Smooth tofu with Crispy Toppings

Here's my first smooth tofu (beancurd)...

and as usual...the best for my loved one...

I bought organic one...a little bit more expensive but it is healthier than the common one..

Smooth tofu with Crispy Toppings

Ingredients

1 piece of tofu

Few cloves of garlic and shallots

1 tablespoon of Japanese anchovies (those tiny little ones)

1 tablespoon of dried shrimps

1 teaspoon of chicken stock

1 teaspoon of oyster sauce

1 teaspoon of sesame oil

1 teaspoon of water

a pinch of sugar

Instructions

1 Fry dried shrimps and anchovies until crisp. Sprinkle very little sugar on them and set aside.

2 Fry shallots and garlic until soft and fragrant. Lift them up before it turns brown and set aside.

3 Steam the tofu and set aside. Place the garlic, shallots, anchovies and dried shrimps on it.

4 Mix the oyster sauce, chicken stock, sesame oil, water and sugar in a sauce pan and simmer.

5 Pour sauce over the tofu. Garnish with parsley and red chilli for colour!

There you go,

smooth tofu with crispy toppings!

Ebi Agedashi Tofu

Found one Japanese smooth tofu in the fridge,

too little for a dish, but too much for a snack...

So I created this as an appetizer :

Ebi Agedashi Tofu

Ingredients

Japanese smooth tofu (beancurd)

Cornstarch

A little sugar

Prawns

Shoyu

Herbs

Instructions

1 Cut the tofu (beancurd) into bite size. Coat with cornstarch and a little sugar and fry.

2 Arrange the tofu on a nice plate.

3 Fry the ebi (prawns) and put one on each tofu.

4 Simmer a little shoyu mixed with water and sugar.

5 Pour sauce on tofu and garnish with thyme or parsley.

There you go, an appetizer in 15 minutes!

 

Japanese Tofu with Vegetables

♥ Perfect dinner for 2 ♥

Darling loves beancurd (tofu)...it's affordable and good for the skin.

I cooked mine with lots of vegetables:

Japanese Beancurd with Broccoli Island

Ingredients
A few florets of broccoli
A pack of beancurd
Whatever vegetables you want to add in
Garlic and shallots (chopped)
Carrots (diced)
Corn nibblets
Green peas
2 Mushrooms (sliced thinly)
3 tablespoons of chicken stock
A little cornstarch
A dash of pepper and sugar

Instructions
1 Steam broccoli and enoki mushroom (you can substitute with any vegetables you wish) and set to cool.
2 Arrange the broccoli in the middle of the plate (like an island) as well as the enoki mushrooms.
3 Coat the beancurd with some cornstarch, sugar and salt. Fry and arrange around the "island" of broccoli.
4 Fry some garlic and shallots until fragrant. Add water, mushrooms, chicken stock, some sugar and pepper.
5 Add corn. carrot and green peas and let it simmer.
6 Pour in some cornstarch mixed in water to slightly thicken the sauce.
7 Pour the vegetable sauce around the island of broccoli and serve hot.

Yummy!

Japanese Bean Curd with Vegetables

Few days ago, I tried adding bean curd into my cooking...so basically

this is my first time cooking bean curd!

Wow...so many "first times"...

This dish is easy to make, healthy and the ingredients are quite cheap! A pack of japanese beancurd only costs me RM1.80 (approximately USD0.60) while the other vegetables I added are common vegetables. The sauce of this dish is very delicious and goes along with plain white rice.

Here's what I prepared :

Japanese Bean Curd with Vegetables

Ingredients

1 pack of Japanese beancurd

1 egg

4 mushrooms (sliced)

A few florets of broccoli

Carrot (diced)

Corns

Green peas

Garlic & Shallots (chopped finely)

Chicken stock/broth

Sugar and salt

Pepper powder

Instructions

1 Cut the beancurd into 1.5cm thick pieces.

2 Steam the beancurds and after that arrange them on a nice plate.

3 Fry some garlic and shallots until fragrant. Add adequate chicken stock/broth.

4 Put in mushrooms, broccoli, all other vegetables and some water.

5 Add the egg in the sauce as well as a pinch of sugar, salt and pepper.

6 Pour the vegetables in sauce on the beancurds arranged on the plate earlier.

Ta-da!

Have a try!