Tofu with century egg

http://www.feedthetang.com/2013/04/tofu-with-century-egg.html

1 Century egg
300g Silky soft tofu
1 stalk of celery, cut into short and thin strips
A couple of Celery leaves
1 stalk of Spring onion, roughly chopped
1 tsp Toasted sesame seeds
2 tbsp Soy sauce
1 tbsp Sesame oil
2 tbsp Vegetable oil

Remove shell of the century egg, and then cut it into 8 segments. Place tofu on a serving plate. Carefully arrange 6 segments of the egg on top of the tofu. Chop the rest of the egg into small pieces.

Place the celery on top, followed by the chopped century eggs and sesame seeds. Add soy sauce and sesame oil, and then sprinkle the spring onion and celery leaves to decorate. Heat vegetable oil over a high heat, and then add a splash to finish.

Spicy version: Add 1 tsp ground toasted Sichuan peppercorns and 1 chopped red chilli on top of the century egg. Add 1 tsp of chilli oil together with the soy sauce and sesame oil for extra heat.

chicken soup with cabbage and tofu

My parents bought this new ceramic pot from China. It awesome. Great for cooking soups but its a bit small. Dad boiled some chicken and we still had some of the water it was cooked in. So I used the broth and made this soup.

For the amount, I just used how much I wanted for my soup. I'm a veggie person so I overfill it with cabbage.

List:
water or chicken broth
cut the cabbage
black fungus, cleaned and sliced
dice cooked chicken
largely cubed tofu
frozen edamame beans without its shell
salt and chicken granule bullion or pepper

Direction:

Add water, tofu and edamame bean. Let it boil for a few minutes, maybe 5. Then I add salt and cgb. tastes the soup if enough flavor. Then I add the cabbage in and let it cook then top it off with the chicken and black fungus. I cover the pot for a few sec.

Spicy tofu with celery stir fry, simple

Adapt/modify from Tastehongkong
I made this for dinner. I didn't have carrot. I was tempted to use my roommates carrot but I didn't so I subbed it with 2 very small onion. I also added shrimp at the last minute so I dice it smaller for it to cook faster. The pepper paste I had wasn't as spicy as I wanted it to be.

Ingredients

~300g firm tofu
4 celery stems
a handful of shrimp, diced
1/2 carrot
3 cloves garlic, coarsely chopped
Onion
cooking oil

Seasonings
2 tsp chili sauce, I used Korean type
1 1/2 tsp soy sauce
1/2 tsp sugar
4 tbsp water
salt and chicken granule bouillon

Method
Wash celery stems, peel and trim away the aged fibrous skin as we did for this dish. Cut into about 1 cm cubes. Peel and cut carrots into similar dices.

Prepare your seasonings, mix items except salt and cgb. Mix until paste dissolve.

First pan-fried the tofu with both sides golden color then slice into about 1 cm cubes.

Heat oil in wok or pan over medium heat, sauté garlic and onion and shrimp until fragrant  Toss in celery and carrot, stir fry it. Pour in seasoned mixture and add tofu. Sitr a bit and cover the pan for about 2 minutes or until the sauce clings to the foods. If you want the vegetables to be more tender, cover and lower heat to simmer another minute or two (add more water if required). Sprinkle in salt and cgb according to taste. Stir well, dish up and serve hot.

Tofu Shreds with Chinese Chives Recipe

I learned a trick from my uncle to make the tofu shred tender. You just boil the shred in water and you add baking power or soda, either one is fine. You let it boil for few minutes and then drain it. If you don't like how long the tofu shreds are, you can tear/cut it in half or one-thirds before boiling.


I had shrimp so I used it in cooking but it's not necessary. Just chives and shredded tofu is yummy buy themselves

Prepare:
Asian chives cut in stripes
bag of shredded tofu (bought in asian store)
shrimp (optional)
white pepper (optional)
butter or oil
salt and chicken granule bouillon

Cooking:
I added butter in my pan to stir fry the shrimp, when it was a nice pink color I added the chives. Stir it around with your chop stick or utensil until the chives are wilting. Then add your shredded tofu. Add your seasonings to your taste and also add a cup or half of water. Stir it a bit then cover the pan, let it steam for a few minutes. Taste to see if seasoned enough.

Tofu Rare Cheesecake 豆腐のレアチーズケーキ

60g Graham Crackers or substitute Unsweetened Biscuits (2.1 oz)
30g Melted Butter (1.05 oz) - Salted or Unsalted
100g Cream Cheese (3.5 oz)
100g Firm Tofu (3.5 oz)
100g Plain Yogurt (3.5 oz)
50ml Whipping Cream (1.7 fl oz)
50g Sugar (1.75 oz)
1 tbsp Lemon Juice

5g Gelatin Powder (0.18 oz)
50ml Hot Water (1.7 fl oz) - approx. 80°C/176°F

Cake Pan with removable bottom (15cm/5.9 inch diameter)

Tofu with Century Egg and Spring Onions

BY: Taste Hong Kong
I usually also put in the spicy perserved vegetable–chopped and add salt and chicken granule bouillon instead of her seasonings.

Ingredients:
1 silken tofu
1 century egg (preserved duck egg)
2 green onions, finely chopped (optional)

Seasonings
1 tsp black vinegar
1 tsp light soya sauce
1 tsp sugar
1 tsp sesame oil (optional)

Method
Choose silken tofu. Drain off all water from the pack, if any, and cut it into about 1/2 cm slices or small cubes. Arrange on a plate for serving.

Shell, rinse, pat-dry, dice or mash century egg. Mix it well with seasonings in a separate plate or bowl.
Cover prepared tofu, century egg mixture, green onion separately and chill them in fridge for 3 to 4 hours or until cold.

To serve, again drain off any water exuded from tofu and top it with a layer of century egg mixture followed by a handful of green onions. This tofu with century egg is nice on its own, yet it is also great to be served as an appetizer or side dish. As a variation, sometimes, I will add a handful of Japanese bonito flakes with the green onions.

Easy Tofu Stir-fry, Spicy and Vegetarian

RECIPE AND PHOTO: Taste Hong Kong

Ingredients:
~300g firm tofu
4 celery stems
1/2 carrot
3 cloves garlic, coarsely chopped
1-2 tbsp cooking oil (I used coconut oil)

Seasonings
2 tsp chili sauce, I used Korean type
1 1/2 tsp soy sauce
1/2 tsp sugar
4 tbsp water
1/4-1/2 tsp sea salt

Method:
Wash celery stems, peel and trim away the aged fibrous skin as we did for this dish. Cut into about 1 cm cubes. Peel and cut carrots into similar dices.

Prepare and pan-fried tofu (tricks and step-by-step photos available here). Slice into about 1 cm cubes.

Heat oil in wok or pan over medium heat, sauté garlic until fragrant. Toss in celery and carrot, stirring to coat them with oil. Mix well ingredients for sauce (except salt) and pour in; add tofu. Cook, turning constantly, to your desired tenderness, about 2 minutes or until the sauce clings to the foods. If you want the vegetables to be more tender, cover and lower heat to simmer another minute or two (add more water if required).

Sprinkle in salt according to taste. Stir well, dish up and serve hot.

Steamed Stuffed Tofu

EVERYTHING BY: Taste Hong Kong

Ingredients
400g soft tofu
200g shrimp (including shell)
Seasonings for shrimps
1 tbsp finely chopped spring onion
1/2 tsp salt
1/2 tsp corn starch
1 tsp ground white pepper

Method:
1) Shell, devein, rinse shrimps and pat dry. Mince them with a food processor, add seasonings and stir well in one direction. Put in fridge for about half an hour before use.

2) Pat dry tofu, cut it into bite sizes and organize them on a plate. Use a small spoon to sprinkle some corn starch on top of each piece of tofu for gluing the topping (we need a little patient here as not to spill the corn starch on the plate).

Evenly spread a portion of the minced and chilled shrimp on top of tofu. Steam over medium heat for 4-5 minutes. Add soy sauce and oil to taste. Serve hot.

Tip
Spread the minced shrimp on tofu as we would do it with jam on bread. Difference is, we should do it gently in order not to disintegrate the tofu. Besides, the shrimp after minced is sticky, therefore, we may need two pieces of knives to play around. In shaping ‘shrimp paste’, wet knives to reduce the stickiness.

Fried Tofu Sandwiches

RECIPE & PHOTO: Taste Hong Kong

Ingredients
4 pcs firm tofu ~400g
50g ground beef
4 tbsp corn starch
1 egg, beaten
1/2 to 1 tsp soy or fish sauce depending on the dipping sauce used
The fried sandwiches are to be served hot with dipping sauces like vinegar, soy sauce, chilli sauce, sweet-and-sour sauce. If the dipping sauce you choose is not salty at all, then it is better to add in a little bit more soy or fish sauce in the egg wash.

Seasonings for beef
1/2 tsp ground white pepper
1/2 tsp sugar
1 tsp soy sauce
1 tsp oil
some finely chopped spring onion

Method:

Season beef and mix well. Pat dry tofu, and cut them into slices (about 1 cm) of either rectangular or triangular shape, but every two pieces should come in pair. To make the tofu surface sticky to the filling, sprinkle some corn starch on them, then, similar to making sandwiches, evenly spread a thin layer of the minced beef on one piece of tofu and cover it with another one. Give a light press to make sure the tofu glued well with the meat.

Beat egg and add in soy or fish sauce. Dust on sandwiched tofu a thin layer of corn starch and bath it in the beaten egg. As soon as a tofu sandwich is coated with the corn starch and egg wash, do fry them IMMEDIATELY. Or, the coating will be diluted by water exuded from the tofu.

Heat about four table spoons of oil in a wok or skillet over low heat and fried the tofu until golden brown. Using this pan frying method should require several careful turns of the tofu to ensure every surface is evenly fried. Serve hot with your preferred dipping sauce(s). For most of the time, my choice is just to sprinkle ground sea salt and chili powder on the fried tofu.

Steamed Egg Tofu with Minced Meat

ADAPTION RECIPE FROM NOOBCOOK and another one I don't know where I found it.

I combine two recipes into one. Mostly because I didn't have the ingredients and made due of what I have and what I want in it.

The meat mixture I used ground turkey which is what I had in hand. I also added dried black fungus, dried shiitake mushroom, mince carrot maybe, salt, chicken granule bouillon, maybe soy sauce, olive oil, chinese cooking wine, cornflour, and white pepper powder.

For the tofu I only had my favorite one I always buy. So I steamed as it instructed and follow pouring the excess liquid in bowl and heated some oil to pour over it and add some soy sauce.

Self Note:
It seem like the final liquid was enough but it wasn't I should have added more sauce and oil. The tofu tasted great and made me think I should cook more steam tofu dishes drizzled with hot oil and soy sauce.

2 Steamed Tofu with Pork Mince recipes I combine these two:


Ingredients:
75 gm pork mince
15 gm Tianjin preserved vegetable
3 slices silken tofu
a dash vegetable oil, heated in a small saucepan

Marinade Meat:
1 tsp light soy sauce
1/2 tsp sugar
1 tsp cornflour
a pinch white pepper

Method:
1. Rinse preserved vegetable and squeeze out excess water. Mix pork mince with marinade and preserved vegetable well. Divide pork into three equal parts and make a small disc with clean hands.
2. Place tofu slices on a plate. Carefully put pork onto tofu. Steam in a wok over high heat for 20 minutes, or until pork is cooked through, colour changed. Discard excess water in the plate if necessary, sprinkle spring onion for garnish. Drizzle with hot oil and soy sauce. Serve hot.

Ingredients:

- 1 tube silken egg tofu 蛋豆腐 (150g)

- 1/2 tbsp light soy sauce

- 15 wolfberries, soaked in water till puffy (about 20 minutes)

- 1/2 stalk spring onion, sliced thinly or cut to wispy strips 

(A) Meat and marinade:

- 50g minced pork (can substitute with chicken) and shrimp (optional)

- 1/2 stalk spring onion, sliced thinly

- a few thin carrot slices (peeled using a vegetable peeler, stacked together and finely chopped)

- 1 tsp light soy sauce

- 1/2 tsp sesame oil

- 1 tsp cornflour

- dash of white pepper powder

- 1 tsp Chinese cooking wine 

Directions:

1. Cut egg tofu in half along the “dotted line” (if any), remove packaging and cut to thin and even slices (see detailed step by step photos). Arrange tofu pieces on a steaming plate (with a bit of depth).

2. Mix ingredients in (A) evenly in a small bowl and allow to sit for at least a few minutes.

3. Mould a small amount of the marinaded meat mixture (about 1 tsp or less) into a ball and place on top of tofu slices. Top each meat ball with a wolfberry. Drizzle 1/2 tbsp light soy over the tofu slices.

4. Steam over high heat for about 5 minutes (starting from the time the water in steamer is boiling), or until the meat is cooked (see cooking note 1 below). Before serving, use a spoon to drizzle the soy liquid collected in the plate over the tofu slices. Garnish with chopped spring onions.