Stir-fried Tofu, Leek and Dill

Dill

The green, feathery leaves of dill is very aromatic and has a strong distinctive taste which I love so much.  Dill pairs beautifully with seafood or eggs, but today I am going to incorporate this aromatic dill into a tofu and leek dish.  It is a very simple yet delicious dish which goes very well with rice or plain congee.

Ingredients:
350g firm tofu, diced
50g dried shrimps, soaked and chopped into smaller pieces
2 leeks, sliced thinly
1 small bunch dill, chopped
half a carrot, diced
3 cloves garlic, minced
salt & pepper, to taste
cooking oil

• Heat oil in a wok and fry the tofu until light brown.  Dish out and set aside.
• Fry dried shrimps until fragrant.  Dish out and set aside.
• Saute minced garlic with some oil until aromatic.  Add in diced carrot and stir-fry for a minute or two.  Toss in leek, fried tofu and dried shrimps; stir to combine.  
• Season with salt and pepper.  Finally add in chopped dill and stir to combine.
• Serve hot with rice or congee.

Salted Egg Yolk Tofu (黃金豆腐)

Ingredients:
4 pieces of tofu, cut into 1" length, pat dry
3 salted egg yolks, steamed and mashed
2 tbsp butter
3 cloves garlic, minced
3 shallots, minced
3 sprigs of curry leaves, washed and pat dry
2 bird's eye chillies, chopped
sugar & salt, to taste
dash of pepper

• Heat oil and fry tofu until golden brown and crispy.  Drain on kitchen towels to absorb excess oil.  Set aside.
• In the same frying pan, fry curry leaves until crispy and fragrant.  Remove and set aside.  
• Add butter and saute minced shallots and garlic until fragrant, then add in chillies and then the crispy curry leaves.  
• Add in mashed salted egg yolks and stir until well combined.  Toss in the fried tofu pieces and fry until tofu pieces are well coated.
• Dish out and serve hot with plain rice.

Vegetarian Braised Yam and Bean Curd Skin (豆包）

I don't have an exact measurement for the ingredients in this recipe as I was just experimenting with this vegetarian version of Braised Yam with Pork Belly （芋头扣肉）。 After seeing and tasting the end result, surprisingly it wasn't bad at all; so I decided to share this dish with those who are interested.  To make the dish look more appealing, invert the steamed yam and 'dou bao' onto a plate lined with lettuce leaves and garnish with chopped coriander leaves before serving. 

Ingredients:

1/2 a yam, sliced into 8-10mm thick

1 pack (300g) of bean curd skin (fresh soy chip / 豆包), squeezed dry

3 cloves garlic, minced

3 shallots, minced

small knob of ginger, minced

cooking oil

sesame oil

Sauce: (Please adjust seasoning to taste)

1 cup water

1 tbsp Chinese cooking wine

1 tbsp light soy sauce

1 tbsp oyster sauce

1/2 tsp dark soy sauce

1 tbsp red yeast rice paste (or red fermented bean curd - "nam yue")

a little rock sugar 

pepper

• Fry the yam pieces and bean curd skin ('dou bao') until light brown.  Set aside.
• With a little oil and sesame oil, stir fry minced ginger, shallots and garlic.  Then add in sauce and boil until sugar dissolved.  Set aside to cool slightly.
• Coat fried yam pieces and 'dou bao' with sauce and arrange neatly in a bowl.  Pour remaining sauce over the yam and 'dou bao'. Cover with a plate.  Steam for about 1 hour or until yam is soft.
• Invert the steam yam and 'dou bao' onto a plate and serve.

Hakka Yong Taufu (客家酿豆腐)

Although I am a Hakka, I don't really know very many Hakka dishes, so when asked to name one Hakka dish, no doubt the classic Hakka Yong Taufu instantly comes to mind.  The Hakka versions of Yong Taufu has more depth of flavour with the addition of minced pork and salted fish or dried shrimps as well as minced garlic - which distinguishes Hakka Yong Taufu from the Cantonese version which only uses fish paste as filling.  I am sure every family, Hakka or not, has their own version of Yong Taufu.

I like to use semi-soft taufu which are often too soft and delicate to cut into triangles and stuffed with filling.  So I adopted the 'open-face' method - which I scooped out a little cavity in the taufu and stuffed with filling.  The stuffed taufu is then pan-fried until slightly crispy on the outside but still maintain its softness on the inside; and then braised.  Besides taufu, a variety of vegetables can be stuffed with the fish and meat paste, eg okra, bitter gourd, eggplant, chillies, tofu puff, etc.

It is indeed time consuming to make this laborious Yong Taufu but is well worth the effort.

The 5 steps to making Hakka Yong Taufu from scratch:
1.   Prepare fish paste
2.   Prepare Hakka Taufu stuffing (fish & minced pork paste)
3.   Stuff taufu
4.   Cook the stuffed taufu (pan-fried and then braised)


Prepared fish paste:
1 Spanish mackerel tail (yield about 800g flesh)
1 egg white
1.5 tsp salt
2.5 tbsp tapioca starch
4 tbsp cold water

• Fillet the fish.  Using a metal spoon scrape the flesh from the skin of the fillet as well as from the bones.
• Place the flesh and all the ingredients except water into the food processor and PULSE until fine, adding water gradually.  Process until the fish paste comes together and turns light colour.
• With wet hands gather the fish paste together and keep 'throwing' it onto the chopping board   or a large mixing bowl until it becomes firm and shiny (wet your hands so that the paste won't stick).

(At this stage, you can make fish balls or stuff the paste into taufu or vegetables)

Prepare Hakka Yong Taufu stuff (fish & meat paste):

800g fish paste

500 minced pork

70g dried shrimps, finely chopped or processed in the food processor)

50g garlic, finely minced

3 tsp pepper

2 tsp sesame oil

1 tsp sugar

3 tsp salt

0.5 tbsp tapioca starch

• Combine all the ingredients in a large mixing bowl and mix well.
• Throw the fish & meat paste onto the chopping board (or mixing bowl) until it is firm.
• The paste is then ready to be stuffed into taufu (or any vegetables you prefer).

(Leftover fish & meat paste can be frozen)

Stuffed Taufu:
Use a sharp paring knife to cut a square on the taufu (do not cut too deep).  Use a teaspoon to carve out the taufu to make a crater-like hole and fill the hole with the fish and meat paste; smooth the surface with wet hands. (Reserve discarded taufu for later**)

Cook the stuffed taufu:

Ingredients for sauce:

3 cloves garlic, minced finely

2 shallots, minced finely

1 tbsp fermented soy bean paste

1 tbsp oyster sauce

3 tbsp light soy sauce

sugar & salt (adjust to individual taste)

approx 2 cups of chicken stock or water 

1 tbsp cornstarch + 1.5 tbsp water - for thickening of the gravy

coriander leaves - for garnishing

• In a frying pan, heat oil over medium-high heat.  Place the stuffed taufu with the stuffing side down and fry in batches until brown and crisp (about 2 min on each side).  Transfer to a plate lined with paper towel to drain the oil.
• With a little oil in the pan, saute garlic and shallots until aromatic.  Add in the fermented soy bean paste and sugar, stir quickly before adding chicken stock, oyster sauce and soy sauce.
• Arrange all the stuffed tofu in frying pan and pour in sauce.  Cover and let simmer under medium heat for about 10 min (do not over cook the tofu).
• Thicken sauce with cornstarch mixture.
• Garnish with coriander leaves.

** Mashed taufu with fish and meat paste:

• Mash the discarded taufu chunks.  Add in fish and meat paste and combine well.
• Make the paste into small patties and fry in hot oil.
• Patties can be braised together with the yong taufu or eat them on its own with chilli sauce.

Pipa Tofu ( 琵琶豆腐 )

Image from 4.bp.blogspot.com

These tofu patties are shaped to resemble  a  pipa (Chinese: 琵琶, prounced as Pee-pah) which is one of the oldest Chinese musical instrument with a pear-shaped wooden body; hence the name Pipa Tofu.   

  

(A)  Ingredients  (Makes 28 pieces)

160g minced Spanish mackerel flesh

100g minced pork

60g prawns, minced

40g bacon, chopped finely

50g carrot, chopped finely

4 water chestnuts, chopped finely

2 shiitake mushroom, softened and chopped finely

340g soft tofu, mashed

2 tbsp finely chopped coriander leaves

1 tbsp finely chopped spring onion

1 egg white

1/2 tbsp light soy sauce

2 tsp white pepper

2 tsp salt, or to taste

1/2 tsp sugar

1 tbsp tapioca starch

Mix together for coating during frying:

2 tbsp plain flour

2 tbsp tapioca starch

enough oil for deep frying

• In a large mixing bowl, combine all the ingredients (A) together to make a paste.
• Grease porcelain Chinese soup spoons with some oil, scoop spoonfuls of the paste and mould into a shape of Pipa.   With wet fingers, smoothen the surface.  
• Place the spoons on a stainless steel plate and steam for about 7 minutes.
• Drain the liquid from the plate for later use.  Remove the tofu paste from the spoon.  
• Lightly coat the steamed tofu with the prepared flours.  Fry them until golden brown. Drain well.
• Serve the crispy Pipa Tofu with your favourite chillie sauce. 

Or cook the Pipa Tofu with vegetables of your choice:

Napa cabbage, cut into pieces

Bok choy, cut into pieces

Carrots, sliced

Enoki mushrooms

chopped garlic

(B)  Ingredients for Sauce:

reserved liquid from the steaming process

1/2 tbsp oyster sauce

salt & pepper, to taste

1/2 tsp cornflour + 1 tbsp water

• Heat a wok with a little oil, stir fry chopped garlic until fragrant.  Add in carrots and stir for about a minute.  Then add in the rest of the vegetables and enoki mushrooms together with the reserved liquid.  Season with oyster sauce and salt & pepper.  
• Return the Pipa Tofu to the wok and toss well.  Simmer for a few minutes and thicken sauce with cornflour mixture.  
• Dish out  and serve hot.  

Braised Tofu and Mushroom With Thai Basil

 

Ingredients:

300g firm tofu, cut into pieces
2 large King oyster mushroom, sliced thickly
150g Shimeji mushrooms, cut off the end bits
100g button mushroom, sliced thickly
1 knob of ginger, thinly sliced
3 cloves garlic, finely chopped
3 tbsp oil (approx)
125ml water (approx)
1/2 tbsp cornstarch mixed with 1 tbsp water, for thickening
1/2 cup Thai basil

Seasoning:
1 tbsp Chinese cooking wine
2 tbsp light soy sauce
1/2 tsp dark soy sauce
1 tbsp vegetarian oyster sauce
1/2 tsp sugar
salt & pepper, to taste

• Pressed tofu pieces in between paper towels to remove excess water.  Heat about 2 tbsp oil in the wok and brown the tofu.  Dish out and set aside.
• Heat about 1 tbsp oil in the wok and saute the chopped ginger and garlic until aromatic.  Add in the King oyster mushroom and do a quick stir fry before tossing in the rest of the mushrooms.  
• Add in water and all the seasonings.  Cover the wok and bring it to the boil.  Then reduce heat and simmer for about 10  minutes.  Add in the fried tofu and simmer for a further 5 minutes.
• To thicken the gravy, add in the cornstarch mixture.  Toss in the basil and give a quick stir to combine.  
• Dish out and serve immediately.

Scrambled Eggs with Mashed Tofu (鸡扒豆腐)

Ingredients:

3 eggs
2 block firm tofu
2 cloves garlic, minced
1 stalk spring onion, chopped
Salt & pepper, to taste
1 tsp Chinese cooking wine
Cooking oil
a dash of sesame oil

• Mashed tofu and placed in a sieve to drain excess water.
• Lightly beat eggs with a little salt, pepper and Chinese cooking wine.
• Heat a little oil in a wok, pour in the beaten eggs and scramble the eggs.  Dish out the eggs and set aside.
• Fry mashed tofu until dry.  Add a dash of sesame oil and spring onion.  Add in the scrambled eggs. And season to taste.  
• Dish out and serve hot.

Steamed Silken Tofu with Dried Shrimps

Ingredients:

1 block silken tofu
1/4 cup dried shrimps, washed and soaked till softened
2 cloves garlic, minced
3 tbsp oil
4 tbsp light soy sauce
dash of pepper
pinch of sugar
spring onion, chillies (optional)  for garnishing

• Remove tofu from packaging and transfer onto a dish.  Reheat in the microwave for 2 minutes.
• Chopped or pound the dried shrimps in the mortar and pestle. 
• Heat oil in a frying pan and fry dried shrimps until golden. Add sugar and stir to combine.  Remove to a bowl; set aside.
• With the remaining oil, fry the garlic until fragrant. Pour garlic oil and dried shrimps over tofu with soy sauce.
• Garnish with chopped spring onions and chillies.

Crispy Tofu with Sweet Chilli Sauce

Ingredients:

1 pack of fried tofu, cut into small cubes
1/2 cup sweet chilli sauce
1/2 tbsp honey
1 Granny Smith apple, julienned
1 medium size carrot, julienned
lemon juice
salt & pepper

• Heat a frying pan and fry the tofu pieces with a little oil. Season with salt and pepper and turn occasionally until golden brown and lightly crisp.  Transfer tofu pieces onto paper towel to absorb excess oil.
• In a bowl, combine the sweet chilli sauce and honey.
• Drizzle some lemon juice over the julienned apple to prevent apple from turning brown.  
• Place the tofu pieces on a serving plate with julienned apple and carrot.  Spoon chilli sauce over the tofu just before serving.  

 

Crispy Stuffed Tofu Puffs

This crispy and delicious dish makes an excellent appetizer or finger food during parties. I came across this recipe in one of the food blogs.  You can use your favourite stuffing like fish paste, minced pork, minced prawns or a mixture of seafood; the list goes on ....  

Ingredients:

300g prawns, shelled, deveined

1 tsp cornstarch

1 egg white, beaten

1 tsp sesame oil

2 tbsp finely chopped chinese parsley or coriander

salt &  pepper to taste

tofu puffs (blanched with boiling water to get rid of the oil) 

• To prepare filling:  minced prawns and combined with all the ingredients.  
• Squeeze the tofu puffs dry and make a slit in each of the puff.  Turn the puff inside out to make a small cavity.  Stuff the puffs with the prawn paste.  
• Deep fry under medium heat until golden brown and crispy. Drain well.
• Serve with chilli  sauce or mayonnaise or your favourite dipping sauce. 

Hakka Yong Taufu

Ingredients:

Fish Paste:

500g Spanish Mackerel fish

1 egg white

2 tbsp cornflour + 4 tbsp cold water + 1 tsp salt

1 tsp pepper

1/2 tsp sesame oil

500g minced pork

40g dried shrimps, finely chopped or processed in the food processor

40g garlic, finely minced

1 tsp pepper

2 tsp sesame oil

3 tsp light soy sauce

1 tsp sugar

2 tsp salt 

1/2 tbsp cornflour

semi soft white tofu

tofu puff

(vegetables like capsicum, bitter gourd, egg plant, chillies, etc can be stuffed with the filling)

(I only used half the fish/meat paste for stuffing and freeze the rest)

For the gravy:

2 tsp minced garlic

1 tbsp minced shallots

1 tbsp fermented soy bean paste

1 tbsp oyster sauce

3 tbsp light soy sauce

sugar & salt (adjust to individual taste)

2 cups of chicken stock or water (approx)

1 tbsp cornstarch + 1 1/2 tbsp water - for thickening of the gravy

spring onion, coriander - for garnishing

• Fillet the fish and using a metal spoon scrape the flesh from the skin.  Mince it in the food processor until fine.  Add in all the ingredients and process until the fish paste turns light colour and has a springy texture.
• Combine the minced pork with the rest of the ingredients. 
• In a big mixing bowl, combine the fish paste and the minced pork mixture.  Mix well. Throw the fish/meat paste against the bowl until it is firm and springy. 
• The paste is then ready to be stuffed into tofu (or any vegetables you prefer).
• In a frying pan, heat oil and place the stuffed tofu with the stuffing side down. Lightly fry  and transfer to a plate.
• With a little oil in the pan, saute garlic and shallots until fragrant.  Add in the fermented soy bean paste and sugar, stir quickly before adding chicken stock, oyster sauce and soy sauce.  Arrange all the stuffed tofu  in the pan.  Cover and let simmer  under medium heat for about 10 minutes (do not over cook the tofu
• Thicken gravy with cornstarch mixture.
• Garnish with spring onion and coriander.
• Serve hot with chillie sauce.

Note:  
 
The bits of the tofu which was removed from the centre  (before stuffing ) can be mashed and mixed with some of the fish/meat paste and then made into patties which then pan fried. 

The fish/meat paste can also be wrapped with beancurd sheet and then fried.