Never expect this could be a tasty and delicious dish to serve with rice or porridge. The braised tofu puffs absorb the savoury and sourish flavours of the pickled mustard leaves [kiam chye]. Nice and delicious. But, please bear in mind, these days pickled vegetables like mustard are rather costly. Considered as more expensive that fresh leafy greens in terms of portion.
The pickled mustard leaves have to be rinsed and must be soaked in water with some salt for at least 30 minutes to remove its saltiness. It is then dry fry in the wok without oil until dry and limp.
150 gm pickled mustard leaves [kiam chye] - cut strips
10 tofu puffs - cut diagonally into half
1 stalk celery - peel away the fibrous strings - cut slantwise pieces
some sliced carrots
1-2 small red chillies - cut small pieces
some garlic and ginger - shredded
some spring onion sections for garnishing
1-2 tbsp oil
some sesame oil
1 tbsp light soy sauce
1 tbsp mushroom oyster sauce
1/2 tbsp sugar
dash of pepper
1 tsp cornstarch + 1 tbsp water for thickening
- Rinsed kiam chye under running water. Soak in water with some salt for 30 minutes. Drain, rinsed and squeezed dry. Cut into thin strips.
- Blanch tofu puffs with hot water. Drain and press out excess water. Cut diagonally into half. Set aside.
- Heat a non stick wok, pan fry kiam chye without oil until dry and limp. Push aside. Add oil, saute ginger and garlic until aromatic. Add in tofu puffs and carrots [except celery]. Stir fry to mix well.
- Add in seasoning and some water. Bring to boil, cover to braise until the tofu puffs are soft and absorbed the water. Add a little more water if it is too dry.
- Lastly add in red chillies, celery and spring onions. Tastes to adjust seasoning. Thicken with cornstarch mix. Drizzle in some sesame seed oil.
- Dish up to serve with rice or porridge.