Tuesday, July 12, 2016


Tofu is one of my favourite food ingredients but I like most the firm tofu [less water content].  The type which comes in a big piece and the portion sold according to request.  I like it in soup, fried, steamed with spicy or non-spicy sauces etc.
For this recipe, I used the firm tofu as I like the texture which is good for braising.  It stays firm and doesn't break easily.
This is a tasty dish, spicy and savoury.  Good with rice or porridge and for Bento set meals.

1 block firm tofu - cut into 1/2 inch thick pieces
1 tbsp each of chopped garlic, ginger and spring onions
50-100 gm minced meat with some fats [can replaced with chicken or prawns]
1 tbsp each chilli bean paste [dao ban jiang], light soy sauce, wine
1/4 tsp sugar
dash of pepper
90 ml water

  1. Heat up a non-stick wok with some oil, pan fry tofu pieces until golden brown oon both sides.  Push aside or dish up onto a plate.
  2. Using the same wok, saute chopped garlic and ginger until fragrant, add in the minced meat.  Continue to fry until fragrant.  
  3. Add in the seasoning and water.  Mix in the fried tofu.
  4. Bring to boil and simmer until sauce is reduced.  Lastly add in spring onions.
  5. Dish up to serve with rice or porridge.

No comments: