Browsing Category: "Tofu"

Japanese Tofu with Braised Mushrooms and Wood-Ear Fungus

Chinese, Dinner, Pork, Tofu, Vegetable December 1st, 2006

Japanese Tofu with Braised Mushrooms and Wood-Ear Fungus

I like eating beancurd / tofu very much and this is one of the dishes I usually choose when I have economy rice at the food stalls. Tofu comes in many forms – firm, soft, with egg, etc. Japanese tofu is usually very smooth in texture and rather soft to the touch. One of the most common Japanese tofu available is the ones sold in tubes.

Japanese Tofu

These tofus usually has eggs as one of the ingredients and it is slightly salty to taste rather than neutral. Bearing in mind that it is already “tasty” on its own, the gravy should not be overpowering in taste. Otherwise, you would have missed out on the tofu’s original taste.

Pre-fried Japanese Tofu lined on the plate before the gravy is poured over it

In this recipe, I have cooked a gravy based on finely cut mushrooms (dried chinese mushrooms or shiitake mushrooms to be exact) and wood-ear fungus. I also throw in some julienned carrots for a contrast in colour as well as to provide natural sweetness to the gravy. The crunchiness of the wood-ear fungus and the smooth smoky taste of the mushrooms provide an interesting biting experience. I ran out of spring onions when I was cooking this dish but you may wish to throw in some for added colour as well.

This is my recipe for Japanese Tofu with Braised Mushrooms and Wood-Ear Fungus

Ingredients

  • 2 tubes of Japanese Tofu (slice across the tube in the middle using a very sharp knife, gently push the tofu out onto a plate. Cut the tofu into 1.5 – 2 cm thickness)
  • 2 – 3 pieces wood-ear fungus (pre-soak in water to soften it and thereafter, cut into thin strips)
  • 4 – 5 pieces dried chinese mushrooms or shiitake mushrooms (pre-soaked and thereafter cut into thin strips)
  • 50 grammes of carrot (julienned)
  • 50 – 100 grammes minced meat (pork or chicken) – optional
  • 3 cloves garlic (chopped)
  • Oil for deep frying
  • 1 cup water / stock
  • Corn starch (prepared using 2 tablespoons corn flour mixed with 4 tablespoons water)

Marinade (for minced meat)

  • 2 teaspoons light soya sauce
  • a couple of dashes of white pepper powder
  • 1 teaspoon of corn flour

Seasoning

  • 1 tablespoon oyster sauce
  • Salt to taste
  • 2 teaspoons chinese cooking wine

Method

Marinade the minced meat for 30 minutes.

Deep fry the tofu on high heat till golden brown. (Tip: Place cut tofu on plate and dust / sprinkle 3 teaspoons of corn flour to lightly coat the tofu before frying. The tofu will turn out crispy on outside). Remove and line on plate.

Use 1 1/2 tablespoons of the oil previously used for deep-frying and heat it up in a wok. Fry the garlic with minced meat till minced meat is cooked. If no minced meat is used, fry the garlic with wood-ear fungus and mushrooms on medium heat till garlic browns. Add carrots and stir-well. Add oyster sauce, water and close lid to bring to boil. Once boiled, reduce to medium low heat to simmer for 5 minutes and add salt to taste. (The longer your simmer, the better tasting the gravy will be). Add cornstarch gradually to thicken gravy to your desire.

Pour gravy over the pre-fried tofu and serve hot with rice.

Stewed Chicken in Dark Soya Sauce

Chicken, Dinner, Tofu November 3rd, 2006


Clockwise from top : Stewed Chicken in Dark Soya Sauce,
the gravy and Stewed Beancurd in Dark Soya Sauce

This recipe is EASY. You should try it, if you have not. It is different from Tau Yu Bak (Stewed Pork in dark soya sauce) in taste but can be similar to Stewed Duck in Dark Soya Sauce save for some difference in spices used.

I used to cook this dish quite often during my university days in England and my British housemates loved it when eaten with steaming hot rice! If you make an extra effort and fry the rice ala Egg Fried Rice, you will have a truly satisfying meal. The beancurd is a complimentary item which I add to the dish. You can also add hard boiled eggs (shell removed, of course) into the dish during the simmering stage.

This is my recipe for Stewed Chicken in Dark Soya Sauce

Ingredients

  • 2 chicken legs (whole)
  • 3 tablespoons sugar
  • 2 whole bulbs garlic (remove skin)
  • Approximately 15 – 20 white peppercorns
  • Warm water
  • 1 piece star-anise (optional)
  • 2 pieces hard-type beancurd (optional)
  • 2 large hard-boiled eggs (optional)

Seasoning

  • 2 to 3 tablespoons dark soya sauce
  • 1/2 teaspoon of salt

Method

Add sugar into a wok / saucepan which has been heated up. Let the sugar caramelise (turn liquid and brown).

Once sugar fully caramelised, add chicken legs and let it “sear” for 1 minute on each side. Add water to cover the chicken by 1 to 2 cm. Add the rest of the ingredients and seasoning. Once water begins to boil, reduce to medium low heat, cover lid and let it simmer for 30 minutes to an hour.

To serve, separate gravy from the rest of the ingredients. Chop the chicken to desired size, cut beancurd into quarters and half the eggs.

Kiam Chye Tofu Soup

Pork, Soup, Tofu, Vegetable October 18th, 2006

Kiam Chye Tau Foo Soup

Further to my last post on Long Beans Rice, I did mention there that it tastes great with soup. I am referring to Kiam Chye Tau Foo Soup which is basically Salted Mustard Leaves and Beancurd Soup in Hokkien dialect. Somehow or rather, the salty, sour and sweet nature of this soup complements the Long Beans Rice well.

Remember the water used to boil the belly pork in the Long Beans Rice recipe? The stock is used for this soup and in fact, you can retain a couple of slices of the pork to enhance the flavour of this soup. Nothing goes to waste! See the Long Beans Rice recipe for the preparation of the stock.

This is my recipe for Kiam Chye Tau Foo Soup.

Ingredients

  • 5 to 10 pieces of salted mustard leaves (kiam chye)
  • 2 large tomatoes (quartered)
  • 1 piece beancurd (soft type, approximately 6 inches x 2 inches x 2 inches – LxWxD, cut into 8 pieces)
  • 2 bowls of stock (prepared using 2 1/2 bowls of water used to boil belly pork)

Method

Bring stock to boil and add tomatoes and salted mustard leaves. Simmer for 1 hour or more.

3 minutes before intended serving, bring back to boil and add beancurd.

Serve steaming hot.

Tofu with Minced Pork

Pork, Tofu September 20th, 2006

I like beancurd (aka. Tofu). It is so versatile and many recipes can be created out of it. You can fry it, steam it, boil it, mash it with ingredients etc. And the best thing is, it is relatively cheap and highly nutritious.

There are many types of tofu. Some are hard in texture and some soft. Just click on the Tofu link on the right hand side of this site for other tofu recipes. In this recipe, however, I use the soft type of tofu which is measures approximately 6cm x 6cm x 2cm (W x D x H) and more ingredients are used.

This is my recipe for Beancurd with Minced Pork. Though it suggests minced pork, I have added other ingredients to give it some colour. Feel free to experiment!

Ingredients

  • 3 pieces soft beancurd. Alternatively, you can use Japanese Beancurd.
  • 100 grammes minced pork (season with 1 tsp soya sauce and a dash of white pepper)
  • Carrot (cut to strips. Amount up to your liking)
  • Chinese dried mushroom (pre-soaked and cut to strips) or other button mushrooms. In fact, any type of mushroom will do or you can omit it altogether.
  • Spring onions (cut to 2 inch lengths)
  • 2 bulbs garlic (chopped)
  • 2 bulbs shallots (sliced thinly)
  • 2 tablespoons of cooking oil (preferably palm oil)
  • 1 cup warm water
  • 1/2 cup corn starch (add 1/2 cup water to 3 teaspoons of corn flour)

Seasoning

  • 1 – 2 tablespoons oyster sauce
  • White pepper powder (to taste)
  • 1 teaspoon light soya sauce
  • 1 tablespoon chinese cooking wine

Method

Fry shallots in cooking oil till brown. Remove shallots. Heat up the remaining oil and fry the garlic till beginning to brown. Add minced meat and stir fry for about 30 seconds.

Add carrots and mushrooms and continue stir frying for a minute. Add seasoning (minus the chinese cooking wine). Add water till it completely covers the ingredients and let it boil.

Once the water boils, place beancurd gently on top of the sauce / meat and cover the lid (in a way, you are steaming the beancurd whilst cooking the rest of the ingredients / gravy) for 2 to 3 minutes. Ensure that the gravy does not dry out.

Open lid, remove beancurd gently and place on a plate. Add chinese cooking wine to the meat sauce and stir to mix well. Add corn flour to the meat sauce to to thicken sauce to your liking. Add spring onions, give it a good stir and pour the meat sauce over the beancurd. Sprinkle fried shallots over the dish.

Serve hot with rice.

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