Crispy Chye Por Egg Tofu

Crispy Chye Por Egg Tofu

4 tubes egg tofu – cut into rounds

100 g sweet chye por
3 cloves garlic –  minced

Oil for deep frying
1/2 tsp sugar

1) Heat oil in a wok and deep fry tofu till golden brown, drain and arrange on a serving plate.
2) Heat 2 tbsp of the deep fry oil in the same wok, add in garlic and chye por, saute till crispy and golden, season with a dash of pepper and sugar. Drain on kitchen paper towel.
3) Dish onto fry tofu and serve hot.


Claypot Egg Tofu

Claypot Egg Tofu.jpg

Claypot Egg Tofu 1.jpg

2 tubes Japanese Egg Tofu – cut into rings, coated with corn flour and deep fry till golden
(drain and set aside)

150 g chicken minced meat
100  g small prawns
(marinade with a bit of corn flour and salt )

2 cloves garlic – minced
1 egg – beaten lightly

5 long beans – cut into 1 inch in lengthwise
3-4 small baby corn – sliced diagionally
1/2 red capsicum – cut into cubes
1/2 can straw mushroom – halved
1/2 carrot – sliced

Sauce Ingredients
1 tbsp Hoisin Sauce
1 tbsp oyster sauce
1 tbsp Kicap Manis
11/2 tbsp light soy sauce
1 tsp Hua Tiao Jiu
1 tsp chicken powder
Salt and sugar to taste
Dash of pepper
200 ml water

1 tsp corn flour – mixed with 2 tbsp water

1 tbsp chopped spring onions

1) Heat a claypot/wok with 1 tbsp oil and 1 tsp sesame oil, saute minced garlic till aromatic, add in minced meat and prawns, stir fry for a few seconds and add in the sauce ingredients. Add in vegetables except capsicum. Stir to mix evenly and bring to a boil. Lower heat and simmer  till vegetables is tender, adjust seasoning to taste (salt, sugar, pepper).
2) Finally add in capsicum and fried tofu. After 1-2 minutes, thicken with corn flour mixture. Turn off heat once mixtures comes to a boil, stir in egg and topped with chopped spring onions.
3) Serve hot with rice.

Steamed/Fried Egg Tofu With Minced Meat and Poach Prawns

Steamed Egg Tofu 2

Steamed Egg Tofu
Steamed Egg Tofu 1

2-3 rolls Silken Egg Tofu – cut into rings
300 g cauliflowers – cut into forets (scald in boiling water with salt and oil for 1-2 minutes) – optional
10 medium/large prawns – devein and shelled (Poach in boiling water with salt and lemon for 1-2 minutes or till pinkish, transfer to icy water)

1 tbsp wolfberry
Corn flour for coating
150 g minced chicken/pork
150 g minced prawns
4 fresh water chestnut – minced

Seasoning Ingredients
1/4 tsp salt
1/2 tsp chicken powder
1 tsp corn flour
1/2 egg white
1 tbsp Huiji Waist Tonic

Sauce Ingredients
150 ml chicken stock
1 tsp Huiji Waist Tonic
1 tsp oyster sauce
Salt to taste
Dash of white pepper
1 tsp corn flour

1) Arrange half of the cut egg tofu on a heat proof dish and scoop out a hole in the centre of each piece with a teaspoon or knife.
2) Mix the minced prawns, meat, chestnuts and marinade with seasoning ingredients. Leave in the fridge for at least 4 hours. Dust the center of the egg tofu with corn flour then fill and stuff with marinated mixture. Do the same to the balance of the cut egg tofu.
3) Steam tofu over rapidly boiling water for 10 minutes, pour liquid from tofu into sauce ingredients and bring to a boil in a saucepan. Meanwhile, deep fried the half of the stuffed tofu till golden, drain and set aside.
4) Arrange all the tofu, prawns and cauliflower on a serving plate. Pour the sauce over it and topped with some wolfberries,

Fried Crispy Tofu

Fried Crispy Tofu

Fried Crispy Tofu 1.jpg

2-3 blocks soft beancurd – cut into big cubes

Seasoning Ingredients
1/2 tsp salt
1 tsp Knorr Haochi Seasoning powder
1 tbsp corn flour
1/2 egg white
1/2 tsp white pepper

1) Pat dry beancurd and marinade with seasoning powder for 20 minutes.
2) Heat enough oil in a deep saucepan till hot and deep fried marinated beancurd till crisp and golden brown. Drain on kitchen paper towel, arrange on serving plate and served with chilli sauce or tomato ketchup.

Pan Fried Tofu With Oatmeals Crumbs And Sesame Seed – Dim Sum

Pan Fried Tofu With Oatmeal Crumbs.jpg
2 pieces firm tofu  – sliced into 1 cm thick
1 egg – lightly beaten
2 tbsp salt
500 ml water
1 tbsp sesame seed
80 g Kelloggs Oatmeal – grind coarsely
1/2 tsp Szechuan Pepper – pounded coarsely

1) Soak the tofu slices in a large bowl with water and salt for 15 minutes.
Drained and pat dry on kitchen paper towel. Egg washed the tofu slices and coated with Kelloggs Oatmeal crumbs. Set aside.
2) Heat up non stick pan till hot, brush with 1 tsp butter, place the coated tofu on the heated pan and pan fry till golden brown, turn over and fry the other side to golden brown.
3) Place the pan fry tofu on a serving plate and garnish with sesame seeds and Szechuan Pepper. Serve hot.

Steamed Egg With Tofu

Steamed Egg With Tofu

Steamed Egg With Tofu 1
1 block tofu (bought from market about 300 g) or 1
1 box Silken Tofu – mashed
50-80 g prawns/meat –  chopped coarsely
4 eggs -beaten lightly
4 mushrooms – soaked till soft and chopped coarsely
4 cloves garlics – minced
1 tbsp fried shallots (optional)
Coriander leaves and sliced chilli – for garnishing

Seasoning Sauce
1/2 tsp of salt
1/2 tbsp light soy sauce
1/2 tsp sesame oil
1/2 tsp chicken granules
Dash of white/black pepper

1) Heat wok with 1 tbsp oil and saute garlics till fragrant, add in mushrooms and stir fry till aromatic, season with 1 tsp of light soy sauce. Dish out and set aside.
2) In a mixing bowl, place mashed tofu, beaten egg and prawns.  Stir to mix evenly, add 1/2 of fried mushroom  and fried shallots. Finally add in seasoning sauce and stir to combine everything together.
3) Pour mixtures to heat-proof deep dish. Bring water to boil in a wok. Place a wire rack in the wok and place the dish of tofu and egg mixtures on the rack. Covered the wok and steam over low heat for 15-20 minutes.
4) Once cook, garnishing with remaining fried mushrooms, chilli and coriander leaves.
5) Serve hot.


Foochow Tofu Soup (Gor Tau Hu)

Kuo Ta Hu (FooChow ToFu Soup).jpg

1 block soft tofu(roughly mashed)
100 g chicken/pork meat – sliced thinly & season with salt and corn flour
80 g medium prawns – shelled and deveined
1 piece medium squid – cut into rings
3 sticks crabsticks – shredded
1 piece fish cake – sliced
4 fish balls  – sliced
5 stalks cai xin – cut
1/2 carrot – sliced
Salt & pepper to taste
1 tsp sesame oil
1.2-1.5 ml chicken/ikan billis stock
3 cloves garlic – minced
31/2 tbsp sweet potato flour (mixed with 5 tbsp water)
2 eggs – beaten lightly

1) Heat oil in deep pot and saute garlic till fragrant, add chicken/ikan billis stock and bring to a boil. Add chicken meat, prawns, fish ball, fish cake, crab stick and bring to a slow boil for 5 minutes.
2) Add tofu, squid, carrot, cai xin and season with salt & pepper, simmer for 3 minutes then stir in strained sweet potato flour mixture  and stir in the beaten eggs. Finally stir in sesame oil.
3) Serve hot.

*** Add more sweet potato flour mixture as gravy for mui fen, hor fen or noodles.

Mapo Tofu With Sichuan Vegetable

Mapo Tofu With Sichuan Vegetable.jpg

2 boxes Unicurd Extra Smooth Silken Tofu (Steaming) – cut into cubes and blanched in boiling water with 1 tsp of salt, drained and set aside
2 tbsp sichuan vegetables – diced
50 g small prawns
100 g minced chicken meat (marinade with 1 tsp corn flour and salt)
4 pieces baby corn – sliced
1 tomato – diced
3 cloves garlic – minced
2 tbsp corn flour (mixed with 4 tbsp water)
1 tbsp sesame oil
Chopped spring onions and chilli for garnishing

Sauce Ingredients
11/2 tbsp chilli bean paste
1/2 tbsp black bean paste
1 tbsp Hoisin sauce
1 tbsp honey/2 small rock sugar
125 ml chicken stock
1 tbsp mushroom granule

1) Heat oil in wok and saute garlic till fragrant, add minced chicken meat, prawns and fry till opaque. Add sichuan vegetable, babyn corn and stir fry for 1 minute. Add sauce ingredients, bring to a simmer, add in tofu cube, stirring gently to coat thoroughly. Taste accordingly.
2) Thicken with cornstarch, stir in, cooking till the dish fully simmer. Drizzle in sesame oil and garnish with spring onion and chilli.

Braised Tofu With Black Fungus

Briased Tofu With Black Fungus.jpg

1 block square tofu (bought from wet market) – sliced into 4 pieces
Dash of salt
Corn flour for coating
1 egg – lightly beaten

1 small can button mushrooms – sliced
1/2 cup fresh kernels
150 g minced chicken meat – season with dash of salt and corn flour
1/2 cup black fungus – minced coarsely
1 small tomato – cut into small cubes
3 cloves garlic – minced

Sauce Ingredients
1 tbsp oyster sauce
1 tbsp vegetarian mushroom sauce
1 tbsp light soy sauce
1 tsp Knorr All-In- Seasoning powder
1/2 tsp mushroom granule
Salt and sugar to taste
80 ml water

1 stalk coriander leave  – coarsely chopped
1 stalk spring onion – coarsely chopped

1) Marinade tofu slices with salt and corn flour for 20 minutes. Dipped into beaten egg and deep fry till golden. Drain and set aside.
2) Reheat oil in a clean wok and saute garlic till fragrant, add minced meat and fry till opaque. Add in black fungus, kernels, button mushrooms, tomato and stir fry over medium high heat for 1 minute. Add water and sauce ingredients, cover and bring to a slow boils for 2 minutes.
3) Add in fried tofu slices and continue to simmer over low heat for 1 minute. Thicken with corn starch and the balance of beaten egg. Add spring onion, stirring carefully to mix with the sauce. Taste accordingly.
4) Dish out, garnish with coriander leaves and serve hot

Salted Vegetable (Kiam Chye) Tofu Soup

Salted Veg Tofu Soup.jpg

60 g salted vegetable (kiam chye) washed and cut into strips
2 tomatoes – quartered
1/2 carrot – cut into big dice
5 slices old ginger
1 box tofu – cut into big cube
4 pieces baby corns – sliced
1 stalk spring onion – chopped
1.5 litre chicken broth
Salt and pepper to taste

1) Boil chicken broth with ginger slices for 20 minutes. Add in salted vegetables and carrots and cook for 10 minutes. Add in baby corns and tomatoes , simmer for a further 5 minutes.
2) In the last minute, add in tofu and let it simmer before serving. Season with salt and pepper. Add in spring onion and serve hot.