Vegetarian Tofu Rolls (豆腐素卷)

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I used to make lor bak with my mum especially when we are having big feast. Lor bak is actually marinated minced pork together with all sorts of vegetables, roll in beancurd sheet and then deep fried. Thanks to Butter.Flour and Me for her tofu rolls recipe. She inspired me to make this vegetarian tofu rolls.

These tofu rolls is soft inside with lightly crispy outside. All the root vegetables turn soft except water chestnut. It gives little crunch texture to these rolls. 

Soya Sauce Braised Firm Tofu/ Soya Sauce Braised Pork

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I read this recipe from one of my cookbooks. The main ingredients are soya sauce and firm tofu, remind me of this month Little Thumbs up event, baking and cooking with soya beans.

At first I feel very hesitate to cook this dish as it used 1 cup of soya sauce and ½ cup of oil. But after much consideration I decided to cook. Sometimes we just have to step out of the box and try new things. Furthermore, this is an easy and zero fumes dish.

Stir fried White Shimeji Mushroom, Chives with Braised Tofu

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I used to stock my fridge with fresh mushrooms. It is very versatile as easy to cook and go pretty much with lots of flavour. My family love fried tofu therefore I serving the braised tofu with fresh white Shimeji (新鲜白玉菇). Along with the mushroom I added chives as part of my family meals’ green. Simple stir fried dish and yet satisfying ^^

Stir-fried White Shimeji Mushroom, Chives with Braised Tofu
Ingredients:
(A)
2 firm tofu
1 onion
1 packet fresh white Shimeji mushroom
10 stalks chives

(B)
1 tablespoon oyster sauce
1 tablespoon soya sauce
1 teaspoon sugar

75g water
salt to taste

Methods:
~Preparation
1. Cut firm tofu into equal 4 strips.

2. Slice onion thinly.

3. For Shimeji mushroom, trim away root. Leave in small clusters or break into individual stems. Wash by placing under flowing tap water.
*only wash when about to use.

4. Cut the washed chives. Separate white part with the green.

~Cooking
1. Heat up wok. Add in 2-3 tablespoons vegetable oil. Gently arrange tofu slices (with chopsticks) in the hot oil. Fry at high heat till one side turn golden brown. By that time it should be easily turned without sticking on the wok surface. Fry till golden brown. Remove from hot oil and set aside.

2. Retain about a teaspoon of oil in wok. Add in onion and cook till translucent. Follow by Shimeji mushroom and white part of chives. Quick stir for 1-2 minutes till fragrant. Add in green part of chives. Quick stir for few seconds and dish out.

3. Braising tofu; with the same wok (without heat) add in oyster sauce, soya sauce, sugar and water. Turn heat on, add in fried tofu and cook till most of water being absorbed. Taste for seasoning. Add salt if needed.

4. Serving by placing braised tofu on serving plate. Top with cooked Shimeji mushroom. Enjoy!

I'm linking this post to Little Thumbs Up event, organized by Zoe from Bake For Happy Kids and Doreen for my little favourite D.I.Y., and hosted by Joyce, kitchen flavours.

Stir Fried King Oyster Mushroom with Tofu in 3 cups Chicken（三杯雞) Style

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Three cups chicken is actually famous dish in Taiwan. "Three cups" derives its name from the three cups of sauces required. For each chicken, a cup each of soy sauce, rice wine and sesame oil are added. Some are added sugar, ginger and basil too. Being inspired by this dish I used oyster mushroom and tofu instead of chicken.

I'm using my 1st harvest basil leaves for this dish. This is all I have. Hoping my basil plant can stay healthy and more productive in future :D

It is quite a small portion as I cook mainly for one person. My hubby not appreciate the taste of basil :P

Stir Fried Oyster Mushroom with Tofu in 3 cups Chicken（三杯雞) Style

Ingredients:
(A)
1 firm tofu
1 egg
1 king oyster mushroom (杏鲍菇）
Few stalks basil

(B)
1 teaspoon sesame oil
3 garlics
3 slices ginger
3 dried chilies (can replace with fresh big chilies)

(C)
1 tablespoon light soya sauce
tablespoon rice wine
75g water
1 teaspoon sugar
¼ teaspoon salt
Dash of pepper

Methods:

~Preparation
1. Slice firm tofu into 4 equal strips.
2. Slice oyster mushroom diagonally into slices.
3. Wash basil leaves. Remove hard stem and keep the leaves.
4. Crushed garlic with knife. Roughly cut.
5. Cut dried chilies into half and remove seeds.

~Cooking
1. Add in 1-2 tablespoons vegetable oil. Gently arrange tofu slices (with chopsticks) in the hot oil. Fry at high heat till one side turn golden brown. By that time it should be easily turned without sticking on the wok surface. Fry till golden brown. Remove from hot oil and set aside.

2. For fragrant fried egg; Crack an egg into a bowl. Beat well with fork/ chopsticks. Heat up the remaining oil in wok with high heat. Slowly pour in beaten egg into hot wok and stir vigorously. Once beaten egg mixture finish continue cook till brown and fragrant. Dish out.

3. Heat up wok again on high heat. Without adding any oil, add in mushroom slices in wok. Cook till slightly brown and fragrant. Remove and set aside.

*this will enhance the mushroom flavour.

4. Add sesame oil into wok. Stir fry garlic, ginger and dried chilies till fragrant.

5. Add in soya sauce, wine and water. Follow by sugar, salt and fried tofu. Cook till most of sauces being absorbed. Taste and adjust accordingly.

6. Add in cooked oyster mushroom, fried egg and basil leaves. Quick stir for few seconds. Finish off with dash of pepper. Serve!

I'm linking this post to Little Thumbs Up event, organized by Zoe from Bake For Happy Kids and Doreen for my little favourite D.I.Y., and hosted by Joyce, kitchen flavours.

Hakka Stuffed Tofu (客家酿豆腐）

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Stuffed tofu is a very common in Hakka dishes. Me as Hakka used to eat since I was little. Besides tofu my mum used to stuff the pork filling into brinjal (her favourite!) and chilies. Sometimes I use ladies fingers and bittergout too. At first the stuffed tofu or vegetable are being fried. Then cook and braise in sauce for more flavour. 

Normally I use oyster sauce and sugar in braising sauce. But in 快乐厨房magazine, authentic Hakka stuffed tofu only use soya sauce as seasoning. So I tried its version. Hope you like this humble Hakka stuffed tofu dish. 

Reference from 快乐厨房magazine 

Hakka stuffed tofu
Ingredients:
2-3 firm tofu (豆干）

Some corn flour for dusting

~Filling
100g minced pork
1 teaspoon grated ginger
½ teaspoon salt
½ teaspoon soya sauce
1 teaspoon sesame oil
1 teaspoon corn flour

~Braising sauce
1 teaspoon soya sauce
150ml water

Methods:

~Preparation

1. Cut firm tofu into 4 equal squares. Cut a square in center (but not cut through) with a knife. Use a small spoon scoop out tofu to make a square hole for stuffing. Keep the tofu pieces and use as part of filling. 

2. For filling, put tofu pieces, minced pork and all the seasoning into mixing bowl. Stir till well combine. Set aside.

3. Before stuffing, sprinkle some corn flour inside tofu. Get some minced pork mixture and fill the hole as stuffing. Repeat till all finish. By doing this the stuffing will stick well and not fall apart.

*I shape the extra minced pork mixture into meat balls. 

~Cooking

1. Heat up wok, add in vegetable oil (about half way cover tofu square). Once oil is hot, gently put in stuffed tofu. Fry till golden brown in all side. Remove and set aside.

*turn tofu squares to get all sides evenly brown.

2. Pour out all oil. Prepare sauce by adding water and soya sauce into wok. Bring to boil. Return fried stuffed tofu back into wok. Cook till all the sauce absorbed by tofu. Serve!

I am submitting this post to Aspiring Bakers #29：Heirloom and Local Dialect Recipes 家传菜/ 籍贯菜 (March 2013 ) hosted by FHL of Faith Hope Love 

Stir Fry Leek with Chinese Sausage

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My mum used to prepare this dish during Chinese New Year, especially the 2^nd day. After the reunion dinner mostly we have leftovers (roast pork, chicken etc) which go well in stir fry leek. Leek is another auspicious ingredient for Chinese New Year.  “蒜” in Chinese name sounds like calculating (“算”) in Mandarin. It symbolizes wealth with lots of money.

I personally like my leek with Chinese sausage. In order to bring out the flavour I fry the sausage before adding into leek. If you happen to have leftovers, this stir fry leek is good to go.

Stir fry leek with Chinese Sausage

Recipe from my mother kitchen

Ingredients:

(A)
200g leeks (about 3 stalks)
1 Chinese sausage (腊肠)
2 firm tofu (tau kua)
3 gloves garlic

2-3 tablespoons vegetable oil

(B)

1 teaspoon light soya sauce

1 tablespoon oyster sauce
1 tablespoon Chinese cooking wine
100ml water

Methods:
~Preparation
1. Wash the leek. Slice diagonally about 5cm lengths. Keep white part separately from green leaves.

2. Slice Chinese sausage diagonally.

3. Cut tofu into 5-6 slices each.

4. Dice garlic.

~Cooking
1. Heat up wok. Add in vegetable oil. Pan fried tofu slices till brown. Remove and set aside. Drain out excess oil and leave about a teaspoon of oil in wok.

2. Add in sliced sausage. Fry at low heat till fragrant and brown at edges. Some oil will release from sausage. Remove and set aside.

3. With the oil in wok, add in diced garlic. Fry till fragrant and lightly brown. Add in light soya, oyster sauce, cooking wine and lastly water in sequence. Bring to boil.

4. Pour in brown tofu and bring to boil again. Add in white part of leek. Stir fry for few minutes. Lastly add in green leek and brown sausage. Toss for 1-2 minutes and dish out. 

I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia of Nasi Lemak Lover

Stir Fry Chinese Chives with Mushroom and Tofu(韭菜香菇炒豆干)

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This is my 1^st dish post of the year! Pretty excited with my new vision as I have reason to stock up my pantry with bigger and pretty plates for dishes :) In my Year 2012 At AGlance post I mentioned I will prepare more dishes post. Before I go to the recipe let me talk something...

As a full-time housewife I used to prepare meals for my family. This including breakfast ...baking bread almost every 2 days! My hubby will back for lunch not because I can cook well. He has no choice as he has to fetch my elder son from school while me fetching the younger son. You might wonder why not fetching both? My elder now is in primary 2 and his school is over at 1 noon. The younger one is in kindergarten which school over at 12 noon. So after fetching my younger son from school I will prepare simple and quick lunch for my hubby and the kids. Of course at the same time I have to look after my 16 months old girl. I'm lucky as my kids are not picky as long as a soup is being served their meal are settled. My hubby of course expects more than just a soup! 

Sometimes he complains and asking why me not put effort in preparing meals compare to desserts? He used to say I just 'chin chai' (随便 or whatever) when come to meals. LOL! I think it is time for me to learn and prepare great meals to satisfy my hubby stomach! :D

I like to watch cooking show. I like to buy cookbooks (not much compare with desserts cookbook :P). And most of my cooking skills are learn from chefs on TV. Being a blogger I have the opportunity to explore and learn from fellow bloggers who are very good at cooking. I hope my cooking 'Kung fu' (skills) will improve as I post. Well enough mumbling let me move to recipe. Hope you will like my dishes as well as my desserts.

Ingredients:

(A)

3 gloves garlic 

1 firm tofu

100g fresh shiitake mushroom

80g Chinese chives 

1 big red chili 

(B) seasoning 

1 tablespoon light soya sauce 

1 tablespoon Chinese cooking wine

1 tablespoon oyster sauce

150-200 ml water

1 teaspoon sugar 

Methods:

~Preparation

1. Dice garlic.

2. Slice firm tofu about 1/2 cm thickness. 

3. Slice shiitake mushroom into slices.

4. Cut Chinese chives about 3 cm long.

5. Remove seeds of chili and cut into slices.

~Cooking

1. Add in 2-3 tablespoons vegetable oil into hot wok. Gently arrange tofu slices (with chopsticks) inside the hot oil. Fry at high heat till one side turn golden brown. By that time it should be easily turn over without sticking on the wok surface. Fry till golden brown. Remove from hot oil and set aside. 

2. Pour out all the oil. Heat up wok again on high heat. Arrange mushroom slices in wok. Cook till slightly brown and can smell the mushroom. Remove and set aside.

*this will enhance the mushroom flavour.

3. In the same wok, add in about 1-2 teaspoons oil. Add in diced garlic and sauté till lightly brown. Now add in seasoning. Start with soya, cooking wine, oyster sauce and lastly water. Add in sugar and bring the sauce to boil.

4. Add in fried tofu slices and cook for about 2-3 minutes to let seasoning flavour the tofu.

5. Add in browned mushroom, chives and red chilies. Stir fry till well mix. It is done once the chives cooked (about 1 minute). Dish out and serve!