Crispy Mashed Tofu

 

 

nonetheless, the tofu was soft and delicious

the potato starch makes the tofu crispy on the outside

and soft and tasty on the inside...yum!

 

Crispy Mashed Tofu - adapted from Wendy

3 pieces Japanese egg tofu

125 gm fish paste

1 large egg

2 rbsp carrot shreds

2 tbsp finely sliced spring onions and parsley ( can use coriander )

2 waterchestnuts, finely diced

1 slice sandwich ham (30 gm) finely diced

1 tbsp cornstarch

1/2 tsp salt and pepper to taste.

Coating

1/2 cup potato starch

Method

1. Mix everything together with a mixer ( or by a hand, but I was laseeee)

2. Line a 7 inch squarre pan with heat safe plastic wrap

3. Pour mixture into lined pan.

4. Steam on medium heat for 8-10 minutes

5 .Let the steamed tofu cool down in the pan.

6. When tofu has totally cooled, lift tofu up from pan and remove from plastic wrap.

7. Cut into cubes or diagonal pieces, whichever way you like.

8. Heat a wok with sufficient oil for frying.

9. Coat tofu pieces with potato starch and deep fry until golden.

10. Drain tofu pieces well and serve with chilli sauce.

http://www.elinluv.com/2013/02/crispy-mashed-tofu-cny-dish.html

 

 

 

 

Tofu Cake

 

      Ingredients

• 2 pieces dried black mushroom
• 2 pices hard tofu (bean curd)
• 2 eggs beatened
• 100g carrot
• Seasonings
• 1 1/2 tsp salt
• 1 tsp sugar
• 2 tbsp cornstarch
• a pinch of white pepper
• some chopped sping onion

Method

1) Soak the mushrooms in water until soft. Remove stem and squeeze away all water.

2) Finely chop mushrooms and carrot. Fry them with 1 table spoon oil over low heat for about 3 minutes.

3) Boil tofu for about 2 minutes. Dry it thoroughly and mash. Mix it well with other ingredients and seasonings.

4) Heat some oil in pan over low heat; use a table spoon to get a portion of the tofu mixture into pan. Gently flatten out the mixture and cook for about 5 minutes until the bottom side is set. Then turn to another side and fry for another 5 minutes. Repeat making more cakes from the remaining mixture.

Tip

1) Have the cakes cooked as soon as the mixture is ready because water will seep out from tofu thus diluting the mixture. In case you find the cake is diluted and difficult to set, try add a little bit more of corn starch into the tofu mixture.

2) You may choose to steam (than to fry) the cake, just transfer the tofu mixture into a plate of minimun 3 cm height and even it out into equal height. Then cover the plate with foil and steam over medium heat for 8 minutes.


http://www.tastehongkong.com/recipes/tofu-cake/




 

Homemade Silky Egg Tofu

Ingredients:

500 ml fresh unsweetened soy milk

6 Grade A eggs - light beaten

1/2 tsp chicken stock powder

1/2 tsp salt

Method:

Line a rectangular steel tray with cling wrap. Pour soy milk into a large bowl, add eggs , chicken stock powder and salt. Mix well with a fork and strain into the steel tray to come up the sides about 3 cm.

Cover the tray with cling wrap to prevent water droplets dripping on to the tofu while steaming.

Steam over medium heat for 12 minutes. Leave to cool, then slice the tofu into pieces. The tofu can be kept in the fridge covered , for 2 days.

Note: You can deep fried it and served with dippings or deep fried and stewed it with a sauce.

Sauce for recipe :

200ml superior chicken stock

1 tbsp oyster sauce

1 tsp soy sauce

10 g tapioca flour, mixed with a little water

 

To prepare the sauce:

Heat a wok over medium heat; add superior chicken stock, oyster sauce and soy sauce. Add tapioca flour mixture, bring to a boil and remove from heat.

Pour over the deep fried tofu and serve.

 

 

http://www.elinluv.com/2009/01/homemade-silky-egg-tofu.html

 

 

 

 

 

 

 

 

Homemade Tofu - Pan Fried Crispy Tofu Nuggets

Ingredients:

1 slab of homemade tofu ( refer to previous post ) cut into long thick nuggets

Ingredients :
200gm fish paste
2 squares soft tofu
2 tubes japanese tofu
2 tbsp cornflour
2 egss,
salt and pepper to taste

To prepare homemade tofu:
Blend all ingredients in a food processor into a smooth paste.

Pour the paste into a large oiled pan ( you can use cling wrap to line your pan ) Steam for 20 minutes.

Remove and set aside to cool. Cut to the size you desire.

Coating flour :

crispy flour / potato flour

sesame seed

cheyenne pepper to taste

( mix the above coating flour ingredients together)

1 egg white - whisk with a pich of salt + pepper

grapeseed oil - enough for pan frying

Method:

Dust the tofu nuggets with potato flour/ crispy flour , dip in the egg white and coat with the coating flour mixture.

 

Place the coated tofu into the hot grapeseed oil in a non-stick pan , far apart so that they don't stick together. Pan fry them under medium heat. Flip over the other side when it is slightly golden in color.

 

Dish up and place them in paper towel to absorb the extra oil from the tofu.

 

Serve with wasabi or any hot chilli dips of your choice.

 

 

http://www.elinluv.com/2010/07/homemade-tofu-pan-fried-crispy-tofu.html#more

 

 

 

 

 

 

 

 

Nam Yee Pork with Black Fungus & Tofu

Ingredients:

• 500g pork - cut into small pieces
• 1 thumb size ginger - grated
• 3 cloves garlic - pressed
• 50g black fungus - soaked till softened, cut into small pieces
• 3/4 cup water
• 1 pack silken tofu (firm) – cut into small cubes
• 1 tbs chili oil flakes
• Salt (to taste)

For marinade:

• 1 tbs light soy sauce
• 2 tsp sugar
• 1 tbs Shaoxing wine
• 1 tsp sesame oil
• 1 spoon Knorr chicken powder
• 2 cubes nam yee 南乳
• 2 tbs miso paste
• 1/2 tsp white pepper powder
• 1/2 tsp 5 spice powder
• 2 tsp corn starch

Directions:

• Mix together pork and all ingredients for marinade. Leave to marinate for at least 30 mins or better overnight.
• Heat up a bit of oil in a pot.
• Add garlic and ginger, fry until fragrant.
• Add pork, fry until lightly browned.
• Mix in fungus and water. Bring to boil then lower heat to simmer for about 20 mins or until meat is tender.
• Gently stir in tofu and leave to simmer for a further 5 mins.
• Season to taste with chili oil and salt.
• Thicken with a bit of corn starch slurry (corn starch + water) if too watery.

 

http://www.pigpigscorner.com/2010/08/nam-yee-pork-with-black-fungus-tofu.html

 

Tofu Pancake 豆腐煎饼

Ingredients:
1pc (250g) Japanese Silken Tofu
1 egg
1 handful of dried shrimp (wash and presoak in water)
1 big dried mushroom (wash, presoak in water and sliced)
2 chili padi (bird's eye chili) (chopped)
3 tbsp tapioca flour
5 - 6 tbsp plain flour (approx.)
1 tbsp cooking oil
1 tbsp water from soaking dried shrimp (optional)

Seasonings:
2 tbsp light soy sauce
½ tsp ground pepper
¼ tsp sugar
¼ tsp salt
(The above amount of seasonings is for reference only as I didn't measure by measuring spoon.)
Method:
1) Briefly smash tofu in a bowl with a fork, add the rest of ingredients and seasonings, mix well. The batter should be runny but will not drip immediately if hold up with a ladle. If it's too runny just add more flour, if it's too thick then add more water. Remember to adjust the seasonings accordingly.

2) Heat oil, add a scoop of batter, fry for a while before pressing down lightly with the back of the turner. Pan-fry over medium heat till both sides turn golden brown, drain and remove.


http://angelcookbakelove.blogspot.sg/2010/07/tofu-pancake.html

Chilled Tofu with Pork Floss and Century Egg

 

Chilled Tofu with Pork Floss and Century Egg

This is an super quick and easy dish to prepare. No cooking at all.

Ingredients:
1 box of silken tofu (chilled)
1/2 century egg (cut into small pieces)
1 handful of pork floss
Some toasted sesame seeds
Some chopped spring onion

Sauce:
1 tsp Korean hot paste
2 to 3 tbsp Japanese sesame sauce
1 tsp sesame oil
1 tbsp mirin
1 clove garlic, minced

Method:
1) Prepare the sauce and keep chill in fridge.
2) Place the tofu on the plate and top with century egg. Pour the prepared sauce over the tofu, add the pork floss and garnish with toasted sesame seeds and chopped spring onion. Serve chill.

 

 

 

http://fong-kitchen-journal.blogspot.sg/2011/09/chilled-tofu-with-pork-floss-and.html

 

Salted Egg Pan Fried Tofu with Garlic Chives

 

Salted Egg Pan Fried Tofu with Garlic Chives

Recipe

2 pieces firm tofu, cut into 8 pieces.
Some plain flour
1 egg, beaten
1 salted egg yolk, steamed with a few drops of sesame oil for 5 minutes
A small bunch of garlic chives (韭菜), cut into 1.5" length
4 to 5 cloves of garlic, chopped
1 red chili, chopped
Soy sauce to taste

 

Method:

1) Lightly dust the tofu pieces with plain flour and dip in beaten egg.

2) Pan-fry the tofu in a lightly-oiled pan till both sides are golden brown.

3) Mash up the steamed salted egg yolk. Heat up a wok over medium heat and add a little oil. When the wok is hot, add in the chopped garlic, followed with the mashed salted egg yolk. Stir to melt the salted egg yolk till it becomes very foamy. Add in the pan fried tofu and add in a little water (the water helps to combine the ingredients and flavour together). Add the garlic chives and season with soy sauce. Cover and let it cook for a while till the gravy dries up and absorb into the tofu pieces.

4) Add in the chopped red chili and dish up.

 

 

http://fong-kitchen-journal.blogspot.sg/

 

 

Tofu Tuna Patties

Tofu Tuna Patties

Ingredients:
185gm Tuna Chunks in Oil (I used Ayam Brand)
200gm Tofu (1 block)
1 tbsp salt
1 tbsp pepper
Spring onion - chopped finely
Coriander leave - chopped finely
4 tbsps Wholemeal Flour
4 tbsps Wheat Flour (Tepung Gandum)
1 egg, beaten

Methods:
1. Mix all ingredients.
2. Form a batter with spoons.
3. Heat oil, scoop the batter to the frying pan.
4. Pan fry each side for 3 mins in low fire till golden brown.
5. Serve hot with tomato or chilli sauce.



http://bits-of-taste.blogspot.sg/2008/06/tofu-tuna-patties.html

 

Steamed Egg Tofu with Minced Meat and Wolfberry

Ingredients
(Serves 2-3)
- 1 tube silken egg tofu 蛋豆腐 (150g)
- 1/2 tbsp light soy sauce
- 15 wolfberries, soaked in water till puffy (about 20 minutes)
- 1/2 stalk spring onion, sliced thinly or cut to wispy strips
(A) Meat and marinade
- 50g minced pork (can substitute with chicken)
- 1/2 stalk spring onion, sliced thinly
- a few thin carrot slices (peeled using a vegetable peeler, stacked together and finely chopped)
- 1 tsp light soy sauce
- 1/2 tsp sesame oil
- 1 tsp cornflour
- dash of white pepper powder
- 1 tsp Chinese cooking wine
 

Directions
1. Cut egg tofu in half along the “dotted line” (if any), remove packaging and cut to thin and even slices (see detailed step by step photos). Arrange tofu pieces on a steaming plate (with a bit of depth). 

2. Mix ingredients in (A) evenly in a small bowl and allow to sit for at least a few minutes. 

3. Mould a small amount of the marinaded meat mixture (about 1 tsp or less) into a ball and place on top of tofu slices. Top each meat ball with a wolfberry. Drizzle 1/2 tbsp light soy over the tofu slices. 

4. Steam over high heat for about 5 minutes (starting from the time the water in steamer is boiling), or until the meat is cooked (see cooking note 1 below). Before serving, use a spoon to drizzle the soy liquid collected in the plate over the tofu slices. Garnish with chopped spring onions.

Recipe tweaks
1. Water Chestnuts For more crunch, you can add 1 fresh water chestnut, peeled and finely chopped into mixture (A).
2. Chopped Prawns (shrimps) You can also add 1 to 2 prawns (peeled and veins removed), and then chopped finely to mixture (A).
3. Silken Tofu You can substitute egg tofu with white silken tofu.

Cooking Note
1. To test if the meat is cooked, insert a fork or skewer into the meat to make sure the juices are clear (no blood).

http://www.noobcook.com/steamed-egg-tofu-with-minced-meat-and-wolfberry/