Posted on April 25, 2017 by cookwithkathy
600 g pork belly
300 g lotus root (sliced)
1 large cube red fermented tofu
1 clove garlic (crushed)
1 tsp minced ginger
1/2 cup water
sugar to taste
- Cut pork belly into bite-sized pieces.
- Heat 1 tbsp oil in a wok. Stir fry the lotus root until fragrant. Remove and set aside.
- Saute garlic and ginger with some oil in the wok. Add pork belly and stir fry briefly. Return lotus root to the wok and mix in the fermented tofu. Toss until the fermented tofu dissolves.
- Add water and bring to a boil over high heat. Turn down heat and simmer until the pork and lotus root are tender.
- Season with sugar according to taste. Simmer for 10 more minutes. Serve hot.
Source: Hong Kong magazine
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Posted on April 22, 2017 by cookwithkathy
10 sheets tofu skin
8 pieces cotton strings
1/4 cup dark soy sauce
1 tbsp light soy sauce
2 tbsp oyster sauce
1 tbsp sesame oil
2-1/2 tbsp sugar
1 tsp mushroom essence
1 cup water
- Cut 2 pieces tofu skin into 8 quarters.
- Cut remain tofu skin in small pieces. Sprinkle with 3 tbsp water.
- Bring the seasoning to boil in a saucepan. Turn off heat and mix in the small tofu skin pieces. Mix well as filling.
- Divide filling into 8 portions.
- Add 1 portion of filling on each tofu skin quarter. Form into a roll. Tie tightly at intervals with cotton string.
- Steam on a greased bamboo steamer for half hour.
- Remove string when the sausages cool, glaze with sesame oil. Serve hot or cold in slices.
Makes 8 sausages.
Source: Chinese Vegetarian Dishes
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Posted on April 12, 2017 by cookwithkathy
1 lb fresh yellow noodles (‘Hokkien’ mee)
1/2 cup oil
1 square hard tofu (taukwa), cut into small dice
1 medium red or brown onion, chopped
1 medium tomato, finely chopped
2 tablespoons roughly chopped coarse chives (kuchai) or spring onion
1 sprig curry leaves (karuvapillai), finely chopped
2 tablespoons tomato sauce
1 tablespoon chili sauce
2 teaspoons light soy sauce
2 eggs, lightly beaten
1 boiled potato, skinned and cut into small dice
1 fresh green chili, sliced
- Rinse noodles in warm water, drain and set aside.
- Heat oil in a kuali and fry the tofu until golden brown. Drain and set aside.
- Cook the onion in the same oil for 2-3 minutes, until soft, then add the drained noodles, tomato, chives, curry leaves and three types of sauce. Cook over gentle heat, stirring frequently, for 3-4 minutes.
- Pour over beaten egg and leave to set for about 45 seconds before stirring to mix well with the noodles. Add the potato and tofu, stir, cook for another 30 seconds and put on a large serving dish. Garnish with green chili and serve with additional tomato and chili sauce according to each person’s taste.
Source: Singapore Food
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Posted on February 21, 2017 by cookwithkathy
10 oz pork belly, cut into slices
2 large tomatoes, cut into wedges
1 pack (6 oz) firm tofu, cut into 1/2-inch thick pieces
2 slices ginger
1 stalk green onion, cut into sections
1 tbsp oil
1 tbsp light soy sauce
1/4 tsp ground white pepper
1 tsp Chinese cooking wine
1 tsp cornstarch
1 tbsp dark soy sauce
1 tsp sugar
1 tbsp cornstarch
2 tbsp water
- Mix pork with the marinade ingredients. Set aside for 15 minutes.
- Heat oil in a wok. Saute ginger and green onion until fragrant.
- Add pork and stir-fried until no longer pink.
- Add tofu and tomato. Toss to combine.
- Add sauce ingredients and cook over medium heat until the pork is fully cooked. Serve hot.
Source: Hong Kong magazine
Filed under: Braise, Chinese, Pork, Recipe Clipping, Sauce, Tofu, Vegetable | Comments Off on Chinese-style Braised Pork Belly and Tofu
Posted on January 28, 2017 by cookwithkathy
2 tablespoons expeller-pressed canola oil
8 ounces firm or pressed tofu, thinly sliced and briefly pressed between paper towels to dry
1 medium onion, sliced
1 to 2 tablespoons curry powder
1 teaspoon evaporated cane sugar
1/4 teaspoon salt
1/2 cup vegetable broth
1 pound sugar snap peas, stemmed and strings removed
1/4 cup chopped fresh cilantro
- Heat 1 tablespoon of the oil in a nonstick skillet over medium-high heat. Add the tofu and saute until the slices are golden on both sides. Transfer the tofu to a plate.
- Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add the onion and saute until translucent. Stir in the curry powder, sugar, and salt and stir-fry for 1 minute.
- Add the broth and tofu, and stir until combined, taking care not to break up the tofu.
- Add the peas, cover, and let the peas steam until just crunchy-tender, 2 to 3 minutes. Transfer to a serving dish and garnish with the cilantro before serving.
Makes 6 to 8 servings.
Source: True Food
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