2. Mix the smashed tofu with the fish paste.
3. You can add a dash of pepper if you like.
4. Oil a deep dish on all sides well.
5. Pour the tofu fish paste in the dish and level it.
6. Cover with foil and steam for 15 minutes or till cooked.
7. Carefully turn the dish over when it's cooled to let the fish tofu will drop to the foil.
8. Cut the fish tofu into thick equal blocks.
9. Pan fry the fish tofu on all sides till lightly browned.
10. Remove and set aside.
11. Using the same wok, add oil if necessary.
12. Add in sweet peas and stir fry till just done.
13. Dish and set aside.
14. Still using the same wok, add garlic and saute garlic till fragrant.
15. Add in sliced mushroom and carrot.
16. Stir fry till almost cooked.
17. Add in fish tofu, sweet peas and broth.
18. Bring to a boil and season with salt.
19. Gradually stir in cornflour mixture to thicken the sauce if you like.
20. Dish and serve immediately.
    

Steamed Stuffed Tofu 蒸酿豆腐

This is one of the many earlier dishes I wanted to share last year.

It's really easy and fast to prepare. There's an alternative which I will be sharing too. This is one of the dishes I had consider making for Chinese New Year but it is one of the dishes that my MIL refused to even taste when she was staying with us. Haiz. I didn't want to put her in a difficult position so I didn't ask her why she didn't try it when she said, 很好吃 (tasty). Haiz.

Cooking for adults are so much more difficult that cooking for children. Especially, when the person used to cook really well.

Here's my recipe if you are interested to try out.

Ingredients:

• 100g Minced Pork or Chicken
• 100g Minced Prawn
• 2 tubes Egg Tofu
• 1 teaspoon Light Soy Sauce
• 1 teaspoon Chinese Cooking Wine
• 1/3 teaspoon Sugar
• A dash of Sesame Seed Oil
• Tobiko (optional)

Sauce to mix well:

• 2 tablespoon Water or Chicken Stock
• 1/3 tablespoon Oyster Sauce
• 2 teaspoon Chinese Cooking Wine

How to do it:

1. Slice tofu into 6 pieces.
2. Gently scoop some tofu out from the center.
3. Mix the scooped out tofu, minced pork and prawn together.
4. Add in 1/2 teaspoon sugar, 1 teaspoon of light soy sauce and Chinese cooking wine each into the meat and mix well.
5. Top tofu with a heap of minced meat.
6. Sprinkle on some tobiko if you like. Use finely chopped  carrot if tobiko is not available.
   
7. Steam for 7 minutes.
8. Remove and carefully drain away the liquid.
9. Pour over the sauce and continue steaming for another 5 minutes or till meat is cooked.
10. Drizzle on some sesame seed oil and immediately.
    

Alternative:

• Replace minced prawn with whole prawn sliced on the backed. Use half a prawn if it's too big.
  
• After adding the minced pork or chicken to the tofu, place the prawn on top of the meat. Remember to cut down the seasoning for the meat since you are using only minced meat without prawn.
  
• You can thicken the sauce with cornflour and pour it over the the dish instead of using it to re-steam the dish.
• Replace Step 7 onwards with the followings steps.
• Steam till meat is completely cooked.
• Drain away 2/3 of the liquid from the dish.
  
• While steaming the dish, combine 5 tablespoon of Stock or Water, 1 tablespoon of Oyster Sauce and 1/3 tablespoon of Chinese Cooking Wine and bring to a simmer.
• Thicken with Cornflour Mixture.
• Pour sauce over the dish and drizzle on sesame seed oil.
• Serve immediately.

Steamed Egg with Tofu 蒸蛋豆腐

My daughter loves eggs. Eggs done any way. Hard boiled, soft boiled, scrambled, pouched, fried, braised, steamed, etc. except raw eggs. :P She just loves to eat eggs. The other food she likes very much is tofu. I combined the two to come up with another dish that she loves too. It's really easy to made too! Ingredients:

• 2 eggs
• a pinch of salt
• 160ml Broth
• 1 tube Egg Tofu, cut into pieces
• 1 Dried Scallop
• 1 teaspoon Cornflour
• 1/2 teaspoon Oyster Sauce

How to do it:

1. Soak the dried scallop in 5 tablespoon of hot water before hand.
2. Beat egg lightly in a bowl
3. Add broth and salt.
4. Mix well.
5. Sieve the egg mixture if you want a smoother result.
6. Pour into a shallow flat dish.
7. Place tofu in it
8. Cover the bowl with cling wrap or aluminum foil.
9. Heat a pot of water for steaming.
10. When the water starts to boil, put in the dish.
11. Remove when egg is set.
12. While the egg is cooking, tear the scallop into strands.
13. Return the dried scallop strands to the water.
14. Add in oyster sauce and corn flour.
15. Mix well.
16. Bring the sauce to a boil while gently stirring it.
17. Remove and pour over the steamed egg and tofu.
18. Drizzle with sesame seed oil if you like.
19. Serve.

Note:

• Use a shallow dish to steam the egg, then you don't have to cut the tofu too thick and you will be able to see the tofu in the egg when it's done.
• Use a flat dish so the tofu can be spread out.

Fried Prawn Tofu 炸虾豆腐

As promised, Part 2 of the previous Prawn Tofu dish.

For those who doesn't have an oven or toaster, I mentioned you can steam it. What you do is, brush a deep dish with oil. Then spread the mixture into the dish and level it. You oil the dish so you can easily remove the cooked tofu later for further cooking, if you like. Otherwise, the cooked tofu will stick to the dish.

Cover the dish with foil to avoid vapor from adding on to the tofu. Steam it for 15 minutes or longer if your tofu mixture is thick.

 Once it's cooked, let it cool before remove it by placing a dish on it and turning over. You can serve it as it is for a healthier choice. For a not so healthy choice :P, cut into rectangular blocks or into cubes, dust it lightly with corn flour. It will stick as the tofu is wet.

Deep fried till lightly brown. Drain on paper towels and serve hot with sauce.

So, which is for you? The healthier or not so healthy version? ;)

Baked Prawn Tofu 烤虾豆腐

Missing for 2 weeks again. You probably got use to me having lesser post now. :P But I'm still here and really grateful that I'm in fact getting more diners to my humble little cyber eatry. Thank you everyone who likes to dine here.

Back to the post. This is a 2-part post. Part 2 will be up early next week. I have schedule to post it automatically, so you won't have to wait for 2 weeks to hear from me again. :P

This dish looks great and is a good consideration if you are hosting a dinner. I'm using the oven to bake this. Toaster works too but if you don't own either one, you can actually steam it.

More on that in Part 2.  

Ingredients:

• 1 box Silken Tofu
• 3 Water Chestnuts, skinned and diced
• 1/2 kg Small to Medium Prawns
• 100g Fish/Squid Paste (optional)
• Cooking Oil

Seasonings:

• 1 teaspoon Chinese Cooking Wine
• 1/2 teaspoon Oyster Sauce
• 1/3 teaspoon Salt
• 1/2 teaspoon Light Soy Sauce
• 2 tablespoon Cornflour

How to do it:

1. Shell prawns and keep tails of 10 prawns intact.
2. Devien all prawns.
3. Slit the back of the 10 prawns.
4. Mash tofu and squeeze as much water out using Muslin cloth. You can also use a fine sieve to do this.
5. Combine all ingredients and seasoning except oil and prawns with tail together.
6. Mix well.
7. Brush porcelain spoon with oil.
8. Put a little mixture in the spoon.
9. Place the a prawn with it's silted back down to the mixture. Press down a little.
10. Put more mixture to cover the prawn leaving only the tail.
11. Brush the top mixture with a little oil.
12. Bake in preheat oven at 190C for 18 minutes, longer if the mixture is more.
13. Serve with spoon or removed and served on dish.

Note:
The fish/squid paste gives the tofu the "spring" when you bite it.

Steamed Tofu with Prawns 蒸豆腐虾

My daughter loves this dish and she can finish all the tofu on her own. That is after some adjustments to it. Previously, when I do this I use dried mushroom. Perhaps the smell and taste is too strong to her liking and I used fresh shitake mushroom instead and she loves it. Of course, partially the reason was the sauce too. Tofu are bland without any accompanying sauce, kids might not like it at all.  

Ingredients:

• 1 block silken Tofu, sliced equally in smaller pieces
• 6 Prawns or depending on the no. of slices of tofu you have
• 1 Fresh Shitake Mushroom, sliced
• 1 section Carrot, about length of finger shredded
• Sesame Seed Oil

Sauce:

• 5 tablespoon Water
• 1 tablespoon Oyster Sauce
• 3/4 tablespoon Light Soy Sauce
• 1/2 tablespoon Cooking Wine
• 1 teaspoon Sugar
• Cornflour Mixture (thickener)

How to do it:

1. Place sliced tofu on dish.
2. Remove heads and shells of prawns.
3. Slit the back of prawns.
4. Devien and clean.
5. Place prawns with slitted back on tofu.
6. Place a slice of mushroom and some shredded carrot on prawns.
7. Steam for 7 minutes or till prawns are cooked.
8. Pour away 2/3 the amount of liquid from steaming on the dish.
9. While the tofu is steaming, prepare the sauce.
10. Put all ingredients for sauce except for cornflour mixture in a saucepan.
11. Cook till it bubbles.
12. Gradually stir in the cornflour mixture to thicken the sauce.
13. Pour sauce over the prawn and tofu.
14. Drizzle on sesame seed oil.
15. Serve immediately.

Note: To make prawns to curl up like mine in the photo, cut through the prawns making sure to leave about 1.5cm from head end intact. You should see a hole in the prawn. Stick the tail through the hole, bending on the belly side. The back of the prawns will be 'opened'.

Thank you, Maryann of Finding la dolce vita, for inviting me to enter the Seven Fishes Feast organised by herself and Joe of Italyville. It is very interesting to know about the traditional Italian Christmas Eve Feast. This dish is neither Italian or does it looks like a dish for Christmas, perhaps only for the colours. ;) If you want a different Seven Fishes Feast, you might like to consider this.

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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 *

Dual Coloured Tofu with Fish Paste 鱼胶豆腐

This is a hit! The kids love it and so does my hubby. This is not a kueh but Tofu with Fish Paste. I made these before but they were without the colours. Since the kids dislike eating vegetables, I incorporated vegetables to it. My son kept asking me why is the tofu so colourful and how did I make it. I only tell him after he finish it. He never guess it was the vegetables that he dislike.

Ingredients:

• 100g Fish Paste
• 1 tube Egg Tofu, smashed
• 1 tablespoon Finely Chopped Spinach
• 2 tablespoon Grated Carrot

How to do it:

1. Mix fish paste and egg tofu well.
2. Take 1/3 of the mixture.
3. Add in the Spinach and mix well.
4. Add carrot to the remaining 2/3 of the mixture and mix well.
5. Take a deep dish, oil all sides well for easy removable.
6. Spread the carrot mixture followed by the spinach.
7. Cover with foil.
8. Steam for 15 minutes or till cooked.
9. Removed and cut into pieces.
10. Serve.

Alternative:

• Pan fried the steamed tofu till slightly brown on all sides.

Notes:

• No seasonings required as Fish Paste usually comes seasoned and vegetables add sweetness.
• If you prefer more green than orange, reverse the amount required for the vegetables.
• I pan fried the steamed tofu for my hubby as it was cold by the time he returned from work. It gives the tofu a slightly crunchy outer skin but it won't look as nice.
• Whether steam or pan fried, best served when it's hot!

* Dual Coloured Tofu - Steam and Pan Fried *

Tofu with Minced Pork 豆腐肉碎

This is another quick, easy and simple dish. A real time saver. I was pressing for time (because my kids were sick and I got tonnes of housework to do) otherwise, I would have added some steam vegetables to it too! It would have tasted great with the sauce and more eye pleasing with an additional colour. Next time!

Ingredients:

• 1 box Silken Tofu
• 80 g Minced Pork

Seasoning:

• 1 tablespoon Light Soy Sauce
• 1/4 teaspoon Salt
• 1/4 teaspoon Sugar
• A few drops Sesame Seed Oil
• 1/2 tablespoon Cornflour

Sauce:

• 1 tablespoon Oyster Sauce
• 1 teaspoon Light Soy Sauce
• 1/2 teaspoon Sugar
• 1/2 tablespoon Oil
• 2ooml Water
• Cornflour mixture (thickener)

How to do it:

1. Mix minced pork with seasoning and set aside.
2. Cut tofu into 4 pieces. You can leave it as it is if you like.
3. Lay tofu in a dish.
4. Place some minced pork on top of the tofu.
5. Steam tofu on high heat for about 10-25 minutes or till meat is cooked.
6. Drain the water from the tofu.
7. Combine all ingredients for sauce except thickener.
8. Bring to boil.
9. Gradually add thickener and stir well.
10. Pour the sauce over the tofu and serve.

Note:

My plan was to add blanched Xiao Bai Cai to this dish too. It goes well with the sauce too and adds colour to this dish.

Deep-fried Bean Curd 炸豆干饼

Bought a piece of tua kua wanting to cook deep fried tofu cubes but realized I don’t have vinegar at home. Don’t want to have it with chilli or tomato sauce. I got some left over minced pork bought to make my daughter’s porridge. Hmmm. Can try this instead.

Ingredients:

• Tua kua, smashed
• Chinese mushroom, soaked to soften and chopped finely
• Minced pork
• Spring onion, diced
• 1 egg
• Salt to taste
• Oil for deep-frying

How to do it:

1. Mixed all ingredients together.
2. Scoop some of the mixed ingredients using spoon and slide it into the hot oil to fry.
3. Remove when golden brown.

Note:
You can use onions instead of spring onions. I just use whatever ingredients I can find in my fridge. In this case, I had spring onions. No onions.

Deep Fried Tofu Cubes 酥炸豆腐块

This is a quick and simple dish. I’m surprise my son likes it too!

Ingredients:

• 1 box silken tofu for frying
• Cornflour for dusting
• Oil for frying
• 1/2 teaspoon salt
• Water

Dipping sauce:

• Few sprigs of Coriander, chopped finely
• 1 tablespoon light soy sauce
• ½ tablespoon sesame seed oil
• ½ tablespoon apple cider or white vinegar
• ½ tablespoon sugar
• Red chilli, diced (optional)

How to do it:

1. Cut tofu into bit size cubes.
2. Add salt to the water.
3. Sit tofu in the salted water for 5 minutes
4. Drain the tofu.
5. Pat dry by gently pressing the tofu in between 2 pieces of paper kitchen towels.
6. Coat tofu cubes with cornflour.
7. Heat oil and deep fry the cubes.
8. Remove when tofu turns golden brown.
9. To make dipping sauce, mix all ingredients together.
10. Serve hot.

Note:
I like to poke a hole in the tofu cubes then pour some sauce in it. Then eat the whole piece. Nice! If you are eating my way, you need more sauce!!

Steamed Tofu with Mushroom 豆腐蒸杂菇

Ah! Another vegetarian dish! Eat healthily mah! Haha! Steam tofu dish is easy to make. Remember some time back I had a dish, Steam Prawns & Tofu? This is a variation of that dish.

Ingredients:

• 1 pack of silken tofu
• Shitake Mushroom, sliced
• Enokitake Mushroom, ends removed
• Kinoko Mushroom, ends removed
• 1 teaspoon minced garlic
• 100 ml water

Seasoning:

• 1/2 tablespoon oyster sauce
• 1/2 teaspoon light soy sauce
• 1/2 teaspoon sugar
• 1/2 teaspoon sesame seed oil

How to do it:

1. Remove tofu, drain the water away and steam for 7 minutes or heat thru.
2. In a wok, add 1 teaspoon of oil and sauté garlic till fragrant.
3. Add in the mushrooms and stir well.
4. Add in the water and seasoning and cook for 3 minutes.
5. Pour the sauce over the tofu and serve.

Note:

• If you choose to eat the tofu cold, you don’t have to steam it. Just remove & drain.
• You can change the mushroom used to other mushroom like button mushroom, dry Chinese mushroom, etc.

Egg Tofu with Assorted Vegetables 什菜炒豆腐

Hmmm …. I just love this dish. So many things to eat. Oh! You can also invite your vegetarian friends over for dinner with this dish too!

Ingredients:

• 1 tube of egg tofu, cut into thick slices
• 4 baby corn, sliced
• 8 sweet peas, remove vein
• 5 shitake mushrooms, sliced
• ½ carrot, sliced
• 1 teaspoon minced garlic
• Oil for deep-frying
• Cornflour mixture

Seasoning:

• 1/2 tablespoon oyster sauce
• 1/2 teaspoon light soy sauce
• 50 ml water

How to do it:

1. Dust the tofu with corn flour and deep fry.
2. Remove when it turned golden brown and set aside.
3. In a wok, add 1 teaspoon of oil, sauté the garlic until fragrant.
4. Add in all the vegetables and stir- fry till half cooked.
5. Now add the fried egg tofu and the seasonings. Then bring to a boil.
6. Add in the cornflour mixture to thicken the sauce.
7. Serve.

Note:

• If you have a hot plate, you can heat it up. Add an egg then pour the whole thing over it. Then it becomes Hot Plate Egg Tofu.
• You can add prawns or meat if you are not having vegetarian friends over for dinner.

*Egg Tofu with Assorted Vegetable without Mushroom*

Steam Tofu with Shrimps 豆腐蒸虾丁

I made this yesterday for dinner. This dish is simple to prepare and it’s quite healthy. As expected, my boy didn’t want the prawns even after I diced them. Never mind, I try again with something else next time but at least there is still tofu. It’s loaded with Protein!

Ingredients:

• 8 small or medium prawns
• 1 pack of silken tofu
• 2 stalk spring onions, diced
• 1 teaspoon of oyster sauce
• 1 teaspoon of soy sauce
• 1 teaspoon of sesame seed oil
• A pinch of salt and sugar

How it is done:

1. Shell and devein the prawns. Keep the shells
2. Marinate the prawns with a pinch of salt and sugar for 10 mins
3. In a deep dish or bowl, put the prawns and the shells in it.
4. Add the white part of the spring onion on the prawns to be steam together. This adds favour.
5. Remove the prawns when they turn pink. Discard the shells.
6. Remove the tofu from the pack and place it in a deep dish.
7. Drain the sauce. Add 1 teaspoon of soy sauce & oyster sauce each and pour it over the tofu to be steamed together for about 5 minutes.
8. Put the prawns on the tofu and drizzle the sesame seed oil on top & serve.

Note:
You can use whole prawns or diced them.