All posts filed under: Tofu

sesame crusted tofu

Sesame & Bonito Flakes-crusted Tofu

Tofu. One of the most versatile ingredient and easiest to cook, yet some may say it’s tasteless and some say it’s delicious.  It can be eaten raw, deep-fried, steamed, braised or pan-fried. During the past week, I’ve been making lots of tofu dish.  I don’t know why but I think it must have been the Chinese New Year bug 🙂 Nevertheless, this is one of the tofu dish I’d like to share with you today – as it’s becoming our official household tofu dish.  Incidentally, I found this recipe on a blog and thought that the idea of crusting tofu with sesame seeds and bonito flakes absolutely mouth watering.  And, mouth watering it was.  Interestingly by using the bonito flakes, it not only added a bit of umami-ness to the tofu, it also creates a light and feathery texture when deep-fried. Really memorable dish. Sesame & Bonito Flakes-crusted Tofu (from Cherry on a cake)  Makes about 12 pieces Ingredients: 400 g semi firm tofu (I use Evergreen original tofu) 1/4 cup cornflour 1 egg 1/4 cup white sesame …

Chive and sesame tofu

Chive and Sesame Tofu

It’s been a busy busy week.  Nothing exciting has happened except that I received my new cookbooks! So, looks like I’m gonna be spending some time sorting out these new recipes 🙂 YAY.  Can’t wait. Do you believe in love at first sight? Have you ever got mesmerised by a beautiful dish that it’s the only thing you looked at when it’s been served to you?  That would be moi and I dare say that I feast with my eyes 🙂 So, that’s why, I’d be a total sucker and pay to dine out at restaurants. Would you? So, this dish is all about colours and texture.  It’s interesting how a mix and match of ingredients can literally turn a boring ol’ tofu dish to a feast-with-your-eyes dish. Now, a quick intro on chinese chives.  They’re one of those vegetables that you either like or dislike.  I don’t really fancy chives – because of their strong flavour, which can sometimes disrupt the taste.  However, in this recipe and together with the aromatic toasted sesame seeds, they add flavour, texture and contrasting colours to an otherwise boring tofu dish. Worth …

Mapo tofu

Mr Hong’s Mapo Tofu

Mapo Tofu (Doufu) is a very popular chinese dish originated from the Sichuan province.  If you are a person who don’t really care much for diet and love numbing spicy, fiery, oily dish – this one is for you!  According to wikipedia, the authentic mapo tofu is usually described by Chinese chefs using these 7 strong flavour profiles : 麻 (numbing), 辣 (spicy hot), 烫 (hot temperature), 鲜 (fresh), 嫩 (tender and soft), 香 (aromatic), and 酥 (flaky). This is a superb dish to soothe your body in the cold winter’s night but definitely not for dinner parties.  The tolerance level for hot spicy numbing dish should be kept to people who are willing to let go of their beauty and ego while eating this dish, LOL.  Oh, and get ready a good amount of water on the side too, hahaha. “The dish is so mind-bottling numb – you have to give it to the Sichuan people! Luckily I can still feel my lips, legs, hands …” Interestingly, this recipe doesn’t use the traditional tofu.  Instead, recipe creator from Sydney, …

Egg tofu with minced pork

Seared Egg Bean Curd with Minced Pork

“When in doubt, cook some tofu because it is good for you and your family” Tofu (aka bean curd) is the most generic ingredient and most-loved by my family.  It’s not only healthy, it’s so easy to cook and can be paired with almost anything in this world!  There are great many kinds of tofu that we use and sometimes I even got myself confused with the range.  Oh well, there’s silken tofu, firm tofu, extra firm tofu, fermented tofu, egg tofu and the list goes on … Every tofu has its unique texture and taste.  I personally love all of them and the type of tofu used really depends on the type of cooking. This recipe is a classic Chinese Malaysian family favourite, eaten as part of a shared meal.  I use the egg tofu because of its eggy taste and heavy density.  When seared, the tofu crisp up on the outside and remains soft inside.  It is much easier to handle compare to the silken tofu but still needs to be gentle when …

General Tso's Tofu

General Tso’s Tofu

Surely you’ve heard about the famous General Tso’s Chicken.  I guess when a dish is named after someone, it must have been his favourite, right?  But after much googling, apparently it’s not 🙂 So, who is this General Tso and why named after him when it’s got nothing to do with him? According to China Sichuan Food, General Tso dishes are created by a famous chef in Taiwan, Changgui Peng, who specialises in Hunan dishes.  This well-loved American chinese dish was created accidentally one night when the Taiwan Premier visited Peng’s restaurant.  Without many ingredients on hand, he quickly whip up a chicken dish stir-fried with ginger, chopped garlic, vinegar and soy sauce.  The Premier loved it so much that he asked for the name of the dish.  Peng quickly named the dish after General Tso. So, after hearing so much of General Tso, I have attempted Domestic Superhero‘s vegetarian version by using tofu, which by the way, tastes awesome too!  The crispy skin tofu and sauce goes really nicely with a bowl of hot steamed …

Agedashi Tofu

Agedashi Tofu

Today, I’m sharing with you one of my favourite Japanese dishes – Agedashi tofu.  This dish will not be left out when I go to a Japanese restaurant.  There is simply no excuse for a Japanese restaurant to “screw up” this dish, because to me, Agedashi tofu is like the national dish of a Japanese restaurant – somewhat like sushi and sashimi 🙂 Agedashi tofu means soft tofu cooked in hot dashi stock.  Basically, the tofu is cut into cubes or round and lightly dusted with potato flour or corn flour and then deep fried until golden brown.  It is then served in a hot tentsuyu broth. I have tried to perfect this recipe and after 3 (yep! lucky 3) attempts, it is perfected.  For the first attempt, I used a really soft silken tofu which was a disaster because the tofu crumbled to its death in my pan.  Second time around, I used the wrong dashi (the ones that come in packs which was meant to flavour dashi soup and not dashi sauce).  This …