COLD SOFT TOFU

Tofu my family favourite.Saw the recipe on the food blog,knew that is nice.My mom use to cook cold soft tofu for the family using chilli ,garlic and dark soy sauce only.I twist the recipes,soaked in hot water for 2 min,drain off the water. I used fresh soft tofu sold in the market.

COLD SOFT TOFU
source; china sichuan food.

Ingredients;
1 big pcs soft tofu
1 stalk spring onion,chop
some corriander leaves for garnish
some toasted sesame seed

Seasoning;
1 tbsp light soy sauce
1 tbsp sesame oil
1 tsp black vinegar
3 chilli padi,chop
2 garlic,minced
1 tsp ginger minced
1 stalk spring onion finely chop
2-3 corriander stem finely chop.
Method;
First cut tofu to smaller pcs,soaked in hot water for 2 min,drain off the water,put on a plate.mix all the seasoning in a small bowl,use spoon to stir well mix .pour on to the tofu and sprinkle corriander leves,chop spring onion and toasted sesame seed.serve.

SIMPLE STEAMED TOFU

It is simple,tasty and healthly dish which my mum use to cook for the family.using soft tofu , best quality soy sauce,I use lot of minced garlic,scallion and some chilli padi. Easy and simple to cook.

SIMPLE STEAMED TOFU

Ingredients;
2 block soft silken tofu
1 whole garlic,peel off skin,minced
1 stalk scallion,dice finely
some bird eyes chilli
4 big tbsp soy sauce
3 tbsp cooking oil

method;
heat wok with oil,when the oil is slightly hot,add in the minced garlic stir fry for a few minutes and with the oil,dish out in a bowl.In a shallow plate,place the soft tofu onto the plate,use knife to slice into pieces,drizzle the soy sauce all over the soft tofu,add the fried garlic on top,sprinkle the diced scallion and diced chilli and put to steam for 5 minutes.serve hot or cold.

DEEP FRIED BEANCURD / TOFU

This recipes is easy to prepare and bound to be popular ,using tofu to deep fried and dipping into the
dipping sauce. I use the medium soft tofu.

DEEP FRIED BEANCURD / TOFU

Ingredients;
4 pcs tau kwa (medium soft )
2 cup cooking  oil,for deep fry

Dipping sauce;
2 small shallot
3 cloves garlic
4 red chillies padi
 3 tbsp drinking water
2-3 tsp lime juice
1/4 cup kicap manis

method;
wipe dry the tau kwa with paper towel and cut into 6 pieces.heat a wok  with oil.put in the tau kwa to deep fried until golden brown and firm.remove and drain.tranfer to a plate.for the sauce,shallot,garlic chilli padi to pound in mortar and pestle coarsely and add in the water,lime juice and kicap manis.serve with dipping sauce.

TAUHU GORENG /DEEP FRIED TOFU

Tauhu goreng  is a favourite dish that my family loved it.Is a healthly dish ,the dipping sauce is the main ingredients ,nice delicious ,sweet,sour, salty and hot.

TAUHU GORENG

Ingredients;
6 pieces soft tau kwa,deep fried cut into 6
200g bean sprout ,blanced in hot water for a second
1 medium size cucumber,sliced thinly

Ingredients to be pound/blend
15-20 bird eyes chilli/small chilli padi
3 clove garlic

Sauce ingredients;
40g tamaring paste mix with water to get 1 1/2 cup water thick asam juice
3/4 cup kicap manis /sweet soy sauce (malay)
2 cup toasted ground nut
1/2 cup brown sugar
salt to taste

Method;
In a bowl,put in toasted groundnut,blended chilli paste ,add in asam juice,mix well.
lastly add in sugar and salt to taste ,mix well with spoon ,add in the kicap manis.adjust the taste to your liking,

CRISP SILKEN TOFU

Tofu is every chinese family loves to cook,there are many variety way to cook the  tofu,soft,medium
and the firm tofu to choose. In this recipes ,I choose the tau kwa medium soft ones.I got the recipes from sbs food blog, I change the way of cooking in my own step.

CRISP SlIKEN TOFU

Ingredients;
6 pieces of tau kwa ( use medium soft ones)
2 stalk lemongrass,use the white part,chop finely
4-5 chilli padi,finely chop
2 tbsp diced garlic
1tsp salt
1 tsp sugar
1/2 tsp black ground pepper
2- tbsp vegetables
3 sprig coriander leaves for garnishing
 Coating;
2 tbsp of flour mix with some water into batter.(not too thin or too thick)

Method;
1.put the tau kwa or tofu in a flat plate ,add another flat plate on top of the tofu and add a big bowl of water on top of the plate for an hour to drain out the water from tofu.
2.in a bowl add all lemongrass, chilli,garlic,salt,sugar,black pepper corn and mix all the ingerdients to combine well mixed.Heat a wok,add a few tbsp of vegetables oil,when the oil is slightly hot,add all
the ingredients to stir well till fragrant and adjust the sugar and salt to your taste.Put aside.
3.Rub some salt on a pieces of tofu before cutting.use the knife to cut diagonal,but not too deep cut,or else it will break to pieces.stuff the tofu with some fried ingredients inside the cut tofu,be careful with the stuffing the ingredients in between the cut tofu.After finished stuffing the tofu.put aside.
4.In another bowl add 2 tbsp of flour with some water to make into a paste,not too thick or too thin batter.take a pieces of the stuffed tofu,dip the top and coat with the flour batter,so when you deep fry the filling won't came off.Heat a large wok with oil,when hot use medium high heat to deep fry the tofu until brown and crisp.garnish with coriander leaves,

CRISP TOFU COOK IN TOMATO PEPPERSAUCE

This simple tofu dish ,have the taste of sweet and sour sauce and is tasty and delicoius sauce,I use lot of coriander leaves.The recipes is from SBS food vietnamese food. Lot of nice and simple recipes.

CRISP TOFU COOK IN TOMATO PEPPER SAUCE

Ingredients;

200ml vegetable oil

500g silken tofu,drained and cut into 3 cm (any tofu you like)

1 tbsp minced garlic

1 tbsp minced garlic

4 big rip tomatoes,roughly chop

1/2 tsp salt

2 tsp sugar

2 tbsp fish sauce

3 tbsp spring onion cut into 5 cm

1 tsp freshly ground black pepper

3 stalk coriander leaves to garnish

Mehtod;

1.pour the oil into the wok,when hot add the tofu to cook it in two batches and deep fry till crisp.remove the tofu with a slotted spoon onto a paper towel to drain.

2.leave a tbsp of oil in wok,add the tomatoes,salt ,sugar,fish sauce,stir and allow the tomatoes to break down.

3.add 100 ml water to the wok,bring to a boilthen reduce to a low simmer for 10 minutes,ad the crisp tofu,spring onion,black pepper,folding it altogether and simmer for no longer than 1 minutes as you

want the crisp texture of the tofu.garnish with coriander.

DEEP FRIED BEANCURD

Deep fried beancurd is a easy and simple dish.You can use self raising flour,no need to add baking powder and cornstarch flour.for dipping sauce,use sweet and sour sauce.

DEEP FRIED BEANCURD

Ingredients;
4 pieces soft and firm beancurd (tau kwa)

batter ingredients;
1 up plain flour
3 tbsp cornflour
1 1/2 tsp baking powder
1/2 cup + 1 tbsp water
2 tbsp cooking oil

dipping sauce;
sweet soy sauce

methoid;
1.sieve flour,cornstarch and baking powder. Add water,stir well.cover with wet cloth for 20 minutes,stir in hot oil,stir to form batter consistency.
2.Rinse beancurd.soak for 10 mniutes in 1 tsp salt and 1 cup boiled water.drain and wipe dry.each cut into 5 small pieces.
3.dip each pieces of beancurd in batter onsistency.Deep fry until golden brown.drain well and dish up.serve hot with dipping sauce.

STUFFED TOFU PUFF

Hubby and I went to one day tour to raub,bentong on sunday morning.Took 6 hour to reached bentong morning market, have a look at the market, lot of stalls,I bought some local kuih and some cut local fruit to eat. Around 11.00 the journey took us to raub resort to have our lunch, a big buffet,offer lot of diferrent kind of dish,dessert, and dim sum for us to choose..after lunch ,we are free to takea walk around the resort.then we proceed our journey to raub,pahang to visti the ground nut factory,everyone bought some packet ground nut,on the way to bukit koman to a village,we stop at the roadside shop to let us try the local kuih,we continue our way to the village,the bus can;t goes in,it a narrow road,the bus park outside the raub australian gold mining.every one have to walk a short distance to a house that sold this homemake tofu puff is a famous one,for one kg of this tofu puff is RM  $ 18.00.I regretted, I bought only half a kg.The tofu puff is big and flashly.It very nice to eat on its own.every one in the bus bought a few kg,in no time all the tofu puff is sold out.We continue our journey  and stop at the chinese temple,nice surronding for an hour,and head off to bukit tinggi to have a dinner at the restaurant.we are served with a basin of of dishes that pile layer by layer of different seafood and the bottom is white chinese cabbage and served with a bowl of rice and chinese tea.The whole day the tour is filling our stomach full.It worth it ,per person is just around RM 129 each included lunch and dinner.back home quite late round 11.00 pm.

STUFFED TOFU PUFF

Ingredients;
1/2 kg tofu puff
1 medium size cucumber
1/2 red carrot
a handful of beans sprouts
some toasted sesame seed

Method;
peel the cucumber and carrot into a thinly strips.tailed off the beansprouts root.All put into a bowl,pour the thai chilli sauce (sold in a bottle,sweet and sourish with the syrup water) and add in the sesame seed to mix well.Put the tofu puff in a tray to bake for a few minutes till crispy,use a knife to slit open the baked tofu puff and stuff the all ready make vegetabels salad and ready to serve.

CORAL BEAN CURD

Tofu is rich in soy lecithin which is beneficial to human body.My husband bought a packet of century egg.I took one to make this dishes.

CORAL BEAN CURD

Ingredients;
200g (about 3 piees) bean curd (medium firmed tofu)
100g prawn meat
2 pieces salted egg yolk
2 pieces egg yolk
1 pieces century egg (pee tan)
2 tbsp cornflour
1 1/2 chopped spring onion

seasoning;
1/4 tsp salt
1/2 tsp sugar
1/4 tsp pepper

Batter (mixed)
60g flour
1/2 tsp baking powder
1/4 tsp salt
100g water
1 tbsp oil

Chilli sauce ( combined)
1 tbsp tomato sauce
2 tbsp sweet chilli sauce
1/2 tbsp lime juice
1 clove garlic chopped
1/2 tsp light soy sauce
2 tsp sugar
1 tbsp fried sesame seeds

Method;
1.mash bean curd and drain out the water.Rub prawn meat with some salt,then finely chop.Steam salted egg yolk and century egg for 10 minutes and finely chopped.
2.mix bean curd and egg white,add in prawn paste,salted egg yolk centuryegg,chopped spring onion and seasoning.lastly stir in corn flour.place the mixture into a square pan and level it.
3.Fill the wok with some water and bring to a boil over high heat.Place in bean curd ans switch to low heat,steam over medium heat for 8 minutes.
4.Remove and set to cool.keep it into refrigerator till it is firmed
5.Cut the bean curd into pieces.coat evenly with batter and deep fry into hot oil till golden brown.serve with chilli sauce.

SWEET AND SOUR EGG BEAN CURD

The japanese bean curd is also called egg bean curd. The texture  is smooth and have the egg fragrance.I used two tube to make this dishes. Cut in the middle of the tube and squeeze out.

SWEET AND SOUR EGG BEAN CURD

Ingredients;
1/2 pieces of cucumber
1/2 big onion
2 japanese bean curd
a dash fried sesame seed
some cornstarch for coating

Sauce;
4 tbsp thailand chilli sauce (sweet and sour taste ,the watery type)
1 tsp garlic
1/4 tsp salt

Method;
1.Rinse cucumber and onion respectively.peel the skin and cut into shreds.Mince garlic.
2.Slice the japanese bean curd into 2 inch,coat evenly with starch and set aside.
3.bring a pot  of oil to boil,coat the egg bean curd evenly with starch once again. Place it into boiling oil,and deep fry till golden brown.In wok,1 tbsp oil,fry the mince garlic till fragrant.
4.place the deep fried egg bean curd on a serving plate,top with the shredded vegetables ,fried minced garlic.onto it,and por in chilli sauce.Sprinkle with some sesame seeds .

STUFFED TAU KWA PUFF

Well,my youngest son can't make it to stpm cos his malay subject got a D,short of just one credit.
undecided which part of the road to take.He himself can't make the decision and he won't put any effort in his studies.At first his dad thought of to apply again with the education department for this intake stpm.As a parent ,both of us in the crossroad,undecided.The problem lies with my son.If he got a place to take stpm,can't he make it and Will he put extra effort to make it success.No answer.Left a few day  for us to make a decision.Today was his birthday

STUFFED TAU KWA PUFF

Ingredients;
10 pcs deep fry tau kwa
1 cup cucumber 9skin,sliced and cut thinly)
1 cup brean sprout ( blanch in hot water)
1 cup kangkong/water spinach wash and sectioned into 1 inch ( blanch in hot water)

SAUCE A;
6 red chillies
3 chilli padi
1 tsp toasted belacan/shrimp paste poun finely
3 tbsp tamarind paste mixed in 1/2 cup water,squeeze the juice
4 tbsp shrimp paste(hei kor) Black sticky paste
4 tbsp palm sugar/sugar

Sauce B
200  toasted peanut,skin remove,pounded coarsely

Method.
Sauce A; mix A until well combined ,add 2/3 of the pounded peanut,mix to form a thick paste.

To serve;
cut each taukwa in two to make 2 rectangular.with a small knife cut into the centre of each taukwa.
in a big bowl ,put each of every vegetables,slowly spoon some sauce to mix and stir well mix.
 ( adjust by adding the sauce depending how much your portion of vegetables).Stuff the mix sauce vegetables and eaten right away.

STIR FRY BEANCURD WITH SHREDDED PORK

Yesterday hubby not working plus my daughter is back home for public holiday,together we went to endau to visit my youngest son who serve PLKN. It opening day for family visit.He request a large pizza with extra cheese,plus some cloth hanger,soap.Start journey at 11.00am we reached the camp at around 2.30pm.the road to endau quite winding.The camp site look out was south china sea,open seaside,nice scenery and it was nice weather,windy and cooling.We register our name,my son came to greet us,he took us behind his camp site,looking over the south china sea under a tree we have pinic together chatting ,how his stay at the Kem PLKN Teluk Sari,Endau.

STIR FRY BEANCURD WITH SHREDDED PORK

Ingredients;
2 pieces hard beancurd
200 pork belly
20g shredded carrot
1 red chilli ( shredded )
1 tsp chopped garlic
1 tbsp shaoxing wine
2 tbsp wine

Seasoning;
1/2 tbsp oyster sauce
1/2 tbsp light soy sauce
1/2 tsp pepper
1/2 tsp sesame oil
1 tsp sugar

Method;
1.cut the hard beancurd and pork belly into strips,parboil in the hot oil separetely till fragrant,remove and keep aside.
2.heat up 1 tbsp oil,saute chopped garlic until fragrant.Addin hardbeancurd,pork belly and the remaining ingredients toss well.add water and seasoning,stir fry briskly over high heat until well combined.
3.Lastly ,splash in shaoxing wine,stir well.Dish up ,serve hot.

STEAMED TOFU

Tofu is made from soybeans and has an exceptionally high nutrition level. It contain no cholesterol and has very low fats content. it is packed full of protein,carbohydrates,polyunsaturated fatty acids,variuos minerals and vitamins,nutrients that are easily absorbed by the human bodies.

STEAMED TOFU
Ingredients ;
1 box silken  tofu ,some dried bean sheets
1 bundle enoki mushrooms
1 clove shallot sliced
1 stalk spring onion ( chopped)
Seasonings;
1 tbsp oyster sauce
1 tsp light soy sauce
a little sesame oil

method
1. Blanch tofu.Soak mushrooms till softened and dice.Cut dried bean sheets into small pieces and deep fry briefly in hot oil.Rinse enoki mushrooms,remove the roots and blanch.
2.Heat 1 tsp of oil and fry shallots till fragrant.Remove.
3.Mix in oyster sauce and light soy sauce and add 1/2 tbsp of water.Bring to a boil then turn off the heat and leave to cool.
4.Place tofu in a plate and cut into cubes.Place enoki mushrooms,dried bean curd sheets and mushroom on the tofu,drizzle oyster sauce mixture on top.
5.Bring water in a steamer to a boil and steam tofu for 8 minutes.
6.To serve,open up the lotus leaf,scatter chopped spring onion and add sesame oil.