I’m so eager to try this recipe next week after all my success with all the tofu dishes I’ve tried doing this week.
Saving it here for future reference!
tube of silken egg tofu, cut into 1 cm discs
oil for frying
2 cloves of garlic, chopped
1.5 cups of stock
2 tbs of oyster sauce
1 tbs of light soy
1 tsp of sesame oil
dash of white pepper
6 prawns, peeled reserving tails, deveined
1/2 a cup of frozen peas, thawed
2 spring onions, sliced
corn flour solution
1. Shallow fry tofu until golden, drained well and set aside.
2. Saute garlic with a little oil then add stock and seasonings, bring it to a boil.
3. Add tofu and peas and cook for a minute.
4. Add prawns and cook for a further minute before thickening the sauce with a little corn flour solution. When the sauce thicken, break in an egg and stir it through the sauce before adding the spring onions.
5. Fill a large bowl with steamed rice and pour the content of wok over.
Another one of those experiments with random online recipes and found this fantastic one from noobcook (I love noobcook.com!) Copying the recipe here for future reference!
- 50 grams minced pork
- 1 tbsp cooking oil
- 3 garlic cloves minced
- 1 tsp taucheo/salted soya beans (aka dou jiang, 豆酱)
- 1 tsp dried fermented black beans rinsed, patted dry & mashed slightly with a fork
- 2 chilli padi sliced thinly; to taste
- cornstarch solution mix 1 tbsp water with 1/2 tbsp cornstarch
- 150 grams firm Chinese tofu cubed
- 1 tbsp chopped spring onions
- 1/2 tsp light soy sauce
- 1/2 tsp sugar
- 1/2 tsp corn starch
- 1/2 tsp sesame oil
- a few dashes white pepper powder
(B) Seasoning (mix well in a small cup)
- 1/2 cup water
- 1/2 tsp dark soy sauce
- 1/2 tbsp sesame oil
- In a bowl, marinade minced pork with (A) for about 10 minutes.
- Heat oil in wok and add the garlic, taucheo, fermented black beans and chilli. Stir fry for 30 seconds until aromatic.
- Add the marinated meat and stir fry until no longer pink, breaking the meat up to smaller bits using the spatula or turner.
- Add seasoning (B). Bring to a boil. Gently add beancurd cubes and simmer over low heat for 3 minutes, taking care not to break the tofu cubes.
- Thicken with cornstarch solution and garnish with chopped spring onions.
I’ve been very experimental with cooking dishes out of my comfort zone lately. Most of the experiments are with Chinese food. I’m glad to say that they mostly turned out good! Hotplate Tofu is one of my favourite tze char dishes and since I had egg Tofu in my fridge the other day, I decided to try my luck with a search online for the recipe and stumbled on this recipe from ieatishootipost. It was chaotic,but it tasted good in the end! I’ve copied the recipe here for easy future reference.
Minced pork 200g (marinade with 1 tsp sesame oil, pinch of salt, pepper and 1 tsp cornflour)
Prawns 6 -10 pieces
Egg Tofu 2 tubes
Carrot half sliced
Ginger 3cm chopped
Garlic 2 cloves chopped
Spring Onions 3 – separate green and white parts and chop
Oyster sauce 1 Tbsp
Chilli Bean Paste 辣豆瓣酱 2 Tbsp (use less for less spicy)
Light Soy Sauce 1 tsp
Sugar, Salt, White Pepper to taste
Cornflour 1 Tbsp dissolved in 2 Tbsp water
Eggs 2 beaten
1. Cut Egg Tofu to 1 inch thick pieces. Deep fry in oil and set aside. To get even browning, make sure you have lots of oil in the wok (80% Oil 20% tofu) and heat to at least 170 degrees C. Once you put the tofu into the oil, don’t touch it for at least 1-2 minutes then gently swirl it around and remove from oil once it is golden brown and drain.
2. Heat wok till it smokes, turn off heat and add oil. Turn up the heat again and fry the ginger, garlic and spring onion (white part) till fragrant. Add minced meat and fry till cooked. Add oyster sauce, chilli bean paste, soy sauce and 1 cup water and add the veggies. Simmer till vegetables are cooked and water is reduced. Adjust to taste with sugar and salt. Thicken with cornflour and set aside.
3. Heat hot plate till very hot. Brush on some oil and add the egg. Arrange the tofu onto the hotplate and add the sauce. Sprinkle some pepper and chopped green onions and serve!
My final product.
A simple recipe that I’ve had for quite awhile and tried out once. Turned out pretty good. Loved it actually. =)
Simple ingredients, simple cooking.
- Chicken stock
- 1 tomato
- 1 tofu
- 小白菜 Bak Choy
- sprinkling of salt
- 1 egg
- In 1/2 a pot of simmering chicken stock, put in tomato and tofu, let it sit for awhile. Allow soup to boil.
- Place bak choy into soup. Add sprinkle of salt.
- Beat up egg and drizzle into soup in a figure 8 pattern. Stir well and serve.