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Tuesday, February 7, 2017


The original recipe uses the seasoning sauce to fry mussels.  These days  we do not take seashells so I used the seasoning ingredients to cook this tofu dish.  It turned out to be a very delicious and tasty dish. For strict vegetarians, just omit the garlic.
This sweet, spicy, sourish sauce blends very well with the fried tofu.  I have bought the ready fried traditional tofu from the popular wet market at Air Itam, Penang.  Each day the vendor prepares only a limited amount for sale and you have to be there early to grab these tofu pieces.  Anyway, they can be substituted with other deep fried tofu.

This is an appetizing dish to serve with rice, suitable for vegetarians or if you are looking for healthy soya dish.
3 pieces fried tofu – cut into smaller pieces
1 tbsp each chopped garlic, ginger and red chilli
3 small chilli – chopped
1 stalk spring onions – chopped
1 tbsp oil
Seasoning [combined]
1 tbsp each light soya sauce, tomato sauce and chilli sauce
1 tsp sugar, ½ tsp salt to taste
1 tsp cornstarch
3 tbsp water

  1. Heat oil in non-stick wok, sauté garlic, ginger and chillies until fragrant.  Add in fried tofu and pour in the seasoning sauce.
  2. Quickly stir fry until tofu pieces are well coated with sauce, add in the spring onions.
  3. Mix well and dish up to serve.


Anonymous said...

Hi Kimmy,
This tofu dish looks very appetizing and will go and buy our local tofu in Kuching to try it out. Just got back from Penang a week ago and now I regret not visiting the wet market in Air Itam as my girls were not keen to go. Anyway wishing you a very happy and prosperous Chinese New Year. Btw thanks again for all the information on Penang which you so generously shared before my trip.
Best regards,
Florence Choo

Kimmy said...

Hi Florence, Happy New Year to you too. Too bad, didn't get in touch with you. During the CNY, I stayed at Air Itam [my hubby's family home near the market] for a week to cook for my in-law, the families and relatives. Best to use traditional tofu or Cantonese style tofu to prepare this dish cos' these are firm in texture.

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