Chill Tofu with Century Egg & Pork Floss

Ingredients:-

1 packet silken tofu

1 century egg, boiled and diced

Pork floss

1 tbsp light soya sauce

1 1/2 tsp sesame oil

3/4 tsp chilli oil (optional)

Method:-

1) Mix all sauces together and set aside.
2) Slice tofu thinly onto a serving plate.
3) Pour sauce mixture onto and around the sliced tofu.
4) Top it off with century egg and pork floss. Serve immediately.


[adapted recipe from Food & Travel Magazine May 2008 issue]

Steamed Minced Pork with Tung Choy on Tofu

Ingredients:-

1 tbsp preserved cabbage (tung choy)
200g minced pork
1 packet silken tofu
Frozen mix vegetables (optional)
1/2 tbsp cornflour, mixed with 1 tbsp water


Seasoning for minced pork:

1 tbsp light soy sauce
A pinch of salt and sugar
A dash of pepper
A few drops of sesame oil
1 tbsp cornflour


Sauce:

1 tbsp oyster sauce
1 tsp light soy sauce
1 tbsp oil
1 cup water
Salt and sugar to taste


Method:-

1) Rinse preserved cabbage well to rid of excess salt and dirt. Drain well and chop finely.
2) Combine minced pork, preserved cabbage and all seasoning ingredients. Mix well and divide into eight portions.
3) Half tofu length-wise then quarter it. Lay tofu pieces on a heat proof tray then place a portion of meat on top. Steam over high heat for 15 minutes.
4) Meanwhile, prepare combine all the sauce ingredients in a small pot. Bring to boil for 3 minutes, add mix vegetables. Add salt and sugar to taste, followed by the cornflour mixture and stir well.
5) When tofu is ready, remove from steamer and pour away any water accumulated. Pour sauce over tofu and serve immediately.


Note:-

1) Can reduce the mince pork if prefer to eat lesser meat.


[adapted recipe from Food & Travel Magazine April 2007 issue]

Egg Tofu & Prawn with Luffa Egg Gravy

Ingredients:-

1/4 cup chicken stock

250g prawns, shelled and de-veined
2 tube of egg tofu, sliced into 2 cm pieces
1 luffa, halved and sliced thinly

1 egg, beaten

Olive oil / Corn oil

A dash of pepper
Corn flour

Method:-

1) Mix corn flour and pepper. Coat tofu with flour mixture.
2) Pan or deep fry tofu until all sides are golden brown. Set aside.
3) Heat up some oil, give the prawns a quick stir and remove.
4) Add luffa and chicken stock, simmer for 10 mins. Add in the prawns then the egg and cook for further 5 mins (it should look like soft omelette in gravy).

5) Arrange tofu plate and then pour luffa and egg mixture over. Serve immediately.

[adapted recipe from Food & Travel Magazine November 2007 issue]

Minced Pork on Tofu

Ingredients:-

100g minced pork

1 packet silken tofu

1 tbsp oil

1 tbsp salted soya bean

1 tsp sugar

1 tsp Hua Tiao wine

Method:-

1) Marinate pork with salted soya beans, sugar and Hua Tiao wine.

2) Blanch silken tofu in hot wated for 30 seconds and drains.

3) Heat up oil then add minced pork and fry quickly over high heat for 1 minute.

4) Remove from fire and place minced pork on the tofu.

Note:-

1) Alternatively, you can use minced chicken instead of minced pork for this dish.

[adapted recipe from kitchen culture Food & Travel magazine]

Thousand Layered Tofu with Pork Floss

Indregients:-

1 Silken Tofu (for cold dish or miso soup)
2 tsp Miso paste
6 tsp Mirin
2 tbsp Water

Pork floss


Method:-

1) Dry tofu as much as possible with kitchen towel.
2) Cut tofu thinly, length wise.
3) Place 1 layer on a plate and sprikle pork floss generously. Repeat step till all layers are used.
4) When complete, leave it in the fridge & keep chill.
5) Dilute miso paste with water. Mix well.
6) Add in mirin.
7) Pour miso mixture over tofu just before serving.


Notes:-

1) I've cut the tofu using a sponge cake cutter.
2) Miso mixture is based on estimation. Adjust according to taste.