Deep fried beancurd with shacha sauce

Bought a few bottle of sha cha sauce from Taiwan while touring there last year, I have use it as dipping sauce for steam boat but still prefer our local spicy sauces. So try to make use of it for dishes when chance upon recipe that uses it so as to finish it fast.
I change the original recipe a little as I find the recipe is abit on the salty side.

Ingredients:

2 japanese beancurd
adequate minced pork
1/2 big onion (minced)
1 stalk sping onion (shredded) } for garnish -- I didn't have it at the point of cooking so didn't add it
1 red chili (shredded)              }

Seasoning:
2 tsp shacha sauce
1tsp oyster sauce
1/2 tsp sugar
1tsp chicken stock granules
300ml water

Method:
1. Cut one japanese beancurd into 6 parts. Deep fry in hot oil until golden brown. Dish up for later use.

2. Heat up wok and pour in oil, saute onion shreds, minced pork, and shacha sauce till fragrant. Pour in water, beancurds and seasonings, bring to boiled. Dish up and pour in cornflour solution(I didn't add as I prefer to simmer till sauce thicken), sprinkle shredded spring onion and chilli on top. Ready to serve.

Braised Egg Tofu with Mushroom

I like this dish. Have been attempt re-create it a few times, and finally got quite close to the original dish.

Ingredients:
300g egg tofu (about 2 tubes)
one small canned mushroom (cut into smaller pieces)
a few slice of carrot
1 egg
spring onion for garnish (optional)

1 cup of water
2 tbsp of concentrated abalone stock (can use concentrated chicken stock)
1 tsp oyster sauce
1 tsp light soy sauce
1 tsp sesame oil
potato starch water(mix 1 tbsp potato starch with 2-3 tbsp water)

Method:
1. Slice the tofu into 1 cm thick pieces. Deep fried each side till golden. Set aside.
2. Pour water and concenrated abalone stock into wok, stir till combined, add in carrot and canned  
    mushrooms, add in tofu, oyster sauce, soy sauce, bring to boil.
3. Beat the egg in a bowl, slowly pour egg into wok, at the same time stir the content in the wok so as to
    break up the egg.
4. Add in potato starch water and thicken the content, lastly add in chopped spring onion and sesame oil.
    Server warm.

Stir fry Tofu in Sambal

This dish was done some time ago. Actually I wanted to cook ma po tofu with some balance prawns from other dish, but then I realise there wasn't any spicy bean paste in the fridge. So I twist the dish...

Coat the tofu with some flour, then deep fried it, dish and set aside. Saute 1 tbsp of garlic, follow by fry the sambal chilli paste (any brand per individual preference), add a little sugar to taste, then add in prawn and fry till prawn change color, lastly add in the tofu and 1-2 tbsp of water, stir awhile and dish.

Thai Style Tofu

I like the taste of this dish after eating it at a chicken rice shop last weekend. I did it for Sunday's dinner. Its not difficult to duplicate the dish, the shop uses soft tofu, I change it to firm tofu or tau kua because its easier to fry with lesser oil, replace the lime with lemon cos I only have lemon at home and I used chilli padi as I prefer this dish to be more spicy.




Ingredients:
3 pieces of firm tofu or tau kwa – cut into small pieces
½ cucumber – shredded

Sauce:
2 chilli padi – chopped
Juice from half orange
Juice from half lemon
1 tbsp of chopped garlic
½ tsp sugar
½ tsp fish sauce

Method:
1) Deep fried tofu till chrispy. Dished and set aside.

2) Place cucumber on top of tofu. Mix sauce ingredients in a bowl. Pour the sauce on the top of cucumber.

Crispy Tofu

I have forgotten what's the actual name for this dish, read the recipe in Yum Yum magazine a few weeks ago. I do remember how to do it as it only consist of a few ingredients. Just mix bread crumbs with plain flour about 1:1 portion, cut the soft tofu into about 1 inch cubes, coat each piece of tofu with the breadcrumb mixture and deep fried till golden color.

Ma Po Tofu (麻婆豆腐)

Have not cook this dish for quite a while and tofu dishes are easy to cook for dinner whenever I ran out of idea and no time to flip the recipe books...the following was type out base on estimation as I didn't note the detail the very day I cook the dish.

Ingredient:
1 box of tofu
100g mince meat
1 tbsp mince garlic

1-2 tbsp spring onion (didn't buy this ingredient on the day I cook this dish)

1 tsp Sichuan peppercorn
1 tbsp hot bean paste (辣豆瓣酱)
1 tbsp oyster sauce
1 tsp sugar
1 tbsp Japanese cooking wine/Chinese cooking wine

dash of pepper
salt to taste
½ cup water
sesame oil
cornstarch water

Method:
1) Heat 2 tbsp oil in wok, add Sichuan peppercorn and fry till fragrant. Remove the
peppercorn and dicard it. Add in mince meat and stir fry till meat is cook, add in hot bean paste and continue to stir fry a while.

2) Add in tofu, oyster sauce, sugar, salt, water, pepper, cooking wine and let it simmer for a while. Add some cornstarch water to let the liquid in the wok slightly thicken, add a little sesame oil, stir and shut fire. Dish and serve

Homemade Egg Tofu

Have been hunting for this recipe after eating it at the canteen in the factory. Did saw antoher recipe in another book borrow from the library but found this recipe in this book Hawkers’ Fair Simplified was much easier to do. I did 2/3 recipe with the intention to do experiment on it by deep frying it, so the tray I used to steam it was smaller. Kenny, mum and myself like this recipe, will sure do it again. Maybe I didn't add enough eggs to the soya milk, so the tofu looks abit ugly after deep frying...haha.


Ingredients:
1000ml plain soya bean milk (I use unsweetened soya milk)
5 egg whites
3 egg yolks
1 ½ tsp salt
dash of pepper and chicken stock granules to taste

Method:
1. Combine all ingredients, mix well and strain.

2. Line a 8”/20cm square tray with plastic sheet and pour in mixture.

3. Bring water in steamer to boil, lower the heat and place tray in steamer to steam for 20min or until set. Remove. Let the tofu cool down a little before cutting it.

Thai style Hot and Spicy Fried Bean Curd

Its being a quite a while since the last time I cook tofu as a dish for dinner other than placing it into soup. So flip thru one recipe book and did this quick and simple dish for last Saturday's dinner...

Ingredients:
2 tube egg bean curd, cut into 2 cm thick slices
100g mince meat
oil for deep frying

Ingredients A:
½ onion, peeled and chopped
1 piece kafir lime leaf, shredded
1 stalk lemongrass, slice and ground finely
1 tsp chopped chilli padi

Seasoning A:
1 tsp light soy sauce
dash of pepper
1 tbsp corn flour

Seasoning B:
3 tbsp fish sauce
2 tbsp lime juice
1 tbsp sugar
150ml water

Method:

1. Marinate mince meat with seasoning A for about ½ hour.
2. Heat up oil for deep frying, deep fry beancurd until golden brown. Dish and drain. Set aside.
3. Heat up 2 tbsp oil, sauté all ingredients A until fragrant. Add in minced meat and stir well. Add in seasoning and bring to boil. Add in the fried beancurd, stir for a minute, remove on plate and serve warm.

Braised Beancurd with Prawn

This dish was from another tofu dish from a book with a little change on the ingredient to make it non-spicy...

Ingredients:
1 roll egg beancurd
1 tsp chopped garlic
200g prawns

Seasoning:
½ cup water
1 tbsp spoon oyster sauce
1 tbsp light soy sauce
1 tbsp sesame oil
1 tbsp shaoxing wine
pinch of pepper

Method:
1. Trim and shell the prawns leaving tail intact. Devein the prawns, wash and drain. Season with a little sugar and set aside.

2. Cut egg beancurd into pieces. Pat dry the tofu with kitchen towel. Deep fry in hot oil till fragrant.

3. Heat some oil. Add chopped garlic and stir fry till fragrant. Add in prawn and stir fry for about 1 min.

4. Add seasoning and fried beancurd. Bring to boil and let it simmer till the sauce is thick. Dish and serve.

Steam Bean Curd with Silver fish & Scallops

Was not feel well last weekend, prefer to eat something less oily, read about this dish in the latest issue of Yum Yum, so attempt it with a little change, instead of dried shrimps I use mince meat cos I want to use up the leaf over mince meat in the fridge. Looks abit messy, the taste was surprisingly yummy really helps to improve my appetite.


Ingredients:
1 tbsp oil
1 tsp chopped garlic
30g silver fish – soaked in hot water for half hour to get rid to salty taste
½ tbsp small dried scallop (2 pieces of scallop-size of 20c coin) – soaked till soft
50g mince meat – seasoned with a little pepper and soy sauce
1 block of soft bean curd

Seasoning:
1 tsp oyster sauce
200ml water
1 tsp corn flour

Method:
1. Heat up oil and sauté chopped garlic until fragrant. Add in small silver fish, scallop, and mince meat and stir fry till fragrant. Add in seasoning and cook for 2 minutes. Pour over soft bean curd.

2. Steam at high heat for 10min or until cooked. Remove, sprinkle come coriander or spring onion on top and serve. Best to eat when bean curd is warm.