Salt and Pepper Deep Fried Tofu

I've been wanting to cook this dish for a long time. This dish was inspired by a similar dish that I had in Guangzhou many yeas ago. Back then, we had this dish with cold beers. It was a chilly night and we were sitting outside by the roadside. Ohh.. those were great experience!

This dish has now become my hubby's new favourite dish! He loves it so much and commented that it is even better than restaurant.

These tofu were crispy on the outside and soft on the inside. If you haven't had this dish before, you may think that these tofu will be bland, but you are wrong! (Well, Ive been wrong before.) It's packed with flavors and it's so addictive, you just can't stop munching on it!

SALT AND PEPPER DEEP FRIED TOFU

Prep Time  : 10 mins
Cook Time : 20 mins
Total Time : 30 mins
Serves       : 3 - 4 pax

Ingredients:
1 block japanese firm tofu (400g), or any firm tofu
1 egg, beaten
1/2 cup all purpose flour
1/4 tsp black pepper
1 cup breadcrumbs

1 Tbsp chopped garlic
2 Thai chillies, chopped finely
1-2 stalks spring onions, chopped (separate the white part and green part)

Seasonings (Mix in a bowl)
1/2 tsp salt
1/2 tsp sugar
1/4 tsp white pepper

Directions:
1. Remove cold tofu from package and place on a deep plate. Let it comes to room temperature on the kitchen countertop for at least an hour. After 1 hour, discard the excess water on the deep plate and place tofu on the kitchen paper towel. Carefully cut the tofu into cubes around 2cm x 2cm and drain on kitchen paper towel again.

2. Crack an egg into a bowl and beat until there is no more translucent stringy stuff, leave aside until needed. In a shallow dish, mix flour and black pepper together, leave aside until needed. And in another shallow dish, add breadcrumbs.

3. Toss tofu in flour mixture, then drop it in the egg bowl. Make sure to coat the tofu all around with the eggs. Carefully lift up the tofu and let the excess egg drips back into the bowl. Then roll the tofu in the breadcrumbs, making sure to cover every spot. Place on a dry plate while you work on the rest. (Refer to notes below)

4. Heat enough oil in a wok to deep fried the tofu. Fry the tofu under medium heat for a minute or until golden brown. Dish up and drain on kitchen paper towel.

5. In a wok, heat 1 tablespoon of oil. Sauté the garlic, chopped spring onions (white part) and chopped chillies until fragrant. Off the heat, add the fried tofu, seasonings and chopped spring onions (green part), and toss to mix evenly. Serve immediately. (Refer to notes below)

Notes:
● Step 3 : To avoid messy hand, use your right hand for dry ingredients and left hand for wet ingredients, or vice versa.

● Step 5 : To get crispy tofu, make sure not to get any liquid into the mixing. Make sure that the chopped spring onions (green part) is completely dry.

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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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Sizzling Hot Plate Tofu

We love our cast iron hot plate. It is really good for both baking and cooking. And today, I am going to share with you, my hubby's favourite dish. Sizzling Hot Plate Tofu is one dish that requires a good cast iron hot plate. Without a hot plate, you can't make the perfect 'this dish'.

Because it was an impromptu request from my hubby, I just make do with whatever ingredients I have in my fridge. You may refer to the last note in my recipe for other ingredients that you can add.

See the bubbles over the edge of the plate, it was sizzling hot! Even tho' it's only minced pork sauce over the tofu and egg, my hubby rated this at 9 out of 10. Yummy!!

A Simple Sizzling Hot Plate Tofu

SIZZLING HOT PLATE TOFU

Prep Time  : 20 mins
Cook Time : 20 mins
Total Time : 40 mins
Serves       : 2 - 3 pax

Ingredients:
2 rolls japanese egg tofu
1 tbsp corn starch

200g minced pork
1 cup water
1 egg
2 cloves garlic (minced)
Spring onion for garnish

Marinade
1 tbsp soy sauce
1 tsp sugar
1/2 tsp white pepper
1/2 tsp salt
1 tsp sesame oil
1/2 tbsp vegetable oil

Seasoning
1 tbsp oyster sauce
1 tbsp soy sauce
1 tsp dark soy sauce
1/2 tbsp sugar
1 tsp Shaoxing wine (optional)
Salt to taste

Thickening (Combine in a small bowl)
1 tbsp corn starch
1 tbsp water

Directions:
1. Cut the japanese egg tofu into thick slices, approx. 1.5cm thickness. Lightly coat with corn starch and deep fry until golden brown. Dish up and set aside.

2. Marinade the minced pork with soy sauce, sugar, white pepper, salt and oil for at least 15 mins.

3. In a wok, sauté garlic until fragrant. Add in minced pork and stir-fry untill browned.

4. Add in water and seasoning, and bring to a boil. Thicken with corn starch solution by pouring the solution into the minced pork mixture in a slow stream while stirring it. When the sauce is done, turn to lowest heat.

5. Add in a tsp of vegetable oil on the hot plate and heat over the stove on high heat until smoking hot. Transfer the plate to its wooden tray and quickly beat in an egg. Arrange the previously deep fried egg tofu on top of the egg and pour the sauce over the egg tofu. Lastly, sprinkle a handful of chopped spring onion on top and serve immediately.

Notes:
● By adding (vegetable) oil during marination, it helps to separate the meats better for cooking later.

● I love to keep my sauce piping hot until it is ready to be used. If you have only one stovetop, you may pour out the sauce first and heat the hot plate.

● Usually, I will get ready my dining table and had everyone seated when my sauce is ready. Then when the hot plate is ready for sizzle, everything will be done in a hastily manner to ensure that my guest will be able to see and hear the sizzling.

● This is the simplest Hot Plate Tofu. You may add other ingredients such as prawn, thin slices of shitake mushroom, thin slices of carrot, shredded black fungus and baby corn, in a combination of 3-4 ingredients.

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Milton of It's Me! Bluedreamer!