Stir-fried Pork and Taufu With Black Pepper Sauce

Ingredients:
1/2 cup sliced pork
1 firm taufu (cut into 1cm thick long strips)
1 bunch basil
1 onion
1/2 red chilli padi
1/2 tbsp cornflour
100ml water

Seasoning:
1 1/2 tbsp black pepper sauce
salt and black pepper to taste

Methods:
1. Marinate sliced pork with cornflour.
2. Pan fry taufu strips until golden brown. Set aside.
3. Saute onion until aromatic.
4. Add in black pepper sauce and red chilli padi.
5. Add sliced pork. Continue stirring until pork is almost cooked.
6. Add in fried taufu.
7. Pour in water and let it simmer for 5 minutes.
8. Season with salt and black pepper powder.
9. Toss in basil leaves then make a few quick stirs before serving.

Enoki Mushroom,Taufu and Egg Soup

Ingredients:
1 pack enoki mushroom
1 soft taufu (crushed)
1 egg (beaten)
1/4 bowl minced pork (marinated)
4 cloves garlic (chopped)
5 dried shiitake mushroom stalk (chopped)
500ml chicken broth
1 tbsp cornstarch mix with some water
2 tbsp chopped coriander leaves

Seasoning:
1 tbsp light soya sauce
salt and white pepper to taste

Methods:
1. Saute chopped garlic and dried shiitake mushroom stalk until aromatic.
2. Stir in minced pork. Continue stirring until minced pork is cooked.
3. Pour in chicken broth. Let it boil.
4. Add in crushed soft taufu. Let it simmer for 10 minutes.
5. Add in enoki mushroom. Let it cook for another 5 minutes.
6. Stir in cornstarch mixture to thicken the soup according to your liking.
7. Season with light soya sauce, salt and white pepper.
8. Turn of the heat, and slowly add in the beaten egg into the soup while stirring gently.
9. Add in chopped coriander leaves and the soup is read to be served.

Stir-fried French Bean With Japanese Taufu And Mushroom Stem

Ingredients:
1 japanese taufu (cut into pieces)
8 french bean (cut into slices)
carrot (sliced thinly)
red chilli (sliced thinly)
3 cloves garlic (chopped)
5 dried chinese mushroom stem (soaked and chopped)
3 tbsp water

Seasoning:
1 tbsp light soya sauce
dash of salt

Methods:
1. Fried japanese taufu until golden brown and then set aside.
2. Saute garlic and mushroom stem until aromatic.
3. Stir in red chilli and carrot.
4. Add in french bean and make a few stirs.
5. Toss in fried japanese taufu.
6. Season with light soya sauce and salt. Stir gently as not to break the taufu.
7. Put in water and cook until the water almost evaporated.

Stir-fried Beancurd With Prawns and Olive Vegetable

Ingredients:
prawns (deveined and cut into half)
2 bean curd (cut into cubes)
1 1/2 tbsp olive vegetable
4 clove garlic (chopped)
50ml water

Seasoning:
1 tbsp light soya sauce
dash of white pepper

Garnishing:
spring onion

Methods:
1. Fry the bean curd cubes until golden brown. Set aside.
2. Saute chopped garlic until aromatic.
3. Add in prawns. Continue stirring until prawns are nearly cooked.
4. Add in fried bean curd and olive vegetable.
5. Season with light soya sauce and white pepper.
6. Pour in water and let it simmer for 1 minutes.
7. Toss in chopped spring onion and make a few stirs.

Long Bean Curry With Prawns and Japanese Tofu

Ingredients:
4 tbsp shallots (chopped)
1 1/2 tbsp garlic (chopped)
1 Mak Nyonya Vegetarian Curry sauce
14 prawns (half-shelled)
1 japanese tofu
8 long bean (cut into 2cm length)
1 sprig curry leaves
3 tbsp coconut milk
500ml water

Methods:
1. Heat up 2 tbsp oil. Saute shallots and garlic until fragrant.
2. Add the Mak Nyonya Vegetarian Curry sauce and curry leaves.
3. Add long bean. Continue stirring for 5 minutes.
4. Pour in water and cook to a boil.Let it simmer until long bean turns tender.
5. Pan fry japanese tofu until golden brown.
6. Once the long bean is cooked until tender, stir in prawns and fried japanese tofu.
7. Pour in coconut milk. Allow to simmer over slow fire for 5 minutes.
8. Serve hot.

Steamed Taufu With Olive Vegetable and Minced Meat

Ingredients:
1 box silken taufu
3 tbsp marinated minced meat
2 1/2 tbsp olive vegetable (橄榄菜)
4 cloves garlic (chopped)

Seasoning:
pinch of salt
1 1/2 tbsp light soya sauce

Garnishing:
chopped spring onion

Methods:
1. Carefully invert the silken taufu into a plate and cut it into pieces. Set aside.
2. Heat up the pan with oil. Saute chopped garlic until fragrant.
3. Add in minced meat. Continue stirring until the minced meat turns slightly brown and aromatic.
4. Stir in olive vegetable.
5. Sprinkle a pinch of salt and drizzle 1 1/2 tbsp light soya sauce into the pan.
6. Pour the mixture on top of the silken taufu.
7. Steamed for 5-10 minutes.

Fried Tofu and Anchovies With Thai Sweet Chilli

Ingredients:
2 blocks firm tofu/taufu
1/2 cup anchovies
3 cloves garlic (finely chopped)
1 tbsp chopped spring onion

Sauce:
3 tbsp thai sweet chilli

Methods:
1. Saute garlic until lightly brown. Drain and set aside.
2. Drain tofu, then cut into bite sized pieces as desired.
3. Fry the tofu until golden brown. Remove and drain on paper towels.
4. Fry anchovies until golden brown. Remove and drain on paper towels.
5. Heat up thai sweet chilli.
6. Combine fried tofu, fried anchovies and fried garlic together, then drizzle thai sweet chilli and sprinkle chopped spring onion on top.

Stir-fried Tofu With Leek (韭菜)

Ingredients:
2 soft tofu (cut into bite-sized pieces)
1 bunch leek (Jiu cai, 韭菜) (cut into 2" length)
12 prawns
4 cloves garlic (chopped)
half cup water mixed with 1/2 tsp cornflour

Seasoning:
1/2 tbsp oyster sauce
1/2 tbsp light soya suace
pinch of salt and white pepper

Methods:
1. Pan fry the tofu until golden brown and set aside.
2. Saute chopped garlic until aromatic.
3. Add in prawns, continue stirring for 1 minute.
4. Add in leeks and stir for another 1 minute.
5. Add in seasoning and fried tofu.
6. Let it simmer for 1 minute or until the gravy thickens.

Mushroom Tofu Stew

Ingredients:
1 box silken tofu (cut into 12 pieces)
10 dried chinese mushroom (soaked)
1 stalk spring onion (sliced thinly and separate the green and white portion)
4 cloves garlic
200ml water (used for soaking mushroom)

Seasoning
1 tbsp oyster sauce
1 tbsp light soya sauce
1/2 tsp dark soya sauce

Methods:
1. Saute garlic until aromatic.
2. Stir in mushroom and the white (bottom) portion of spring onion. Continue stirring until fragrant.
3. Pour in water.
4. Add in seasoning and let it simmer over medium heat for 15 minutes.
5. Add silken tofu and the green portion of spring onion. Stir gently and simmer for another 10-15 minutes or until the gravy is thickened.
6. Garnish with spring onion and serve immediately.

Tau Fu Pok With Minced Pork

Ingredients:
5 tbsp ground pork
8 tau fu pok (cut into half)
4 cloves garlic (chopped)
1 bunch of coriander leaves (cut into 2cm length)
2 cups chicken broth

Marinate:
1 tbsp fish sauce
1 tbsp light soya sauce
1 tsp sesame oil
1 tsp cornflour
dash of white pepper

Seasoning:
1 tbsp oyster sauce
1 tbsp fish sauce
1 tbsp light soya sauce
1/2 tsp dark soya sauce
1 tsp cornflour
dash of salt

Methods:
1. Marinate ground pork for 15 minutes.
2. Saute chopped garlic until aromatic.
3. Add the marinated ground pork and stir fry until the ground pork is cooked.
4. Add tau fu pok. Continue stirring for about 1 minute.
5. Pour in chicken broth. Let it simmer for 20 minutes or until the tau fu pok turn soft.
6. Add in seasoning and simmer for another 2 minutes.
7. Stir in coriander leaves and stir to mix well.
8. Serve.

Steamed Taufu With Chai Poh Sauce

Ingredients:
2 square soft taufu
30g preserved radish (soaked, chopped)
1 red chilli padi (chopped)
1 1/2 tbsp chopped garlic
1 tbsp chopped shallot
1/2 tbsp oyster sauce
1 tsp sugar

Methods:
1. Saute chopped garlic and shallots until fragrant.
2. Add in preserved radish. Continue stir fry over low heat until aromatic.
3. Add in chopped chilli padi.
4. Add in oyster sauce and sugar. Stir to mix well.
5. Dish up and place it on top of soft taufu.
6. Steam for about 5-6 minutes.
7. Garnish with spring onion and coriander leaves before serving.

Fried Taufu With Sweet Chilli Sauce

Ingredients:
2 blocks firm tofu/taufu
4 cloves garlic (finely chopped)
1 stalk coriander leaves (finely chopped)
cornflour

Sauce:
3 tbsp thai sweet chilli
1 tbsp Heinz chilli sauce


Methods:
1. Saute garlic until lightly brown. Drain and set aside.
2. Drain tofu, then cut into bite sized pieces as desired.
3. Coat well with cornflour.
4. Fry the tofu until golden brown. Remove and drain on paper towels.
5. Stirring the sauce with chopped coriander leaves.
6. Drizzle the sauce on top of warm fried tofu and sprinkle with fried garlic.

Japanese Taufu With Egg Gravy

Ingredients:
1 japanese taufu (cut into 8 pieces)
prawns (unshelled, slice into halves)
chicken breast (finely sliced)
Chinese dried mushroom (soaked and cut into halves)
carrot (finely sliced)
chilli (finely sliced)
1 egg (beaten)
1 clove garlic (sliced thinly)

Sauce:
1/2 tsp oyster sauce
1/2 tsp Lea & Perrins Worcestershire Sauce
1 tsp light soya sauce
1 tsp Shaoxing wine (optional)
dash of salt and sugar
cornflour

Methods:
1. Fry japanese taufu until golden brown, remove and set aside.
2. Saute garlic until fragrant.
3. Add in chicken and prawns. Stir fry until cooked.
4. Stir in mushroom, carrot and red chilli.
5. Pour in sauce and fried taufu and let it simmer for 5 minutes.
6. Add in beaten egg and stir until just cooked.
7. Dish up.

Steamed Taufu With Century Egg and Oyster Sauce

Ingredients:
1 soft taufu (cut into pieces)
1 century egg (shelled and cut into small cubes)
3 cloves garlic (chopped)

Sauce:
2 tbsp oyster sauce

Garnishing:
spring coriander leaves

Methods:
1. Saute garlic until golden brown then dish up.
2. Steam tofu for 5 minutes.
3. Drizzle oyster sauce on top of the taufu.
4. Place the chopped century egg on top of the taufu. Then steam for 1 minute.
5. Pour the fried garlic on top of the taufu and garnish with coriander leaves.

Soft Taufu with Minced Pork

Ingredients:
1 soft taufu
ground pork
2 dried chinese mushroom (soak until soften then cut into small cubes)
2 cloves garlic (chopped)

Sauce:
11/2 tbsp oyster sauce
1 tbsp light soya sauce
1 tsp thick soya sauce
1 tsp Lea & Perrins Worcestershire Sauce
dash of salt to taste
1/2 cup water
cornflour

Garnishing:
spring coriander leaves

Methods:
1. Cut the soft tofu into rectangular pieces about 1" thick and coat with cornflour. Fry until golden brown. Set aside.
2. Saute chopped garlic until fragrant.
3. Add in dried chinese mushroom and continue stirring for 20 seconds.
4. Pour in the sauce and cook until the sauce thickens.
5. Pour the sauce over the fried soft taufu.
6. Garnish with coriander leaves.

Stir-fried Bean Sprout With Bean Curd, Salted Vegetable and Fish Cake

Ingredients:
bean sprout
bean curd (cut into slices)
salted vegetable (finely slice)
fish cake (cut into slices)
red chilli (finely slice)
dried shrimp (chopped)
2 cloves garlic (chopped)

Sauce:
1 tbsp oyster sauce
4 tbsp water

Methods:
1. Fry the bean curd until golden brown then dish up.
2. Saute chopped garlic and dried shrimp until fragrant.
3. Add in salted vegetable, fish cake and red chilli slices and stir well.
4. Add in bean sprout and fried bean curd.
5. Pour in the sauce and let it simmer for a while.

Stir-fried French Bean (乌龟豆) With Japanese Taufu

Ingredients:
french beans
japanese taufu
button mushroom
2 cloves garlic (sliced thinly)
dried shrimp (chopped)

Sauce:
1 tbsp oyster sauce
dash of salt
1 tsp cornflour
100ml water

Methods:
1. Fry the japanese taufu until golden brown then dish up.
2. Saute garlic and dried shrimp until fragrant.
3. Add in button mushroom and stir-fry a while.
4. Add in french beans and stir well.
5. Put in fried japanese taufu gently, stir softly so as not to break the japanese taufu.
6. Pour in the sauce and cook until the sauce thickens then dish up.

Ma Po Taufu (麻婆豆腐)

Ingredients:
1 box soft taufu (cut into small cubes)
ground pork
chilli (sliced thinly)
2 cloves garlic (chopped)
2 shallot (chopped)
4-5 slice ginger
spring onion (finely slice)
2 dried chinese mushroom (soak until soften then cut into small cubes)

Marinate:
1 tbsp cornstarch

Sauce:
1 tsp oyster sauce
2 tsp Lee Kum Kee chilli bean sauce (Toban Djan)
1/2 tsp soy bean paste
1/2 tsp black soy bean paste
1 tbsp light soya sauce
1/2 tsp thick soya sauce
dash of salt
dash of sugar
1 tsp cornflour
1 cup water

Method:
1. Marinate ground pork.
2. Saute ginger, garlic and shallot until fragrant.
3. Add in ground pork and stir-fry.
4. Add in dried chinese mushroom and chilli and stir-fry.
5. Pour in sauce and stir well.
6. Add in the soft taufu gently. Stir evenly and softly so as not to break the taufu. Cover and cook for 5 minutes.
7. Pour in spring onion and stir well for 1-2 minutes.