My 300th Post - Steamed Prawns With Tofu And Glass Noodles 蝦球粉絲蒸豆腐

I have been enjoying the joy of cooking and eating tofu of late, something I was not able to do too freely when the cooking arrangement at the tummies' was in place. The variety of tofu (both fresh and dried) that we are able to get nowadays will take me a separate post to list them all*. It is the cheapest form of protein available, low in calories not to mention its versatility in so many cuisines. For non tofu lovers, I hope you will give tofu a second chance and come explore with me the beauty and endless possibilities  of this ancient superfood. This is a simple dish I came up with using leftover ingredients and the result is very agreeable indeed. Feel free to replace the tofu with silken or egg tofu. Scallops will be equally tasty cooked this way. This is also my 300th post and I would like to thank everyone for your ongoing support and encouragement.  

P.S *the wonderful world of tofu  - a post on different types of tofu and their usages coming soon so stay tuned!

recipe from the tummies' kitchen
serves 2 to 3 as part of a Chinese meal
you'll need;
firm white tofu*
6 medium size prawns**, peeled keeping the tails intact
1 packet of glass/mung bean noodles, soaked and drained
1 spring onion, julienne
crispy garlic and garlic oil
* replace white tofu with silken tofu or Japanese egg tofu.
** fresh scallops will work just as well.

for the sauce;
3 tbs of light soy
1 tbs of Chinese cooking wine
1/2 tbs of sugar
dash of sesame oil
dash of white pepper
a little grated ginger

Cut tofu into 5 x 5 x 1 cm squares.

Soaked mung bean noodles in hot water for 5 minutes and drained.

Peel prawns, make a slit on each prawn and pierce the tail over making a little "prawn ball" repeat the rest.

A little fun before assembling the dish for steaming.

Wrap tofu with mung bean noodles and top with a prawn ball.

Ladle the sauce over and steam on medium heat for 5 to 8 minutes.

Top with julienne spring onions and drizzle with a little crispy garlic and garlic oil.

Serve immediately as part of a Chinese meal. Both tofu and glass noodles has no taste of their own but they should have absorbed all the beautiful cooking juices through the steaming process.