Wednesday, July 6, 2011

Home made Tofu

Last weekend my second son who is back from his three months internship in Pangkor Laut Resort, decided to show us how to cook homemade tofu from scratch.  Of course his recipe is way too much for a family, so we adjust the ingredients accordingly.

Freshly steamed and kept in fridge for an hour to firm up before cutting into desired sizes and deep frying in very hot oil...The black spots on the top is black pepper...we ran out of white pepper:P

He prepared a simple light soya sauce to go with the fried tofu and garnish with fried garlic and shallots and fresh diced green onions..I would add some sliced red chilli if I were him:)

The ingredients are pretty simple, I just watch and remembered what he did:-


300ml unsweetened soya bean milk (bought from market)
4 eggs, lightly beaten
Salt and pepper to taste
A pinch of chicken powder


Just mix all the ingredients together and strained into a 9 x 5 inch pan and steam in low fire for 20 minutes or until the tofu is firm to the touch.

Remove and cooled before keeping in fridge for an hour to firm up the tofu before cutting.

I cut  the tofu into 3 pieces for deep frying. Make sure your oil is very hot or the tofu will stick to the bottom of the wok!

For the sauce:

1 tsp fish sauce
1 tbs Plum sauce
1 tbs oyster sauce
3 tbs light soya sauce
3 tbs water

Method:  Mixed all the ingredients together in a sauce pan and bring to boil before pouring over the tofu and garnish with fried garlic/shallot and green onions.
Serve immediately with white rice... soft and delicious with crispy crust:)

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