December 13, 2006
Tofu - Who’s For Healthy Living?
In Mandarin, if you say to “eat someone’s tofu”, it means “to take advantage of”, so please go eat your own tofu… I have none for you.
After coming back from a nutrition class the other day and being almost scared to death about the appalling portions restaurants are serving these days, I figured I am actually faring pretty well in terms of my diet. I mean, I would eat a Spicy Chicken Sandwich from Carl’s Junior, and that is actually under their miscellaneous category. It’s not even considered a main meal, but that sandwich alone is enough to fill me up!
Opps, I side-tracked. Now, back to the tofu. This dish was inspired by the steamed tofu dish from Rasa Malaysia. I practically had all the ingredients already available, except that the tofu I had was firm, and hers was the silky soft type.
Tofu is an acquired taste. I didn’t like tofu when I was younger, but grew to like it later, especially in Yong Tao Foo. I guess the fact that it is full of soy protein and calcium helped me to convince my brain that tofu is good for me!
Tofu is a rather bland tasting product that easily absorbs the flavours of the other ingredients. That’s why you need pork as an ingredient in this dish. Firm tofu is higher in protein, fats and calcium than other types of tofu.
Ingredients (Serves 2):
- 1/2 “block” firm tofu, cut into rectangle pieces
- 1/4 lb minced pork
- 1/2 tsp salt
- 1/2 tsp white pepper
- 1/2 tsp corn flour
- 1/2 tsp minced garlic
- 1 tbsp dried shrimp
- 1 stalk scallion, cut into small pieces
- 2 small red chilli, cut into small pieces
- 1 tbsp oyster sauce
- a few drops sesame oil
Cooking Method:
1. Marinate minced pork with salt and white pepper and mix well with corn flour.
2. Heat up 1/3 inch height of vegetable oil in a wok. Stir fry or pan fry tofu until lightly browned.
3. When tofu is ready, set aside tofu and remove excess oil to leave about 2 tbsp in the wok.
4. Add garlic, dried shrimp, scallion and red chilli and stir fry until fragrant. Add minced pork and stir fry until pork changes color.
5. Return tofu to wok and mix well. Add oyster sauce and a few drops of sesame oil and mix well.
6. Served with plain white rice.
For leftovers, I had it with instant noodles. It tasted good as well. Oh yes, it is healthy to! Oh well… the tofu that is!
Bite This!
More recipes:
Stir Fried Cucumber Invaded With Minced Pork
Tofu And Fishballs In Black Bean Sauce
Minced Pork With Tofu And Mushrooms
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December 13th, 2006 at 8:02 pm
I love tofu…didn’t know it absorbed flavor from other foods. I like to stir fry it with oyster sauce, chow fun, baby bok choy, and beef.
December 13th, 2006 at 9:17 pm
hey Yich!
Thanks for blogging about tofu! :D
yup, i love tofu to death.
the health benefits and the versatility of it.
deep fried, steamed, stir fry, with heavy-flavoured, with light-flavoured…
anything goes with tofu man! :)
December 13th, 2006 at 9:36 pm
Sounds good DaddyForever! You can’t find that recipe in Hamburger Helpers. :)
Hi TOFUmonkey, hope all is well with you. Thanks for visiting my blog. Do you have a TOFU blog? I’d love to take a peek for more ideas!
December 14th, 2006 at 11:38 am
Your tofu looks really delish. ;)
I checked out your previous posts and it looks like we cook similar foods…will have to exchange recipes more. :)
December 14th, 2006 at 3:28 pm
Thank Rasa Malaysia! Will you be keen to exchange blog links on the home page?
December 14th, 2006 at 10:15 pm
I have added your link to the blog…now will you go and check out Menu for Hope 3 I posted? I am giving away some cool prizes, so donate now and win big. ;)
December 15th, 2006 at 3:00 pm
Thanks Rasa Malaysia for the heads up! I have also added your link to my blog roll and made a donation to Menu for Hope. Cheers!
December 15th, 2006 at 4:05 pm
Oh you are so nice. Thanks for bidding. :)