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Friday, February 20, 2009

Savoury Tofu With Japanese Seaweed Topping


Ever since the day I discovered that precious recipe from Flavours food magazine on how to make homemade tofu , I have lost count on how many times I have make this wonderful Japanese Silky Egg Tofu. I really can’t stop this recent craze of tofu making thus this is another delicious tofu that I have made for dinner last night. I whipped it out in just 20 minutes. Believe it or not, it is truly a yummilicious signature tofu dish that my Piggies love. Lucky for me my Piggies love anything tofu ! This dish is good for all ages and has lotz of nutrients for growing kids especially my Piggies ^ * Easy to make and one can make variant gravy to go with the tofu. Just let my creativity runs free and I ended up with this delicious and savoury tofu dish in just minutes :))

Easy to make silky japanese egg tofu
my creativity - has chopped chinese sausages & chillies in it!

Garnished the top with shredded carrots
and shredded roasted japanese seaweed


When ready to serve, pour hot gravy on the
savoury tofu..mmmmmm yum yum


The silky texture of the tofu plus the
yummilicious gravy and seaweed warranted
some oooO and the aaas.... from my Piggies :)





I used the same basic tofu recipe but this time round I added some chopped chinese sausages, a tsp of chicken stock powder, dash of pepper and chopped red chillies for extra flavor. I steamed it for exactly 12 minutes over low flame and this time , the tofu turned out silky smooth.
I garnished the top with some shredded carrots and roasted Japanese seaweed and poured over with hot gravy which is simple to make when ready to serve.

Gravy ingredients:

1 tbsp of oyster sauce
some dried cuttlefish - shredded type ( soaked for 2 minutes)
1 pip of garlic - chopped
a drop of black thick soy sauce * optional
1 tsp of olive oil
1 tsp of cooking wine
3/4 cup of water

Thickening:
1 tsp of corn flour
2 tbsp of water

Method:
Heat up the wok and add in the olive oil and garlic, saute a minute, add in the dried cuttlefish and stir fry till fragrant, add in the rest of the ingredients and when it boils, add in the thickening. Pour the gravy over the tofu when ready to serve.


Enjoy and have a nice day :)))


********


6 comments:

  1. Luv this recipe!! Your mouth-drooling photos really inspired me to try it out NOW! Btw, I had tried your sausage rolls and it is marvellous even though it is my 1st attempt! May I know which layer of rack is best to place the rolls for baking (if I have 8 layers)? When I wait for the dough (w/sauge)to rise before baking, do I need to cover them? ;)

    ReplyDelete
  2. Hi Food For Tots,

    Haha, your comment always encourages me - thanks.

    I placed mine on the center rack for even heating. My tabletop oven is the 40 litres one. Normally, if your oven is electric one then it is adviseable to place your cake/rolls on the center rack :) And yes, you need to cover with a damp cloth. Hope this help.

    Btw, congrats on at your success in making those rolls. My kids love them and I bake for them to take back to college each time they come back for their weekend break ;)

    ReplyDelete
  3. this silky tofu really look good!! I would love to try this recipe out!! I always buy silky tofu in box to cook. Let me get some soy bean milk first!!lol! thanks for sharing:))

    ReplyDelete
  4. Hi Beachlover,

    You are welcome. Hope you will like it :)

    ReplyDelete
  5. Elinluv,

    I have tried out the Silky Tofu twice now. I love it too.

    My only problem was I needed more than 12 mins to steam it before it got firm. It was more like 20-25 mins. Thanks a bunch for sharing.

    ReplyDelete
  6. Hi Natasya :)

    Glad you like it. It might be something to do with your soybean, too watery maybe :) just a guess.

    ReplyDelete

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