April 24, 2007
Tofu Attacked!
What started off as a recipe for Steamed Tofu With Shallot Oil from my “Hawkers’ Fare Simplified” recipe book, evolved into one which is attacked by ground pork to become Steamed Tofu With Stir-Fried Minced Pork, simply because my brain still had images of what Rasa Malaysia and Tigerfish had dished up previously.
This dish appeals to our array of senses:
Sight: Colorful mix of red chilli, green spring onions, orangey dried shrimp, crusty brown shallots and cooked minced pork.
Taste: Savory
Smell: Fragrance of shallots lingering on in the air
Touch (Texture): Smooth and soft tofu balanced with slightly rough texture of ground pork
Hearing: The sauteing of the sliced shallots in the hot oil.
J is not a fan of tofu, whether it’s silky soft tofu or firm tofu, unless it’s the “tao huay” dessert you get from a dim sum restaurant. So I was quite pleased when he said that my Steamed Tofu With Stir-Fried Minced Pork tasted better than he expected (Clarification: It was the tofu he was wary of… not my cooking ok!).
Ingredients (Serves 3):
For Steamed Tofu In Shallot Oil only:
- 1 pc silken tofu
- 2 tbsp oil
- 3 small shallots, sliced
- 1 tbsp spring onions, chopped
- 1 tbsp fried dried shrimp
Additional ingredients for my Steamed Tofu With Stir-Fried Minced Pork:
- 1/3 lb minced pork
- 1/2 tsp salt
- a few dashes of white pepper
- 1/2 tsp corn starch
- 1 red chilli, chopped
Seasoning:
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1/2 tsp dark soy sauce (to give a darker shade of color to the sauce)
- 1/2 chicken stock cube dissolved in 1/3 cup (about 100ml) water
Cooking Method:
For Steamed Tofu In Shallot Oil only:
1. Steam silken tofu at high heat for 5 minutes. Remove from steamer and drain away excess water.
2. Heat up oil, saute sliced shallots until fragrant. Pour shallots and oil over tofu.
3. Pour seasoning into a wok and bring to boil. Pour over tofu, sprinkle chopped spring onions, fried dried shrimp on top and serve.
For a variation of the above cooking method to give Steamed Tofu With Stir-Fried Minced Pork:
1. Marinate minced pork in salt, pepper and cornstarch. (Corn starch will give the pork a smoother texture.)
2. Steam silken tofu at high heat for 5 minutes. Remove from steamer and drain away excess water.
3. Heat up oil, saute sliced shallots until light brown. Add spring onions, fried dried shrimp, minced meat and red chilli and stir fry until fragrant.
4. Add in seasoning and mix well. Bring the mixture to a boil then pour over steamed tofu.
Bite This!
More recipes:
Tofu - Who’s For Healthy Living?
Tofu And Fishballs In Black Bean Sauce
Minced Pork With Tofu And Mushrooms
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April 24th, 2007 at 7:51 pm
It’s a good thing J doesn’t like Tofu and not your cooking. That would be a shame to not like your cooking when you put so much effort into cooking.
April 24th, 2007 at 8:03 pm
No other meat will do except PORK!!! Woohoo! Welcome to Porky Club!
April 24th, 2007 at 9:31 pm
DF:
*Phew!* Exactly!
Sometimes I feel the time for preparation and cooking (say about 30 mins) plus the time for cleaning up (say about 15 mins) is just so much longer than the time we take to finish the meal (about 15 mins, cos we are fast eaters).
PP:
The Association of Pork Lovers welcomes you with open arms. LOL!
April 25th, 2007 at 6:17 am
my hubby is not keen on tofu either. I think I’ve had this dish before (made by my mum) when I was at home. I’m going to make a tofu dish on saturday when the hubby is away…mmmmm
April 25th, 2007 at 8:24 am
J ate some tofu this time cos I served it with plain white rice. For my previous Tofu and Fishballs in Black Bean Sauce, he didn’t even touch the Tofu cos I served it with Fried Rice! Hmm… now I know the trick *sneaky smile*.
April 25th, 2007 at 10:07 am
You shd be happy that your hubby does not like to
吃豆腐.LOL! With your kind of gravy, who can resist?
Hahaha….the fried rice stole the limelight of the tofu+fishball dish. When you serve it with plain white rice, it became the “must eat” tofu!
I was just abt to ask you go and try the Korean Tofu Stew at Tofu House (along el camino real). Shiok! If you hubby does not like tofu, can order korean bbq or bibimbap loh! About $10 per pax.
April 25th, 2007 at 1:30 pm
If you cut up that tofu, you’d get ma po tofu. Anything with gravy is good over rice. :)
April 25th, 2007 at 4:10 pm
Allo Tiga! Ok! I will check out your Tofu House recommendation. That’s near Ranch 99 …kind of.
Chopsticks:
Almost everytime I go to the supermarket I look at the mapo tofu premix but have never bought it cos I was afraid I have to eat the whole dish if J doesn’t like it! Maybe one day I will just bite the bullet and buy it and eat that over 2 lunches on my own :)
April 25th, 2007 at 4:37 pm
Oi, not near R99…it’s at Santa Clara along East El Camino Real. You could consider trying the dou pan jiang (hot bean paste-LKK) for the mapo tofu :D ….when I use this to cook mapo tofu, my hoobie can eat lots, coz very appetizing dish.
April 25th, 2007 at 5:05 pm
I checked maps dot google dot com. Well it’s kind of near… two BIG roads away (S Wolfe Rd and Lawrence Expy) and many many many small roads away :)
RE: Hot Bean Paste, Very troublesome… J’s spiciness threshold level is very very low. Need to consider. Thanks for recommending *as always*.
April 26th, 2007 at 6:31 pm
Ma po tofu premix? You don’t need a mix. Your method is fine, just cube the tofu. :) Or you can use my recipe, I posted it a few days ago. :)
April 26th, 2007 at 11:25 pm
I remember liow! Near DMV,Santa Clara.