Skip to main content
logo
Food Advertising by

Steamed Tofu with Fish Paste





Tofu ...... a solid form of beancurd is one of the healthiest foods that can be included in our diet.  Just as cheese is derived from milk, tofu is derived from soybean milk and it was first made in China about 2,500 years ago.

Tofu is low in calories, high in protein and B vitamins, contains iron and no saturated fat.  This makes it an excellent substitute for meat in many vegetarian recipes.  The calcium in tofu contributes to the prevention of osteoporosis.  An additional benefit of tofu is that it's extremely easy to digest, especially for the elderly and young children because the soybean's fibre is removed during the manufacturing process.  It also lowers the 'bad' LDL cholesterol level, rich in isoflavones, which will reduce the risk of  breast and prostate cancer.

They come in different textures, silkier or softer ones more suitable for soups while the hard or firm variety can be stir-fried, cubed or grilled.
















rather bland on its own, but it has the ability of absorbing the flavours of other ingredients, in this case, the fish paste and sauces .......... delicious with rice


Recipe for Steamed Tofu with Fish Paste

Ingredients
1 block soft tofu, about 340 gm
75 gm fish paste
2  Tsp cornflour
1/2  Tsp salt
1/4  Tsp sugar
1  Tsp oyster sauce
Dash of pepper

Garnishing
Spring onions  - chopped
A sprinkling of shallot crisps
Cut chilly
A dash of pepper

Preparation
Mash the tofu, add in the fish paste, mix well
Add in the cornflour, salt, sugar, oyster sauce and pepper
mix thoroughly
Steam under rapidly boiling water
for about 5 to 6 minutes
Garnish with spring onions, shallot crisps, chilly and pepper
Drizzle in some light soya sauce
Serve hot with rice

Comments

  1. My family loves steamed tofu with fish paste. It goes very well with rice. I used to do that with egg tofu. It's quite a long time since I last cooked that. Have to cook again one of these days.

    ReplyDelete
  2. Sounds excellent and very healthy, I would love to try this!

    ReplyDelete
  3. Intriguing recipe here, love oyster sauce and with tofu must be good!

    ReplyDelete
  4. This is right up my alley. I am all into soft foods because I have a bad infection.

    ReplyDelete
  5. MaryMoh
    Good old tofu, great dish any time.

    5 Star Foodie
    Yes, very healthy, and don't have to worry about any addition to the waist line.

    Cajun Chef Ryan
    It's delicious, must try it to know.

    penny
    Oh, no wonder you were having congee. Wish you have a quick recovery.

    ReplyDelete
  6. Looks soft and yummy! Almost like a congee. Makes me miss my mom's home-cooking!

    ReplyDelete
  7. experimentalculinarypursuits

    I can have it all to myself, without rice.

    ReplyDelete
  8. I love everything in it and so is my daughter but not my hubby & son! 2-2! You see, so difficult for me to make their meals!

    ReplyDelete
  9. My Little Space
    So, you'll need to cook a dish for you and your daughter and your hubby and son's favourite. Compromise, ha, ha.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Vietnamese Caramelised Chicken ~ 越南焦糖鸡

This is a quickie and delicious chicken dish, braised in caramelised sauce.  The ingredients are not too difficult to find and if you can't find kaffir lime leaves, you can omit them altogether.  This dish serves well with white rice and a side veggie dish.  Try it!




Vietnamese Caramelised Chicken  ~   越南焦糖鸡
Ingredients

3 deboned chicken leg cut into bite size2.1/2 Tbsp brown sugar or Palm sugar1/2 cup water1 Tbsp fish sauce1 Tbsp lime juice3 pips of garlic, chopped5 shallots, mincedSome black pepperSome shredded kaffir lime leaves (optional)Method Season the chicken with some salt and pepper.Place brown sugar and water in a wok over medium heat till bubbles appear and sugar melted.  Add in the other ingredients except the chicken and lime juice.Add the chicken pieces, skin side down, flipping over now and then, cook till chicken is tender and cooked through.Add in the lime juice and fine tune to taste.Dish out and serve with white rice.

Matcha/Green Tea Pound Cake ~ 抹茶磅蛋糕

I was so pleased when I saw the nice green colour of this pound cake after I removed it from the oven, for true to the recommendation by the lady at the shop where I usually get my ingredients, she assured me that I won't be disappointed.  Yes, it is green and not pale or brownish.  The homemade red bean paste complimented well with the green tea and the cake stayed moist and soft even after three days kept in an airtight container, refrigerated.







Matcha/Green Tea Pound Cake ~  抹茶磅蛋糕  (adapted from 'here'.)
Ingredients
150 gm plain flour1 Tbsp matcha/green tea1/4 tsp baking powder150 gm unsalted butter3 large eggs130 gm icing sugarRed bean paste for fillingGreen tea powder or Icing sugar for dustingMethod Sift baking powder with green tea powder and plain flour, set aside.Beat butter with icing sugar till creamy.Add in eggs one at a time till well incorporated.Fold in flour in 2 portions.  Mix well.Pour half batter into a lined 23 x 13 cm loaf pan and distribute the red bean p…

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.