Showing posts with label Asian Tofu Dish. Show all posts
Showing posts with label Asian Tofu Dish. Show all posts

Thursday, 17 March 2011

Steamed Firm Beancurd with Egg And Preserved Turnip

A few weeks back I have done a similar beancurd dish using Firm Tofu with Leek (read more HERE) and now here is another version that I have adapted and modify from one of the "3 Plus 1 Sr 3( 三 菜一汤)" cooking show. For my recipe I used preserve turnip (菜脯) instead of the dried shrimps because I prefer the fragrant and taste of preserve turnip with the bland tofu.

Estimate Cost On Ingredients: S$2.00

Ingredients: (serves 2)
1 Piece of Firm Tofu(豆干)
1 Medium Size Egg
1/4 Cup (50ml) of Water/Stock
1/4 Teaspoon Sesame Oil
Dash of Salt and Pepper

For Garnish:
3 Cloves of Garlic, minced
1 Tablespoon of Preserved Turnips(菜脯)
1 Small Red Chili, thinly sliced
Spring Onion and Coriander

1. Lightly fry the firm beancurd with 1/2 Tablespoon of oil then golden-brown on both side. Remove and drain well, cut into 9 equal parts and place it in a steaming bowl/dish.

2. Saute garlic and preserved turnip till fragrant and lightly brown with the remaining oil from frying the beancurd. Dish up and set aside.

3. Lightly whisk the egg in a bowl(do not over beat it), add in water, sesame oil, salt and pepper and mix till combined.

4. Strain the mixture through a fine sieve to get rid of lumpy egg cluster before pouring it the strained mixture into the prepared tofu dish.

5. When the water boils, steam the tofu and egg over medium low heat for about 10 minutes.

6. Top with the prepared garlic mixture and continue to steam for another 3 – 5 minutes till egg custard is firm and toothpick inside and comes out clean.

7. Garnish with spring onion, coriander and chili then serve with steamed rice.

~ Omit seasonings such as sesame oil, salt and pepper if using stock instead of water for the egg custard.

~ Rinse Preserved Turnips in water, squeeze dry before use.

If you cannot get hold of any traditional Asian "Firm Tofu(豆干)" in your area, you can replace it with with either one of those pan-fry / deep-fried tofu. I am sure this dish will lift up your appetite with more than 1 serving bowl of rice due to it's combination some fragrant spicy and salty toppings.

Wednesday, 1 December 2010

The Goodness of YIFON Bottled Mushrooms

Mushrooms have always been a popular add-on ingredients for many homecooked dishes because they are delicious and full of rich nutritional values that can be used in various way of cooking. For busy working adults and parents like myself, cooking can sometime be a hassle that we would like to avoid especially after a long day at work. So I guess what most of us looking for are those quick and easy dishes or some instant products  that helps us to whip up hearty meals within a minimum cooking time.

These Yifon mushrooms are uniquely packed in clear glass bottles that comes in 6 different exotic varieties such as:- Pickled Bailing Mushrooms, Spicy Nameko Mushroom, Spicy Bailing Mushrooms, Assorted Mushrooms, Spicy Golden Mushrooms and Teatree Mushrooms. All these are finest quality of mushrooms that contain no preservatives, artificial colourings and trans-fast which you could easily enjoy straight from the bottle or complement them with either porridge or noodles. In this post I would like to share with you 3 different recipes which I have used some of these delicious instant Yifon Bottled Mushrooms as part of the main ingredients to concoct some lovely dishes for my family.

~ These bottled mushrooms are halal-certified and it is also suitable for Vegetarian consumers too.

Have you tried or heard about Teatree Mushroom(茶树菇)? These mushrooms are high in protein, low in fat and sugar content and it also contains plenty of minerals and anti-cancer properties that most mushrooms would claim of. Some of the Chinese physician also recommend these mushrooms which are neutral food that nourishes the Qi (energy) of our body and at the same time boost up our immunity if consumed regularly. So for the first mushroom dish I  would use this YIFON Teatree Mushroom to prepared a tofu dish which you could serve it as starter during gathering or as a main course itself.

This is a very simple dish that requires only two main ingredients such as the unique taste of these teatree mushrooms that pairs well with the bland silken tofu.

Silken Tofu With Yifon Teatree Mushrooms
Preparation Time: 10 Minutes
Cooking Time: 5 minutes

(serves 2 - 4)
1 Bottle of YIFON Teatree Mushrooms
1 Packet of Silken Tofu for Steaming, cut into 6 portions
1 Teaspoon of Minced Garlic
1/2 Tablespoon of Cooking Oil
1 Teaspoon of Sesame Oil
1 Chili, deseed and sliced
Some Chopped Spring Onion

You could easily prepare this dish by using either microwave or steam it using a pot/wok over the stove. Personally I would preferred microwave method which is hassle free and it would also minimize the water content of this dish compared to the normal steaming method.

1. Remove the tofu from the packaging and place it on the serving plate. Cut it into 6 or 8 equal portions according to your preference.
2. Top each piece of the tofu with your desire amount of YIFON teatree mushrooms together with some extra mushrooms on the surrounding of the tofu.
3. Next heat up a small pan with the mixture of cooking and sesame oil, sauté the minced garlic and chili till fragrant, stir in the chopped spring onion and give it a quick stir before removing the pan from heat.
4. Drizzle the garlic mixture evenly on top of the tofu and cook it in the microwave for about 1 - 1.5 minutes on medium heat powder.
5. Remove the dish and garnish with extra chopped spring onion and serve it warm.

~ In order to maintain the taste and texture of the dish, microwave it for 1 minute and check whether the tofu and mushroom have being warm up before continue with the next 30 seconds as different microwaves would varies from its voltage power.

~ As for those using steaming method over the stove, place the tofu dish into the steaming rack only after the water comes to boil, steam it over medium heat for 2 - 3 minutes.

So within less than 10 minutes you could enjoy a plate of delicious steamed silken tofu with teatree mushrooms that is healthy and full of goodness as tofu is also low in calories too.

For busy mum like many others and myself we tend to look for dishes that are hearty and easy to prepare so that we could have some nutritious meals even on busy weekday nights. So for the second recipe I would like to share with you on how I normally prepared my “Braised Brown Rice with Mushrooms” by using one of this instant bottled mushrooms.

For your information Nameko Mushrooms (滑子蘑) is a small and amber brown colour mushroom with a jelly-like coating that is used as an ingredient in most miso soup. From google search this is also one of Japan’s most popular cultivated mushrooms that has a slightly nutty taste too. Here I am using some of these "YIFON Spicy Nameko Mushrooms" to cook a one pot dish together with brown rice and some simple ingredients shown below.

Braised Brown Rice with Spicy Nameko Mushrooms
Preparation Time: 10 Minutes
Cooking Time: 25 minutes

Ingredients: (serves 2)
1/2 Bottle of YIFON Spicy Nameko Mushrooms
125g (1 Cup) Brown Rice
350ml Hot Water/Chicken Stock
40g Corn Kernels
40g Green Peas
2 Rashes of Bacon, cut into strips
Cut Chili and Spring Onion for garnishing

~ You can replace brown rice with normal white rice according to your preference.
~ Frozen mixed vegetables of similar quantity can be used to replace the corn kernel and green peas too.

Brown rice is known to have higher nutritional values as compared to white rice. And when cooked they gives off an aromatic jasmine fragrant with its chewy texture and sweet nutty flavour. But if you are not comfortable with the taste of brown rice, you could always start off with a mixture of brown and white rice and slowly increase the amount of brown rice intakes in your daily diet.

1. Rinse brown rice a few times and soak it in water for at least 30 minutes if time permits.
2. Heat up a small saucepan using 1 teaspoon of cooking oil, sauté the bacon till golden brown and slightly crispy, remove and set aside.
3. Using the same saucepan throw in corn kernels and green peas then give it a quick stir before adding in the soaked brown rice that has been drained well.
4. Continue to sauté the rice mixture for about 1 minute then pour in either Hot Water or Chicken Stock.
5. When the mixture comes to boil again, lower the heat and simmer the rice for about 20 minutes or so till the rice is soft and the water/stock has almost absorbed.
6. At this stage, toss in the Spicy Nameko Mushrooms and cooked bacon evenly and continue to simmer the rice for another 3 - 5 minutes.
7. Serve hot with extra garnish of chopped chili and spring onion.

~ Soak the brown rice in water for at least 30 minutes prior cooking time to soften the rice for easy cooking but if you are running out of time you could add in extra 50ml more of water to cook the rice.

~ For those using water to cook the rice you can season it with 1/4 teaspoon of salt or chicken stock powder at step 4.

Brown Rice does take a little longer to cook than white rice but the time isn't much longer if you pre-soak the rice for a while and cook using the absorption method. If you do not have any brown rice at home you could still try out this recipe by replacing it with white rice and the end results would still taste as good as brown rice. And for those who has child whom is a picky eater that dislikes most of the vegetables, I am sure they would be delighted to see this colourful dish that is filled with wonderful aroma from the fried bacon and crunchy texture of the Nameko mushrooms.

If you prefer something more westernize with a distinguish flavour compared to those two dishes above perhaps you could try this “Spaghetti Aglio e Olio with Trio Mushrooms”. Aglio e Olio or also known as garlic and oil is a traditional Italian pasta dish that is made without adding any store-bought ingredients. The dish is usually prepared using lightly sautéd minced garlic in olive oil together with some dried chili flakes and garnish with chopped parsley.

For my 3rd recipes I am using YIFON Assorted Mushrooms where you could find 3 different types of mushrooms in the bottle such as "Po-ku(整香菇)", "Golden Mushrooms(金針菇)" and "Button Mushrooms(蘑菇)" which is great for any stir-fried dishes together with either meat or noodles.

And with a bottle or two of this instant assorted mushrooms stored in my kitchen pantry, I could easily whip up our favourite spaghetti anytime without worrying about to look for decent qualities of fresh mushrooms that sometime might not be available in the supermarkets. So here is my ingredients on preparing this pasta dish:-

Spaghetti Aglio e Olio With Trio Mushrooms
Preparation Time: 5 Minutes
Cooking Time: 15 minutes

(serves 2)
1 Bottle of YIFON Assorted Mushrooms
185g Spaghetti
1 Tablespoon Extra Virgin Olive Oil
1/2 Tablespoon Minced Garlic
1/4 Teaspoon Dried Chili Flakes
1 Medium Tomato, deseed and chopped
Handful of Parsley, chopped
Salt and Pepper to taste

1. Cook spaghetti following packet directions, until al dente. Drain well.
2. Heat a frying pan over medium heat with the olive oil. Add minced garlic and dried chili flakes and saute till the garlic is almost golden brown in colour.
3. Stir in the drained Assorted Mushrooms and give it a quick stir for about 10 seconds before tossing in the cooked spaghetti, chopped parsley and tomato cubes.
4. Toss the mixture well with a tong or long chopstick for another 5 seconds before removing it from heat so that the spaghetti would soak up the flavour from the garlic and chili oil.
5. Lastly season to taste with salt and freshly ground black pepper before serving.

~ You can increase the dried chili flakes to 1/2 teaspoon if you prefer more spicier taste.

~ Increase the amount of minced garlic to 3/4 tablespoon to a richer garlic aroma and taste.

~ Carefully not to burn the garlic otherwise it will turn bitter.

When I first read about this product tasting invitation I was still hesitating on whether to give it a try because our family hardly consume those bottled or canned food products. And in Singapore it also very convenience to purchase fresh mushrooms that is easily available in the supermarkets or etc. But after trying a few types of these bottled mushrooms from Yifon it actually changed my mind set on these instant mushrooms which taste just as good as those fresh mushrooms and most importantly they are also carefully packed with rich nutritional values as well. For more information of these products you can refer to their official website at

These instant mushrooms can be purchased at any leading supermarkets at a retail price of S$1.95 per bottle from the canned food department. So why not try to look out for these Yifon bottled mushrooms during your next visit to the supermarket and grab a bottle of two for your pantry and use it to cook your favourite mushroom dishes or serve it straight from the bottle as a topping for porridge or noodles.

Lastly I would like to thanks Daen Ng of Vibes Communications Pte Ltd and YIFON on the invitation to try out their delicious instant bottled mushrooms. And I would also love to hear from those who has tried these mushrooms on some of your feedback and methods on consuming them too.

Friday, 7 May 2010

5 Minutes Tofu Dish

Tofu is always one of the best and versatile ingredient found in the kitchen pantry. Since Tofu has very little flavor or smell on its own, you can use it to create all kinds of sweet and savory dishes range from starter, soup, main course and dessert or even in cake and pastry. Today we are going to prepare a less than 5 minutes dish using Tofu and Pork Mince with Bean Paste (肉酱) as the main ingredients.

This is a very simple and yet presentable dish that doesn’t even require any cooking time but perhaps just a few seconds to a minute of re-heating in the microwave before serving. As you know Tofu is rather tasteless so by adding Pork Mince with Bean Paste (肉酱) to it, it actually acts as a seasoning to this dish too. In order to make this dish look and taste even better, I also add in some shimeji mushroom and "century egg - 皮蛋" in it.

1 Box of Silken Tofu
3 Tablespoon of Pork Mince Paste(肉酱)
1 Century Egg(皮蛋), cut into small cubes
1 Packet of Shimeji Mushroom, optional

Some Spring Onion
Some Chilli

1. Remove the tofu from the packaging and place it on a big serving plate and try to pad dry both side with some kitchen paper towel.
2. Cut/plug the individual stalk off from the bunch of shimeji mushroom, and give it a quick 30 second stir in a lightly oil saucepan.
3. Removed and arrange on the side of the tofu.
4. Spread the pork mince paste on top of the tofu and scatter the century eggs all over it.
5. Before serving, reheat the tofu in microwave for 30 second to a minute high depending on the voltage of your microwave.
6. To serve, top with some chopped spring onion and chiili as garnish.

So you see, this is a very quick and easy dish that can be served in about 5 minutes time. And if you don't prefer to do any extra washing after stir-frying the mushroom then perhaps you can replace the mushroom by some shredded lettuce, which can blend well with the bean paste too. Posted by Picasa

Wednesday, 14 March 2007

Stir-Fry Doufu With Egg

I saw a similar dish on TV show recently while they fry egg with doufu. So I decided to give it a try with whatever ingredients I can find in my fridge.

Other than the Main Ingredients like Doufu and Eggs, I added in shredded carrot, chopped spring onion and pork minced. Guess I am too greedy with the doufu as I used up the whole box with only two egg so it doesn't bind everything together like a omelet. But overall I still like this Doufu with Egg dish as it's light and simple with all the nutrition in it..... :) Posted by Picasa
1/2 - 1 Box Of Silken Doufu
2 - 3 Eggs, beaten
100g Pork Mince
1 Small Carrot, shredded
1 Sprig Of Spring Onion, finely chopped

1. Marinate the pork mince with some pepper, sesame oil and light soya sauce for about 5 - 10 minutes.
2. Cut the doufu into small or large cubes depend on your preference. (i cut mine into small cubes)
3. Add about 1 tablespoon of oil in a preheat pan, stir-fry the pork mince till almost done then add in the shredded carrot and spring onion.
4. Fry till fragrant then add in the doufu and stir till combine.
5. Slowly pour in the beaten egg and swirl around the pan to form an omelet.
6. Fry till egg and meat is cooked thru, dish up and serve.

a) You can used those egg doufu in tube form instead of the box.
b) The number of eggs used depend on the amount of doufu used.

Thursday, 7 December 2006

Prawn & Pork Mince Doufu

I love to eat this type of Pan-fry Doufu dish that is usually available in the coffee shop economical rice stall(Chup Chye Peng), it usually goes well with white rice because of it gravy.

You can purchase this doufu in the wet market from those selling bean sprout and bean curd stall. It cost about 60 cents for a piece which can transform into a wonderful and nutrition dish for the family.

1 Piece Of Pan-fry Doufu
50g Of Frozen Mixed Vegetables
50g Minced Pork
6-8 Medium Prawns, shelled & devein
1 Stalk Of Spring Onion, chopped
1/2 Brown Onion, cut into wedges
1 Small Tomato, cut into cubes
1/2 Tablespoon Of Mince Garlic
2 Tablespoons Of Oil
Seasoning Sauce:
2 Tablespoons Abalone Sauce
1/2 Tablespoon Oyster Sauce
1 Teaspoon Sugar
1 Teaspoon Sesame Oil
Some Pepper
3/4 Teaspoon Potato Starch
120ml Water

1. Wash and cut the doufu into big cubes and pat dry on kitchen paper towel and set aside.
2. Preheat the pan with 1 tablespoon of oil and pan-fry the doufu until golden brown on all sides, removed.
3. Next add in the remaining 1 tablespoon of oil and saute the onion wedges and minced garlic until fragrant then add in the mince meat and prawns.
4. When the meat is almost done, add in the mixed vegetables and diced tomato.
5. Stir till well combined then add in the fried doufu and seasoning sauce.
6. Bring it to boil and simmer for 1 minutes, remove from heat and stir through the spring onion.
7. Dish up and garnish with extra chopped spring onion and chilli. Serve with rice.

a) If you don't like to used minced pork, you can replace it with diced roast pork.
b) You need to buy the doufu that is suitable for pan-fry not those used in soup.

Thursday, 6 July 2006

Thai-style Deep-fry Doufu

I had eaten this "Thai-style Deep-fry Doufu" twice from the Sembawang SAF Yacht Club restaurant. I love the crispness of the fried doufu with the sweet and spicy Thai sauce. It's really amazing how this simple doufu dish can be so appetizing.

Doufu(豆腐) or bean curd is a food of Chinese origin, made by coagulating soy milk, and then pressing the resulting curds into blocks. The making of doufu from soy milk is similar to the technique of making cheese from milk.

For soft silken doufu (嫩豆腐) or soy beancurd(豆花) the soy milk is curdled directly in the doufu's selling package. For standard firm Asian doufu, the soy curd is cut and strained of excess liquid using cheese cloth or muslin and then lightly pressed to produce a soft cake. Firmer doufu, such as Asian dry doufu(荳乾) are further pressed to remove even more liquid. The doufu curds are allowed to cool and become firm

Doufu is low in calories, contains beneficial amounts of iron (especially important for women of child bearing age) and has no cholesterol (a risk factor for heart disease). Depending on the coagulant used in manufacturing, the doufu may also be high in calcium (important for bone development and maintenance) and magnesium (especially important for athletes).

1 Packet of Pressed Doufu,板豆腐
3-4 Tablespoon Cornstarch
1 Beaten Egg

1. Soaked the whole box of doufu in water for about 1-2 hours(this is to harden to doufu for deep-frying purpose).
2. Remove the doufu from the packing then cut into 12 equal pieces then use kitchen paper towel to dry it well.
3. Next coat the doufu pieces with some cornstarch then dip in beaten egg and coat with cornstarch again.
4. Set it aside for 1-2 minutes before deep-frying it in hot oil for 2 minutes or until golden brown.
5. Drain and set aside.

Ingredients For Salad Base:
1 Japanese cucumber
1 Medium Carrot
1 Red Apple/Mango
1 Medium Tomato, cut into wedges
Rind Of 1 Lemon

1. Wash all the above, shred them finely, mix well and place in a mixing bowl.
2. Set aside in the fridge while you prepare the doufu.

Sweet & Spicy Sauce:
2 Tablespoon Thai-style Sweet Chilli Sauce
2 Small Red Chilli, finely chopped
1 Tablespoon Drinking Water
2 Tablespoons Thai Fish Sauce
1/2 Teaspoon Sugar
2 Cloves Of Garlic, finely grated
Juice Of Half Lemon
1/2 Tablespoon Finely Chopped Coriander

1. Mix all the above ingredients together in a small bowl and stir till well combined.
2. Set aside for later use.(you can prepare it ahead and place in the fridge)

Assemble The Dish:
1. Remove the salad from the fridge, place it as a base on the serving plate.
2. Arrange the tomato wedges around the plate, drizzle 1/4 of the sweet & spicy sauce on the salad.
3. Place the fried doufu on top of the salad base, then drizzle the rest of the sauce evenly on the doufu and serve hot.

You can use any vegetables for the salad base as you prefer.

If you don't like the garlic smell, you can omit it from the sauce. And if you prefer a hotter sauce, you can add more chopped chillies. Posted by Picasa