Homemade Tofu with Minced Meat Choy Poh (Preserved Radish)

This is a perfect dish for the whole family! Everyone will love it! It will taste even better if you are uses fresh soy milk. I am using the packet type but it still taste good.

My 6 years-old daughter whom was not pleased with the appearance in the beginning, is claiming this dish as her next favourite dish!




Hope you will enjoy this recipe as much as we did!


HOMEMADE TOFU WITH MINCED MEAT CHOY POH (PRESERVED RADISH)
Prep Time  : 15 mins
Cook Time : 30 + 15 mins
Total Time : 1 hour
(+ 1 hour cooling)
Serves       : 3 - 4 pax

Ingredients:
Tofu
4 eggs
350ml soy milk (without sugar)
1 tsp corn starch

100g minced meat of your choice (chicken or pork)
1 1/2 Tbsp chopped garlic
1 Tbsp chopped shallot
1 Tbsp chopped red chilli
1 1/2 Tbsp chopped capsicum (green)
1 Tbsp choy poh/ preserved radish
1 Tbsp oyster sauce
1 Tbsp soy sauce
1 tsp sugar
1/2 tsp white pepper powder
1/2 tsp dark soy sauce
1/4 tsp sesame oil

Thickening (Combined)
1 tsp tapioca starch
1 Tbsp water

Directions:
You will need a steam-proof bowl approx. 14cm diameter and 6cm height, lightly oiled on all sides.

1. Soak choy poh/ preserved radish in water for 10 - 15 mins. Strain and squeeze out all the water. Leave aside until needed.

2. In a bowl, whisk eggs lightly with a fork, breaking off any translucent stringy in egg white. Add in soy milk and combine both ingredients. Then mix in corn starch and strain the mixture into the prepared dishware. Cover with an aluminium foil and steam for 30 - 40 mins, until a skewer inserted comes out clean. Start checking at 30 mins and every 5 mins after.

3. Let cool for 1 - 2 hour. When it is cool to touch, loosen the sides of the tofu from the dishware with the tip of a knife. Do this by gliding the knife quarter way down all around. Then place a plate on top of the dishware and invert both dishware and the plate. Now, the dishware is on top of the plate, gently tap the dishware to loosen the tofu. The tofu should be able to separate from the dishware easily. (Refer to notes below)

4. Coat tofu with corn starch and deep fried until golden brown, using medium-high heat. Drain on paper towel.

5. In a wok, heat 1 tablespoon of oil and add in the minced meat of your choice. When the meat is halfway cooked, sprinkle some white pepper powder and continue to cook until the meat is fully cooked. (Refer to notes below)

6. Push the cooked meat to the sides of the wok. In the center of the wok, dry fry the choy poh/ preserved radish for 30 sec to remove moisture. Then add 2 tablespoon of oil and sauté the choy poh, garlic and shallot until fragrant, follow by red chilli and green capsicum. Stir-fry everything, including the meat for another minute or two. Add in water and the rest of the seasonings.

7. Bring gravy to a boil and let it simmer for 2 - 3 minutes. Then thicken with starch slurry and pour onto the deep fried tofu.

Notes:
Step 3 : If you are having trouble removing the tofu from the dishware, you may cut the tofu into few smaller sections and use a silicone spatula to gently scoop it out.

Step 5 : If your meat is releasing liquid, cook until most of the liquid evaporated.


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Spinach Tofu with Shimeji Mushroom

Spinach, mushrooms and eggs... Oh, this is a brilliant combination! Simply because these three are my daughter's favourite! And I knew this would be a yummy~licious dish when I saw this recipe over at Spice n Pans. And indeed it was! Thank you Spice n Pans!

To cater for my small family, I've halved the original recipe and make a little tweak here and there. The extra step to deep fried the tofu is compulsory if you ask me. It enhances the flavour of the spinach and tofu, and combined them together.

To complete this dish, this yummylicious deep fried spinach tofu is drenched in a mildly flavoured mushroom gravy. A little bit of spinach, a little bit of tofu and a little bit of mushroom... hmmmmm.... you tell me, aren't you already salivating?



SPINACH TOFU WITH SHIMEJI MUSHROOM
(Recipe adapted from Spice n Pans)
Prep Time  : 20 mins
Cook Time : 30 mins + 5 mins
Total Time : 55 mins (+1 hour cooling)
Serves       : 3 - 4 pax

Ingredients:
Tofu
300ml soy milk (without sugar)
4 eggs, lightly beaten
1/4 tsp salt
50g spinach, chopped finely

Mushroom Gravy
1/2 Tbsp chopped garlic
1 pkt shimeji mushroom
250ml water
1/4 pc chicken cube
1/2 Tbsp oyster sauce
1/4 tsp sugar
1 tsp dark soy sauce
1 tsp sesame oil
1/2 Tbsp shaoxing wine
Pinch of salt

Thickening (Combined)
1 tsp tapioca starch
1 Tbsp water

250g spinach, blanched

Directions:
You will need a steam-proof dishware/ container about the size of 7" x 5" and 2" height. Lined all sides with a baking paper.

1. Layer the chopped spinach at the bottom of the lined dishware/ container.

2. In a bowl, combine soy milk and beaten eggs. Add salt and whisk till all ingredients are well incorporated.

3. Slowly sieve the egg mixture into dishware/ container, making sure not to mess up the spinach layer. The chopped spinach will float up and make a nice top layer. Cover with an aluminium foil and steam for 25 - 40 mins, until a skewer inserted comes out clean. Start checking at 25 mins and every 5 mins after.

4. Pull up the baking paper to remove the tofu from the dishware/ container. Leave it on a plate to cool for 1-2 hours.

5. After cooling, remove the baking paper from the tofu. Cut the tofu into 6 equal parts.

6. In a wok, heat enough oil to deep fried the tofu under medium heat. Deep fried until golden brown and drain on paper towel.

7. To make the gravy, sauté garlic until fragrant. Then add in mushroom and stir-fry for a min. Pour the shaoxing wine around the wok/ pan and stir-fry for another 30 secs. Add in water, follow by the rest of the seasonings. Bring the mixture to a boil, and let simmer for 1-2 mins. Taste the broth and adjust accordingly. Thicken up with tapioca starch slurry.

8. To plate, layer blanched spinach at the bottom of the plate. Arrange the deep fried tofu on top of the spinach and pour the gravy over it.

Notes:
● Do not over-steamed the tofu else it will be rough. Start checking after 25 mins.


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Make this recipe? Don't forget to snap a photo of it and tag #msyummyliciousrecipe on social media! I would love to see them! Enjoy my recipe!





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