Tofu

Steam Tofu with Prawns

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'.

Tofu Cubes with Fermented Bean Curd

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.

   Tofu with Minced Pork

   
   Ingredients:
   
   
7. 1 box Silken Tofu
8. 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 Tua Kua

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. ;p

Deep Fried Tofu Cubes

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.

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!!

Deep Fried Tua Pok Balls

Ingredients:

• Tua Pok
• Minced Pork
• Fish Paste
• Onion, diced
• Oil for deep frying

Sauce (optional):

• ½ tablespoon Apple Cider
• ½ tablespoon Sugar
• 2 tablespoon Tomato Sauce

How to do it:

1. Open one side of the tua pok and invert it.
2. Mix the minced pork, fish paste and onion together.
3. Filled the tua pok with the mixed fillings.
4. Close up the opening by folding the tua pok.
5. Deep-fry the tua pok balls.
6. Remove when turned golden brown.
7. Heat the ingredients for the optional sauce.
8. Serve.

Note:

I did not put any seasoning for the fillings because the fish paste already adds the saltiness. You can choose not to add fish paste. Try mixing minced pork and prawn. Then a 1/2 teaspoon of salt to it. And substitute onions with water chestnuts for the extra crunch. I like onion because it adds aroma.

Steam Tofu with Assorted Mushroom

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:

• ½ tablespoon oyster sauce
• ½ teaspoon light soy sauce
• ½ teaspoon sugar
• ½ 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.

It’s very simple and doesn’t require a lot of preparation work. Hope you will like it.

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

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:

• ½ tablespoon oyster sauce
• ½ 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.

You can add prawns or meat if you are not having vegetarian friends over for dinner.

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.

Steam Tofu with Shrimps

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.

I like this dish. I’ll have it more often maybe I’ll try with other ‘toppings’.

Note:

You can use whole prawns or diced them.