Homemade tofu is healthy tofu....no preservative but of course lots of work involved. First you have to make your own soy milk, then add eggs to the soy milk , steam at the right temperature...this part of course is the easiest but it is the making of soy milk that takes time. Once you have the soy milk ready, then the rest is easy.
This recipe I took it from the lastest issue of Flavour Magazine . I tweaked the recipe a bit. Instead of having pickled vegetables and smoked salmon as toppings, I made my own topping . Leeks and fresh shiitake mushrooms topping with oyster sauce gravy. Tofu is my favourite and what more with leeks and fresh mushrooms topping...delish ! A healthy meal to blow away the Monday blues :p
I made a mistake here while making this special tofu...I oversteamed it by 5 minutes and that 5 minutes had made them slightly porous...so please take note not to over steam it and make sure it is steam under medium low fire. Just the same it tasted good especially with those delicious leeks and mushrooms topping. Fresh Shiitake mushrooms and leeks blend well when it comes to flavor. A simple and delicious tofu dish and healthy too. I used one half of this loaf of tofu. The other half I wrapped it in cling wrap and keep for deep frying for the next meal. This homemade tofu can't keep long in the fridge so it is adviseable to finish it the next day :)
I have oversteamed it by 5 minutes and did not use food processor as
instructed. I used a fork ( lazy me ) so it did not look smooth as it
should be. My advise to you is to use a cling wrap
to line the loaf pan so that it is easy to lift the tofu out when it has cool down.
see all the holes...oversteaming ! But just the same it tasted good ,
despite the holes, the tofu tasted smooth :)
I tweaked the recipe a bit. Instead of having pickled vegetables
and smoked salmon as topping, I made my own topping
leeks and mushrooms topping with oyster sauce gravy
Homemade Tofu With Leeks & Mushroom Topping - homemade tofu taken from Flavour Magazine July - August 2010 Issue
200gm fish paste
2 squares soft tofu
2 tubes japanese tofu
2 tbsp cornflour
salt and pepper to taste
2 pips of garlic - chopped finely
2 small leeks - cut into slices diagonally
5 fresh shiitake mushroom - cut into thin slices
gravy mixture :
(mix all the below ingredients together )
1 tbsp of grapeseed oil
1/2 tsp oyster sauce
1/3 cup water
1/2 tsp cornflour
1/2 tsp of cooking wine
To prepare homemade tofu:
Blend all ingredients in a food processor into a smooth paste. Pour the paste into a large oiled pan ( you can use cling wrap to line your pan ) Steam for 20 minutes. Remove and set aside to cool. Cut to the size you desire.
To prepare the topping :
Heat up oil in a wok, add in the garlic and saute till fragrant, add in the mushrooms and leeks and stir fry till the mushrooms are cooked, add in the gravy mixture and mixed well with the leeks and mushroom and cook till it thickens. Dish up and pour over the sliced tofu and served hot .
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