Skip to main content
logo
Food Advertising by

Mince meat with Tofu and Sweet Beans


Cooked this dish with deep fried firm Tofu  .....  firm Tofu is dense, can be cubed and stir-fried, grilled or baked. It is supposed to be higher in protein, fat and calcium than the other forms of Tofu.


These sweet beans from the Cameron Highlands are crunchy, goes well with the soft tofu. The sweet beans are like green peas, except that they are a bit thicker in texture.




Healthy and nutritious, goes well with  rice  ........... Enjoy!



Recipe for Minced meat with Tofu and Sweet Beans

Ingredients
  • 100 gm minced pork
  • 2 Chinese mushrooms, soaked and diced
  • 120 gm sweet beans
  • 3 pieces of deep fried Tofu, cut into squares
  • 3 pips garlic, chopped
  • 1 egg
  • 1 Tsp cornflour + 1 Tbsp water
  • 2 Tsp Shaoxing wine
  • 3/4 cup water
  • 1/2 Tsp dark soya sauce
  • Oil for frying and salt to taste
Seasoning for minced pork
  • 2 Tsp oyster sauce
  • 1 Tsp salt
  • 1 Tsp sugar
  • 1 Tsp light soya sauce
  • Dash of pepper
Method
  1. Saute the chopped garlic with some oil till fragrant, toss in the diced mushrooms and minced pork.
  2. Stir fry for a while, add in some water and add in the tofu, let it simmer.
  3. Once the meat is cooked through, toss in the sweet beans.
  4. Thicken the gravy with the cornflour mixture and add salt to taste.
  5. Lightly beat up an egg and stir it in.
  6. Turn off the heat and drizzle in the Shaoxing wine.
  7. Dish out, garnish with chopped spring onions.
  8. Serve hot with rice.

Comments

  1. Oh Cheah,
    This is the type of dish that I always like to cook. Simple and healthy. Thanks for sharing.

    ReplyDelete
  2. Wah... another home cook delight! Makes me miss home.

    ReplyDelete
  3. The last picture is the winner! I love this kind of stew dish with lots of gravy...just yummy.

    ReplyDelete
  4. Hi

    Thanks a lot for those kind compliments, Foodie Friends!

    ReplyDelete
  5. Wow such beautiful and flavoursome dish! more rice please!

    ReplyDelete
  6. Looks very delicious for dinner. I'll have to cook more rice with this dish. The gravy coated tofu would taste so awesome...yum

    ReplyDelete
  7. oh this looks delish so next up gnocchi!!, (potato pasta)

    ReplyDelete
  8. This is a dish that really warms the heart.

    ReplyDelete
  9. Hi
    3 hungry tummies
    Mary
    Chow and Chatter
    Divina
    Thank you so much dear Friends!

    ReplyDelete
  10. Sounds like a nice and nutritious dinner, love it!

    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

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 

Overnight Almond Orange Muffins ~ 隔夜杏仁橘玛芬

  I stumbled upon this post on how to achieve "Tall Bakery Style Muffins'' from 'Handletheheat' blog which aroused my curiosity and I was very eager to give it a try.  The batter is chilled for a few hours or overnight and can be baked straightaway.   Thus the muffins can be baked in a jiffy and you can serve warm freshly baked muffins for breakfast.  Yes, I noticed that the muffins rose fairly high and they were fluffy and moist. Overnight Almond Orange Muffins  ~    隔夜杏仁橘玛芬 Ingredients 143 gm plain flour 30 gm caster sugar 30 gm brown sugar 1/8 tsp salt 1/2 Tbsp baking powder 1/2 cup buttermilk (add 1 tsp vinegar or lemon juice to make up 1/2 cup) 57 ml oil 1 large egg 2 tsp orange zest 1/2 tsp vanilla Almond slivers to sprinkle Method Sieve and whisk flour, sugar, salt and baking powder. In another mixing bowl, whisk egg, oil, vanilla and buttermilk. Pour the wet ingredients (2) into the dry ingredients.  Add in orange zest.  Mix till just combine and do not ov

Double Boiled Herbal Chicken Soup

Double boiling is slow cooking ........ means to put a soup pot or any covered ceramic or steel pot inside a bigger pot, immerse in boiling water, and let the soup cook at a lower temperature.  Hence the soup is cooked from heat generated from the boiling water and not from direct heat source. Double boiling lets the soup ingredients slowly release their nutrients into the soup, thus making it tasty and wholesome.  It's a long cooking process, roughly averaging 2 to 4 hours.  The tip is not to open the cover to check on the soup as it'll bring down the temperature and affect the cooking process.  The plus point is there's little evaporation and the soup will not boil over.  The only thing is to monitor that there's enough water in the bigger pot and not let it run dry.  Of course, nowadays, the slow cooker is another alternative to double boiling, saves the hassle of checking the water level.