Skip to main content

Garlicky shrimp steamed tofu ~ 蒜蓉蝦米蒸豆腐

Other than fried egg or omelette, this is my to go recipe when I'm pressed for time to prepare dinner.  With only a few simple ingredients at hand, one can whip up this healthy tofu dish topped with savoury and fragrant dried shrimps and crispy garlic.  A highly recommended dish for busy on-the- go mothers!



Garlicky shrimp steamed tofu ~  蒜蓉蝦米蒸豆腐
Ingredients
1 packet silky tofu
3 tsp dried shrimps
4 pips garlic, chopped
Dark and light soya sauce to taste
sesame oil
chopped chilli to garnish

Method
Saute the chopped garlic with some oil
Add in the dried shrimps and stir-fry till fragrant
Add in the dark and light soya sauce, dish out
Place the tofu onto a heatproof plate
Steam over medium heat for 5 mins.
Remove excess water from the plate
Pour the garlic dried shrimp mixture on top of the tofu
Drizzle on some sesame oil
Garnish with choppoed chillies
Serve



Labels:

Comments

  1. Angie's RecipesMay 22, 2018 at 1:28 PM

    This comment has been removed by a blog administrator.

    ReplyDelete
  2. Medeja- CranberryJamMay 24, 2018 at 3:23 PM

    This comment has been removed by a blog administrator.

    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

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Pumpkin Carrot Cake

I have never tried baking cakes with raw pumpkin and was glad when Amy Beh shared a recipe for Pumpkin Carrot Cake.  The moist cake tasted good, the sweet pumpkin blended well with the slightly sourish cranberries.  I have reduced the sugar somewhat and tweaked the method too.  I'll be baking this again for the Chinese New Year.  This cake was an instant hit with my family ....... Try it!
25 comments
Read on for the Recipe

Pineapple Tarts ~ CNY 2013

Chinese New Year is not too far away and a quick look at the supermarkets and bakeries revealed that the prices of the festive goodies have gone up again.  Prices of  food stuff have gone up drastically and look like they are here to stay.  It's much more economical  to DIY when you know how to do so....... These Pineapple 'Closed' Tarts are a bit different from the  Nastar   I posted previously.  Shaping the tarts this way is less time consuming and moreover they taste just as good! Recipe for Pineapple Tarts ~ CNY 2013 Ingredients  125 gm butter/margarine 25 gm icing sugar 1 egg yolk 190 gm plain flour 1 Tbsp cornflour 1/8  tsp salt 1/4  tsp vanilla 370 gm pineapple paste 1 egg yolk + 1  tsp water = egg glaze Method Sift the plain flour with salt, mix in the cornflour, set aside. Cream the butter with icing sugar till light, add in the egg yolk, vanilla.  Mix well. Add in the fl...
38 comments
Read more