Skip to main content

Steamed Tofu ~ Beancurd




'Steamed Tofu' ~ Beancurd is always a hot favourite with my family whenever we eat out ...... nutritious and for easy digestion especially with oldies around.  For more information on  'Tofu'  read here.




Easy, just mix in some mince meat fish paste, and gently spread on top of the silken tofu, and into the steamer it goes.....







This soft, silky tofu is great with a bowl of piping hot white rice .............. delicious!


Ingredients
  • 1 box soft, silky tofu 340 gm
  • 60 gm  minced pork/chicken
  • 60 gm fish paste
  • 1 tsp each of - cornflour, salt, light soya sauce, oyster sauce and sesame oil
  • 1/2  tsp sugar
  • 2 tsp Shaoxing wine
  • Pepper
  • 1 red chilly - chopped
  • Spring onions - chopped
Preparation
  1. Season the minced pork and fish paste with the cornflour, salt, light soya sauce, oyster sauce, sugar, pepper and sesame oil.  Add in the chopped chilly and mix well.  Set aside for a while.
  2. Remove the tofu from the box and gently rinse it over running water, pat dry, place it on a heat-proof plate.
  3. Carefully rub in some salt and pepper onto the tofu.
  4. Gently, spread the sesasoned pork and fish mixture onto the tofu.
  5. Steam over rapidly boiling water for about 10 mins.
  6. Turn off heat and drizzle in the Shaoxing wine and some light soya sauce.
  7. Garnish with the chopped spring onions.
  8. Serve hot with rice.

Comments

  1. Nice and simple. I should make this when I am home alone :)

    ReplyDelete
  2. Your tofu looks so delicious! My family loves tofu too! I think I must cook tofu tomorrow... Thanks!

    ReplyDelete
  3. Oh just loving the steamed tofu dish just like this one here. I can actually having this without rice. Frankly, I only take! white rice once a day! hehe... Hope you're having a wonderful weekend!
    Regards, Kristy
    p/s you went to bed at 2am this morning huh!

    ReplyDelete
  4. tofu tofu....my favourite ! thanks for sharing this simple and delicious tofu dish :)

    ReplyDelete
  5. This dish is one of our favourite

    ReplyDelete
  6. a simple and comfort tofu dish, this is also a dish that I cook quite often.

    ReplyDelete
  7. I'm usually not a huge fan of tofu but looks so good with the meat!

    ReplyDelete
  8. Hi dear friends
    Thanks so much for your kind words of encouragement!

    ReplyDelete
  9. when do I use the oyster sauce?

    ReplyDelete
    Replies
    1. The oyster sauce is to mix with the paste as part of the marinade. Thanks for highlighting.... have amended the post.

      Delete

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

Eel soup

This is an ABC soup with a difference.  Yes, there's fish in this soup ..... added a block of eel in it.  Curiosity was what prompted me to cook this soup.  I asked the fishmonger what is the best way to prepare this fish and he said that this eel makes a very tasty soup and I can't agree  more! Sweet and tasty soup with no fishy smell at all! Recipe for Eel Soup Ingredients 350 gm eel 2 carrots, cut into cubes 2 tomatoes,cut into wedges 3 onions, cut into wedges 2.5 lt of water 20  white peppercorns, crushed Seasalt to taste Method Clean up the fish, set aside. Put the water into a pot, bring to a boil and add in the carrots, tomatoes, onions and peppercorns. Simmer for a while and add in the eel. Cover, lower the heat to medium low and let the soup simmer for about 1.1/2 hours. Add salt to taste. Ladle and serve immediately. I'm sharing this recipe with  Recipe Box # 30  hosted by Bizzy Bakes

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and