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Wednesday, March 1, 2017


I love to cook and enjoy  most of the soya food products such as soft/firm beancurd, tofu puffs and even Tempeh.  This dish is another tasty tofu dish with simple ingredients and seasoning.  This is the second time I cooked this dish and as I like it very much, thought it would be good to keep the recipe here.

The fried tofu has the natural flavor of soya and blends well with the savoury/spicy seasoning sauce.
A homey dish that is quick to prepare for your family.
Recipe adapted from Yum Yum Magazine No. 93 with modifications
[serves 3-4]
3 pieces Teochew Tofu [beancurd] – quartered
Some cornstarch and salt for coating before frying
Some chopped coriander leaves
Some Japanese seaweed mix [a gift from a friend]
Seasoning Sauce [combined]
2 tbsp light soy sauce or  Japanese soya sauce
1 tbsp cooking wine or Japanese cooking wine
2 tsp sweet chilli sauce
50 ml vegetarian mushroom stock
  1. Heat up a non stick wok with enough oil to deep fry or pan fry tofu pieces until golden brown.  Dish up onto serving platter.
  2. Remove excess oil, pour in combined seasoning sauce.  Bring to boil until almost thick.  Pour over fried tofu pieces.
  3. Garnish with chopped coriander leaves and sprinkle over with some crispy Japanese seaweed.
  4. Serve immediately.


Phong Hong said...

Hi Kimmy! This would be ideal for those days when I want to go meat-free.

Kimmy said...

Hi Phong Hong, fully agree, its a good tasty option. This is one of my favorite dish.

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