Thursday 7 November 2013

Unicurd Black Soybean Silken Tofu And Tua Kwa

I love tofu especially those silken tofu that adds into soup or steamed with minced meat and etc. Tofu is such a hearty ingredient which can be used to create many different types of comfort food. And if you love tofu like what we do, here are some recipes for your read up. Besides that, in this post I will be sharing two recipes using silken and firm tofu (tau kwa) which might interests you. For those who residing overseas you can use any brand of the mentioned tofu that you can find in your local supermarkets.

Have you seen these new Unicurd  Black Soybean products on display at local supermarkets during your weekly grocery  replenishment? I happened to spot the Black Soybean Silken Tofu (SG$1.50) at one of the Fairprice outlet last week and it was recommended to me by one of the shoppers who tried comes with good feedback.

As you can see from the packaging it shows that these new products contains higher level of antioxidants which may lower risk of cancer as well as 25% more Calcium when compared to regular soybean products. Taste wise they quite similar to the normal tofu but it has a slight roasted flavour which resemble black sesame. We loves the silken tofu which can be served just on its own with some light soy sauce and spring onion as starter.


If you have being following my Instagram (@cuisineparadise) on my daily home cook meal (link here) I am sure you will notice there is always steamed fish on our weekly menu. We love steamed cod fish in Teochew style with ingredients like tofu, salted vegetables, tomato and etc. As this was my first time trying the new Unicurd Black Soybean Silken Tofu,  everyone was curious (their respond at instagram) about its taste and greyish colour.

(Serves: 2  | Preparation: 5 minutes  | Cooking: 10 minutes)

  • 1 Piece (200g) Cod Fish Cutlet
  • 1 Box of Unicurd Black Soybean Silken Tofu, cut into thick slices
  • Some Salted Vegetables (咸菜), sliced
  • 1 Tomato, cut into wedges
  • 2 Shiitake Mushroom, sliced
  • 1/2 Teaspoon Sesame Oil
  • 1 Teaspoon Cooking Wine
  • 4 Slices of Ginger, Shredded
  • 1 Stall of Spring Onion (optional), cut into sections
  • Freshly Ground Pepper
  • Some Sliced Chilli, optional

1. Clean and pat dry fish cutlet, arrange it on centre of steaming plate with tofu slices around it together with the rest of the ingredients.

2. Steam it over medium heat using stove or electrical steamer for about 10 minutes depending the thickness of the fish.

3. Garnish with some shallot oil, dash of ground pepper and serve immediately.


I love one pot dish meaning I will have less plates and bowls for washing before and after meal plus Monday is always a good day for quick cooking dish. As you notice I love to make my dishes look "colourful" to brighten up the day of those who eat as well as include nutritious value from those "colours".

For this recipe, I tried the Black Tau Kwa (firm tofu) which I season with some grated ginger and five-spice powder for an Asian twist and trust me this extra step actually enhance the taste of the tau kwa as well as the dish.

(Serves: 4Preparation: 15 minutesCooking: 15 minutes)

  • 150g Chicken Fillet, cut into stir-fry strips
  • 400g Hokkien Flat Noodles
  • 1 Piece of Black Soybean Tau Kwa
  • 2 Tablespoon Cooking Oil
  • 1 Teaspoon Five-Spice Powder
  • 150g Sweet Peas, trimmed
  • 1 Teaspoon Freshly Grated Ginger
  • 1 Medium Carrot, cut into thick matchsticks
  • 1 Medium Red Capsicum, deseeded and thinly sclied
  • 120ml Stock Broth or Water
  • 2 Tablespoons Sweet Chilli Sauce
  • 1 Tablespoon Light Soy Sauce
  • Some Spring Onion, diagonally sliced

1. Blanched noodles in boiling water for 1 minute, remove and rinse with water. Drain well and set aside.

2. Remove tofu from packet, rinse and pat dry with kitchen paper towel then cut into cubes.

3. Mix 1 tablespoon of cooking oil with five-spice powder and grated ginger. Add tofu and toss to coat.

4. Preheat wok/frying pan on medium heat, add in tofu and saute until all sides are golden brown, remove and set aside.

5. Heat remaining oil over high heat. Add in chicken fillet (season with 1 teaspoon each of light soy sauce, sesame oil, ginger juice, cornflour) carrot, capsicum and sweet peas.  Stir-fry for 1 minute till fragrance.

6. Add stock and simmer for 2 minutes with a few stirs in between cooking time or until vegetables are tender.

7. Add tofu and noodles to the vegetables, stir in sauce mixture (sweet chilli sauce + soy sauce) and spring onion.

8. Simmer for another minute till mixture heated through and serve with some extra cut chilli.

A short demo clip on the above recipe:

If you cannot view the video above, click on my Instagram link here.

This is an Asian-style Stir-fry Noodle which can be easier prepared in less than 20 minutes. And according to your family preference you can mix and match the ingredients like for example; replace the chicken fillet with either pork/beef or do a vegetarian version without adding any meat too.

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