Well guess what? Home alone again and that means time for my beloved tofu to make another appearance. This comforting childhood favourite of mine is extremely delicious and will only take a mere 20 minutes to prepare.
I used silken egg tofu that I shallow fried first to alter the texture but any type of soft tofu will work equally well. You may use chicken or some of my everyday pork and prawns mince if you have some prepared.
P.S Last month's MMM roundup is up, please head to my friend Shannon's (Just as Delish) to check out the delicious offerings.
I used silken egg tofu that I shallow fried first to alter the texture but any type of soft tofu will work equally well. You may use chicken or some of my everyday pork and prawns mince if you have some prepared.
P.S Last month's MMM roundup is up, please head to my friend Shannon's (Just as Delish) to check out the delicious offerings.
recipe from the tummies' kitchen
recipe per serve
you'll need;
1 tube of silken egg tofu, cut into 1 cm discs
oil for frying
2 cloves of garlic, chopped
1.5 cups of stock
2 tbs of oyster sauce
1 tbs of light soy
1 tsp of sesame oil
dash of white pepper
6 prawns, peeled reserving tails, deveined
1/2 a cup of frozen peas, thawed
2 spring onions, sliced
corn flour solution
1 egg
recipe per serve
you'll need;
1 tube of silken egg tofu, cut into 1 cm discs
oil for frying
2 cloves of garlic, chopped
1.5 cups of stock
2 tbs of oyster sauce
1 tbs of light soy
1 tsp of sesame oil
dash of white pepper
6 prawns, peeled reserving tails, deveined
1/2 a cup of frozen peas, thawed
2 spring onions, sliced
corn flour solution
1 egg
Shallow fry tofu until golden, drained well and set aside.
Saute garlic with a little oil then add stock and seasonings, bring it to a boil.
Add tofu and peas and cook for a minute.
Add prawns and cook for a further minute before thickening the sauce with a little corn flour solution. When the sauce thicken, break in an egg and stir it through the sauce before adding the spring onions.
Fill a large bowl with steamed rice and pour the content of wok over.
I will be the host this month so please send all your entries to sureshchong@yahoo.com
To find out more about the event and on how to enter please click here.
yum!!
ReplyDeleteNever have seen silken egg tofu. But this dish looks yum. Trying it very soon.
ReplyDeleteIt looks beautiful on photos! I like the way how you explained this good recipe, it seems not so complicated to make it. Thanks!
ReplyDeleteyummy! love this so much. thumb up!
ReplyDeleteMade this for lunch using scallops, it was DELICIOUS! thank you!!
ReplyDeletei would like to know wad kinda stock is inside ur stock? chicken stock or?
ReplyDeleteYes I used chicken stock but vegetable stock will work just as well.
DeleteHi I love this dish... Its like the dish in tze char stalls right? Btw, do you have a recipe from that simple cabbage recipe also available from tze char stalls? Thats so simple yet so yummy!
ReplyDeleteDo you use anything besides oil to fry the tofu?
ReplyDeleteWhat do u mean by stock?
ReplyDeleteWhat is stock?
is chicken broth .. if still dont know go google search
DeleteThank you. I followed your recipe sans prawns and it's just how I love it! Thanks for sharing!
ReplyDeleteI just finished my plate and feel wonderfully satisfied. A simple dish to make with mild flavours. I am feeling a little ill so this is perfect. I added 1 tbsp of shaoxing but other than that stuck to you recipe in every detail. Thank you - feeling better already :-)
ReplyDelete