Skip to main content
logo
Food Advertising by

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

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.