“It is yummy!! Soft, tender and flavoursome Tofu Dish!”
Yes, I want to thanks Food Lover for her “chin chye” (English defination: easy-going) mood recipe ideas (winking smile)!
The tofu dish photo in her post looks so alluring that made me want to give it a try, despite the fact of me having soft spot for tofu dish…. (chuckling).
Indeed, it is easy to cook. The tedious part should be the tofu frying part. It takes about 10 min if you choose the saute method while deep frying method will take half the time to get tofu fried. Overall preparation and cooking time take only about 15 – 20 minutes.
My trial was sucessful. It tastes pleasantly sweet and flavoursome. I modified the dish a little by adding some water to make more gravy, and then used corn starch slurry to thicken it. Not sure why my dish presents more redish colour than Food Lover’s version, but I guess it was due to the amount of tomato sauce used that made the difference in our food presentation.
Yes, I’ve also added fish ball! No particular reason, just feel like having some fish balls. I was kinda sure fish balls will complement this tofu dish, too.
I tried this recipe. Now your turn to give it a shot!
See below:
Ingredients
1 box of tofu aka bean curd, cut into chunk cubes
1 clove of garlic, minced
1 tablespoon of black sweet sauce
2 tablespoon of oyster sauce
2 tablespoons of tomato sauce
1/4 cup of water
Pinch of salt
1 tablespoon of corn starch slurry
1 cup of cooking oil (for frying)
Method
1) Heat work with oil over high fire. Add tofu and fry till golden browned. Remove from wok, and drain on kitchen towel. Reserve for later.
2) Remove excessive oil and leave only about 1 tablespoon of oil in the wok. Add in minced garlic, and fry till fragrant.
3) Return fried tofu into wok. Sprinkle salt. Stir-fry gently, for 1 minute. Add fish balls. Then, add in oyster sauce, tomato sauce, black sweet sauce and water. Stir well. Cover with lid, for 3 minutes.
4) Add corn starch slurry. Stir-fry till sauce thicken. Heat off. Serve.
Since this soft and tender tofu tastes sweet, children would love it. This tofu dish with simple condiments used is suitable even for toddlers who just started with semi solid food.
Tips: Choose silken bean curd – Please see the label stated “for frying (煎炒)” on the packaging. It is easily available at most supermarkets and/ or wet market.
* I prefer silken/ soft tofu instead of the firm regular type one. Silken tofu will remain its tenderness inside even after browned on the surface.
Food Lover October 24, 2008
Wow! that’s fast. Yours look really tasty with the gravy. Maybe it’s my turn to try your version!
p/s: Do you cook after work?
PatriCa BB October 24, 2008
Yes, you try to add some water, then thicken the sauce with corn starch slurry. It tastes nice, too!
Yes, I do cook after work. Quite often, about 3 – 4 times a day. So, this recipe of yours simply suits me.. :D That’s why also I make express recipes most of the time..It’s in my site!
Please, we have to share more… :D
poofye October 25, 2008
Hi there,
i really enjoy your recipes, it is simple for us students who are studying overseas :)
i’ll just like to ask a few questions:
when you say a cup, how much does it refer to? can i gauge the measurement through a normal “cup” (drinking cup)? i don’t have any measurement equip here so i can only aga-aga, and everytime when i follow recipes by using a “cup”, it end up too watery or too dry, so i’ll just like to check with you about it? :)
as for the corn starch, does tt refer to a tbspoon of (1 tbs cornflour, 3tbs water solution)?
i hope the questions arent too confusing.. i’ll like to try this disk sometime next week :)
thanks alot!
effie
PatriCa BB October 25, 2008
Hi Effie,
Yes, the measurement of a cup I meant is using a regular drinking mug. I ‘hate’ to you use those professional measurement equipment, too, as I think home cooking is all about “AGAration” (rough gauge), through tries and experiences, judgement and most of all, to your liking.
Actually, in any case when you personally find the measurement of ingredient indicated in the recipe is not so ‘appropriate’ to your cooking, by all mean, go ahead to reduce or add more, using your ‘gut feeling’.. :)
Don’t be afraid to try an error, many ppl including myself did try a few times for some recipes to become more perfect! Tell you what, if it is your first time trying out a recipe, do try to jot down how much of every ingredient you have added, for future reference.
As for my making of corn starch slurry, I am also “aga aga” and came out with this measurement of 1 TEASPOON of corn starch with 2 – 3 TABLESPOON of water, and mix well. Add more when need more.
Do drop me more questions anytime! I am always here for you. :)