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Thursday, February 18, 2016


Here is a new way of preserving soft tofu for cooking later that I learned. If you happen to buy tofu [soft beancurd] and not cooking it immediately or afraid that it may turn rancid, not to worry. You can try cutting it into big cubes [bite size or serving size], place the cubes in an air tight container and chuck it into the freezer for days. Just thaw to room temperature when you are ready to cook it. You will see tiny holes [pockets] in these cubes instead of the smooth and soft texture of fresh tofu. These tiny holes will soak up the flavours and seasoning sauce when you braise, stew or steam them with meat or chicken which made them tasty.
1 piece soft tofu [cubed ,freezed and thawed]
1 deboned chicken whole leg with skin – cut bite size pieces
Some chopped ginger and garlic
Garnishing - some chopped red chilli and spring onions
1 tbsp each of light soy sauce, oyster sauce and wine
¼ - ½ tsp sugar
Dash of pepper to taste
  1. Marinate chicken pieces with 1 tbsp each of light soy sauce, wine, some beaten egg and cornstarch.
  2. Heat a non-stick wok with some oil, pan fry marinated chicken pieces [skin side first] until nicely brown. Flip over to fry the meat side until brown, too.
  3. Push aside, add in ginger and garlic, sauté until fragrant. Add in frozen tofu cubes, seasoning and stir fry to mix well for several minutes. Add in enough water to cover ingredients.
  4. Bring to boil and cook until gravy is thick. Taste to adjust seasoning.
  5. Dish up, sprinkle chopped chillies and spring onions. Serve with rice or porridge.


lynn said...

Hi Kimmy, do i cook the same way for fresh tofu?

Kimmy said...

Hi Lynn, you can cook the same way with fresh tofu but best to fry the tofu first otherwise it may break easily when you braise it with the fried chicken.

Lynn said...

noted, Kimmy.
Betw about the popiah, I have made them and my people are pleased with it :)
hmm... its not easy to shred almost all the vegetable into fine strand, where I also have contributed 1 small piece of my skin into the mix.. hahaaa... oh... its still hurt...

Kimmy said...

Hi Lynn, about the skin, does happen to me too. You have to go slow when the yam bean piece becomes small. I'll use the knife to cut the small pieces. You can also keep the small pieces to cook soup stock. Again it is practice makes perfect. Glad your family is pleased with this dish that you cook for them.

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