Skip to main content
logo
Food Advertising by

Braised Beancurd ~ Tofu


Beancurd on its own is rather bland in taste but with 'add ons', it can be transformed into a delicious dish.  I cook this quite often and it does go well with a bowl of fluffy white rice.





Recipe for Braised Beancurd ~ Tofu

    Ingredients
    • 4 pieces of  fried beancurd/tofu
    • 100 gm pork fillet, diced
    • 100 gm prawns, diced
    • 1 capsicum diced
    • 2 pips of garlic, chopped
    • 1 egg, lightly beaten
    • 1.1/2 tsp cornflour + 1.1/2 Tbsp water to thicken
    • Sesame oil to drizzle 
    Seasoning for pork and prawns
    • 1/2 tsp each of seasalt, light soya sauce
    • 1/4 tsp of dark soya sauce, sugar and cornflour (for pork only)
    • Dash of pepper
     Method
    1. Season the  pork fillet and prawns with the above seasoning for about half an hour.
    2. Saute the chopped garlic with some oil in a wok, add in the pork fillet, stir fry, add in 1/2 cup water.
    3. Once cooked, add in the beancurd, followed by the prawns and capsicum.
    4. Test for taste, add in the cornflour mixture and beaten egg.  Stir to mix, test for taste, turn off heat.
    5. Drizzle on some sesame oil
    6. Dish out and serve with hot rice.
     

Comments

  1. Cheah, I love this. Copying for this week end dinner. thanks for sharing :)

    ReplyDelete
    Replies
    1. You're most welcome, Chris! Hope your family will like it!

      Delete
  2. This looks delicious and simple. Definitely a favourite item in my family.

    ReplyDelete
  3. this is my kind of comforting dish. Love it!

    ReplyDelete
  4. Oh I am drooling...so long time i haven't had this dish. Definitely want to make it when I can get the beancurd again!

    ReplyDelete
  5. It's quite a long time I have not eaten tofu. you are making me drool looking at your picture. That would be so good with rice......mmmm.

    ReplyDelete
  6. Perfect combo .. Simply love it... Lov ur space ...hapi to follow u .. Glad to follow u back

    http://subhieskitchen.blogspot.co.uk/

    ReplyDelete
  7. We stumbled over here by a different web page and thought I should check things out.
    I like what I see so now i'm following you. Look forward to finding out about your web page again.
    Also visit my web-site ... online money making opportunities

    ReplyDelete
  8. Hi Cheah, such lovely dish which I think goes very well with blanched or fried plain noodles. Will try soon. TQ.

    ReplyDelete
    Replies
    1. I've never had this with noodles ..... maybe it goes well too.

      Delete
  9. looks tasty the way you made it :-) enjoyt he craft

    ReplyDelete
  10. Cheah,
    This is a delish dish! Simple yet health and with lots of nutrient.
    May i know do you use the plain white tofu and pan fried the tofu first or you can buy ready fried tofu?
    Thanks Cheah:)

    ReplyDelete
    Replies
    1. I used the ready fried tofu. Pan frying white tofu is a tediuos task because the oil will splatter all over and it's a certain 'no, 'no' for me!

      Delete
    2. .
      Oh! It's so good your can buy fried tofu over there. We don't have that here. I guess I have to do it myself:)
      Thanks Cheah.
      mui..^^

      Delete
  11. I'm a tofu person and this is my kind of dish. Yum!

    ReplyDelete
  12. Wow Cheah!!... so delicious-looking from your lovely photos, and yet so simple to cook it. Will try this out, hopefully when I regain my strength. Just to mention that I love your new image for your blog header, simple yet lovely.

    ReplyDelete
    Replies
    1. So happy to see your comment, Jacqueline! Yes, perhaps John can try to cook this dish, so much easier than fried fish.....Glad that you like the new header. Yes, with time and plenty of rest, you'll be able to regain your strength!

      Delete
  13. thanks for sharing.

    ReplyDelete
  14. thanks for sharing.

    ReplyDelete
  15. My palate is crying...it's saying please feed me this.....

    ReplyDelete
    Replies
    1. Ha, ha.....thanks for dropping by. You can try to cook this, very simple and easy to prepare.

      Delete
  16. great points altogether, you just gained a logo new reader.
    What would you recommend about your submit that you
    just made a few days ago? Any certain?

    Here is my site - first time home buyer free money

    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

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.


Traditional Mixed Nuts Mooncake ~ 2013

Traditional Mixed Nuts Mooncake was my dad's perennial favourite.  At that time I couldn't understand why this festive traditional mooncake was most enjoyed by the older folks.  But nowadays, I too have slowly acquired the taste for this sweet, salty and nutty variety.  These cakes are best cut in  small wedges, savoured by small delicate bites and not by the mouthfuls, and they are best enjoyed with a pot of hot Chinese tea.  







Recipe for Traditional Mixed Nuts Mooncake

Ingredients (Dough)

150 gm superfine flour, sifted90 ml golden syrup38 ml vegetable oil2 ml alkaline waterEgg wash - 1 whole egg + 1 tsp water, mix well and strain. Method Mix syrup, oil and alkaline water thoroughly with a handwhisk.Sift in flour, mix well with spatula and let rest for 2 hours or more, till it doesn't stick to the hands.Knead lightly on a floured surface.Weigh out 55 gm of dough, roll into balls and set aside.
Ingredients (Filling)
30 gm walnuts, toasted and chopped30 gm almonds, toasted and c…

Milo Chiffon Cake ~ 美禄戚风蛋糕

Milo, a popular beverage of chocolate and malt powder is the key ingredient in this Milo Chiffon Cake.   This light and moist chiffon is enhanced with an addition of Nutella and can be served at any time of the day.  If you like more Milo, accompany it with a hot drink of this beverage.




Milo Chiffon Cake ~   美禄戚风蛋糕  (adapted from 'here' )
Ingredients
(A)  5 large egg yolks
       15 gm caster sugar
       45 gm vegetable oil
       100 ml milo (3 tsp milo powder + hot water to make 100 ml)
       1 heapful Tbsp Nutella - about 30 gm
       100 gm plain flour, sifted
       1 tsp vanilla

(B)
       5 large egg whites
       45 gm caster sugar )   Mix together
       1 Tbsp cornflour     )

Method
Combine hot milo and nutella, mix well, set aside to cool.Combine sugar with cornflour, mix till well combined.Beat egg yolks with sugar, gradually add in oil, milo mixture and vanilla.  Mix till well combined.Sift flour into the egg yolk mixture and mix well.In a clean bowl, beat egg whites…