Soya products are my favourite and I don’t mind eating them every day because there are so many ways to cook them and in various flavours from savoury to sweet, spicy to non-spicy. They can absorb any kind of flavours well. A simple crispy fried firm beancurd can be so good with a chilli dip and a fried tofu with a splash of light soy sauce is as appetizing.
This one is a good example, just tofu with a simple fermented beancurd sauce, it is tasty and delicious. Yummy, yummy!
I love the chopped garlic which is not sautéed and you can still enjoy its' raw taste. If you love garlic, I suggest to add more. The tofu pieces absorb the flavours of the foo yee sauce which is not salty at all but fragrant.
Recipe adapted from a Chinese TV Cook Show
2 blocks of soft beancurd [tofu] – cut into ½ inch thick slices
Some chopped coriander leaves
1-2 tbsp chopped garlic
Seasoning [blend well]
3 pieces of fermented beancurd [foo yee]
1 tbsp each of light soy sauce, cooking wine and sugar
Dash of sesame seed oil
3 tbsp water
½ tsp cornflour
- Heat a non stick wok with 1 tbsp oil, pan fry tofu pieces until brown on both sides.
- Pour seasoning sauce evenly over fried tofu, add in chopped garlic.
- Add a little more water if sauce is too thick. Bring it to boil until the sauce coats the tofu pieces.
- Add in chopped coriander [no need to stir, just shake the wok lightly].
- Dish up to serve.