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hot steamed tofu with minced meat

Posted on July 10th, 2006

Okay, to all your tofu lovers out there, here’s another colorful and tasty recipe (a personal favorite of mine) you’ll definitely want to put on your dinner table tonight.

2 pieces soft tofu (slabs of about 2″ square)
minced meat
thinly sliced black mushroom
thinly sliced carrots
thinkly sliced red chillies
chopped green (spring) onions
Sichuan or oyster sauce
tomato sauce
salt and pepper to taste
cooking oil

Method

1. Steam tofu in a steamer or simply a plate placed over a wok.

2. Heat oil in wok. Add in all chopped ingredients and stir fry for two minutes.

3. Season to taste, and thicken gravy with tomato sauce.

4. Drain off any water from the steamed tofu.

5. Pour gravy over steamed tofu and eat it piping hot.

The thing about tofu is its versatility. You can pretty much use any kind of tofu you happen to have, and it tastes just as good. And you can adjust the quantities of the ingredients to suit the number of people you’re cooking for.

I’ve used Japanese tofu which comes in a roll. You simply cut it crosswise into little round pieces of about a half inch thick, lay them out in a single layer when steaming.

Confession: I don’t have a photo of this and I can’t find one to ‘borrow’ either, so you’ll just have to use your imagination on this one. But trust me, this is as slurpiliciously yummy as it gets – yeah, it’s okay, go ahead and slurp it when no one’s looking ;).

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black pepper tofu salad

Posted on July 2nd, 2006

tofu OMG, it sure has been ages since I last posted. You guys must’ve given me up for lost. I’ve been so busy I just haven’t felt like I could sit and make everything come together into anything intelligible, you know.

But hey, the important thing is I’m back… with nothing less than a tofu recipe for my pal, Barbara, who’s been so patiently waiting for this. It’s summer for many of you - perfect timing for tofu, which according to us Asians, has a cooling effect on the body.

We eat tofu here all year round because it’s summer here all year round :lol: and it helps to keep the heat-related bugs like fevers and sniffles away. Oh, did I also mention tofu’s just the thing if you want that smooth silky complexion you see on those magazine models. (Oh, here’s a hint, if you don’t like tofu but still want that complexion, just photo-edit your photo to achieve that same effect, easy :lol:)

Okay, I know you’re getting hungry just thinking about the tofu, so here’s my menu suggestion for your next meal. Simple and very healthy. Enjoy!

4 cakes of firm white tofu
2 zucchinis
1 onion, thinly sliced
2 teaspoons oil
Black pepper
Dash of salt

Dressing:
2 cloves garlic, chopped finely
1 red chilli, seeded and chopped finely (optional)
2 tbsp lemon juice
Olive oil
Sugar and salt to taste

Method

1. Cut tofu into slices about half an inch thick. Dab dry excess moisture with paper towels and sprinkle lightly with salt and black pepper.

2. Heat 2 tsp oil in a non-stick frying pan over medium heat and arrange tofu slices in a single layer to sear lightly on both sides. Remove onto a plate. Set aside to cool.

3. Cut zucchinis into very thin slices lengthwise – to create a ribbon-like effect. Cut onion into half and slice thinly into semi-circles.

4. Place the cooled tofu, zucchini and onion in a mixing bowl.

5. Combine the dressing ingredients in a small bowl and pour over the salad ingredients in the mixing bowl.

6. Toss gently before serving.

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