Ampang Hakka Yong Tau Foo - Cheat Version

Ampang Hakka Yong Tau Foo - Cheat Recipe Version

Ingredients

• 1 packet of frozen Hakka fish paste, thawed in fridge overnight* (see note at bottom of post)
• 6 x square semi-firm tofu
• Dipping sauce of your choice* (see note at bottom of post)
• Chopped spring onions and chillies for garnish

Method

1. Cut the square tofu into 2 triangles. Use a sharp knife, make a slit in the centre to create a pocket and stuff the fish paste with a small teaspoon. Continue with the rest of the tofu.
2. You can either steam or poach the tofu in chicken stock for 5 minutes or until the fish paste is cooked.
3. Garnish with spring onions and chillies.
4. Serve with steamed rice or rice noodle in chicken stock and dipping sauce.

Note: Dipping sauce - I use the combination of MasterFoods Barbecue Sauce and Indonesian ABC Brand Chili Sauce as seen in many Vietnamese Pho Restaurant.

Agedashi Tofu with Chilli, Basil and Crispy Ginger Shreds

Japanese Agedashi Tofu is made of silken firm tofu, cut into cubes, coated with potato flour (Note: do not use cornflour as it gives a less than desired result) and deep-fried. It is then served in a hot dashi based stock and topped with spring onions and bonito flakes.

What I like about Agedashi Tofu is its golden and crisp outer coating which creates a wonderfully unique texture that’s the perfect balance between silky and crispy.

I am being playful here. Instead of making the traditional Agedashi Tofu, I have added a touch of Malaysian flavour by serving it with fresh red chillies, deep-fried basil leaves and crispy ginger shreds.

You may like to add a dipping sauce to it but I like it without, so I can taste the freshness of the tofu which is further enhanced by the ginger, chili and basil. Think the popular Yum Cha dessert Tau Fu Fah (Tofu Pudding ???) with gingery sugar syrup. The flavour of tofu and ginger come together beautifully.

If you have not tried deep-frying ginger shreds and basil leaves, do give it a try. It adds a new textural dimension and you will be surprised with the results.

I hope you enjoy this recipe and have a good weekend.

Agedashi Tofu with Chili, Basil and Crispy Ginger Shreds Recipe

Ingredients

• 1 tub silken firm tofu (cut into 6 cubes)
• Potato flour for coating
• Oil for deep-frying
• A handful of Basil leaves
• 1 fresh red chili, sliced diagonally
• 2 inches long ginger, finely shredded

Method

1. Season potato flour with salt and pepper.
2. Coat tofu in potato flour.
3. Heat oil in a pan and deep-fry tofu until golden. Remove and drain on paper towels.
4. Place tofu in serving plate.
5. Deep fry ginger shreds until golden and crispy. Remove and drain.
6. Deep fry basil leaves for 10-20 seconds. Remove and drain.
7. Top tofu with sliced red chili, basil leaves and ginger shreds.
8. Serve immediately.

Homemade Tofu

Growing up in Asia, I ate a lot of tofu. My family loves tofu and my mum has many lovely tofu recipes. I will share with you here some of my favorite tofu recipes.

Let's start with making tofu in your own kitchen. It's extremely easy and involves only two main ingredients: Egg and Soy Milk.

Note: The commercial tofu doesn't have egg unless it's labelled as 'Egg Tofu' or 'Japanese Egg Tofu'. The commercial tofu uses other setting agents usually calcium chloride or calcium sulphate instead of egg to coagulate soy protein to make tofu.

Homemade Tofu (Beancurd) Recipe

Ingredient

• 6 eggs
• 500 ml unsweetened soy bean milk
• 1/4 tsp salt

Method

1. Break eggs into a big bowl, lightly beat with a fork.
2. Pour in soy milk and salt. Mix thoroughly.
3. Strain egg and soy milk mixture into a 7" dish (lined with cling wrap).
4. Steam over low heat for 20 minutes.

There are many ways to cook tofu. My favourite way of serving it is to drizzle the tofu with soy sauce and sesame oil, sprinkle it with chopped spring onions, fresh red chillies and deep-fried shallots.

More tofu recipes coming your way....