They loved the Tofu cubes and they were snapped up quite fast.
Egg tofu with prawns and minced meat and other ingredients and seasonings.
Steam for 15 minutes in the wok ... and refrigerated for at least 2 hours for the tofu to firm up.
Coat the tofu cubes with plain flour and fry till golden brown.
Using a squarish or rectangular container will assure that you get nice cubes. Unfortunately, I do not have the right container. Will have to get a square container that can fit in my steamer.
I put some pork floss to add more fragrance to this dish.R E C I P E (serves 6)
Ingredients
2 tubes egg tofu (150g each)
100g minced pork
150g prawns-shelled, deveined and finely diced
1 egg
1 stalk spring onion, diced
1 small stalk coriander leaves, cut into 1/2cm lengths
2.5 tablespoons chopped preserved radish (chye poh)
1 teaspoon sugar
1/4 teaspoon white pepper
Flour or dredging
Oil for deep frying
METHOD
1. Cut off the narrow end of the egg tofu tube and squeeze out all the tofu into a mixing bowl
2. Mix with the rest of the ingredients (except flour ad oil)
3. Pour into a 20 x 10cm baking tin (lined with non-sticking baking paper) and bake in a preheated 180 deg cel oven for 20-25 minutes OR steam for 10-15 minutes.
4. Let the steamed tofu cool and then cver and chill in the fridge for 2 hours or overnight to firm up the tofu.
5. Remove the tofu from the tin and cut into 24 squares.
6. Heat about 4 cm of oil in a small pot.
7. Dredge each piece of tofu and fry till golden brown.
My mum has 1 kg of chicken fillet, she has given to me this morning to cook a dish. This was very last minute. I just cooked a pot of chicken fillets with mushrooms, fungus and fried ginger stripes.
The third dish was a chicken dish cooked with evaporated milk, curry leaves and chilli padi.
