Skip to main content

Braised Beancurd ~ Tofu


Beancurd on its own is rather bland in taste but with 'add ons', it can be transformed into a delicious dish.  I cook this quite often and it does go well with a bowl of fluffy white rice.





Recipe for Braised Beancurd ~ Tofu

    Ingredients
    • 4 pieces of  fried beancurd/tofu
    • 100 gm pork fillet, diced
    • 100 gm prawns, diced
    • 1 capsicum diced
    • 2 pips of garlic, chopped
    • 1 egg, lightly beaten
    • 1.1/2 tsp cornflour + 1.1/2 Tbsp water to thicken
    • Sesame oil to drizzle 
    Seasoning for pork and prawns
    • 1/2 tsp each of seasalt, light soya sauce
    • 1/4 tsp of dark soya sauce, sugar and cornflour (for pork only)
    • Dash of pepper
     Method
    1. Season the  pork fillet and prawns with the above seasoning for about half an hour.
    2. Saute the chopped garlic with some oil in a wok, add in the pork fillet, stir fry, add in 1/2 cup water.
    3. Once cooked, add in the beancurd, followed by the prawns and capsicum.
    4. Test for taste, add in the cornflour mixture and beaten egg.  Stir to mix, test for taste, turn off heat.
    5. Drizzle on some sesame oil
    6. Dish out and serve with hot rice.
     
Labels:

Comments

  1. Yummy BakesDecember 6, 2012 at 5:25 PM

    Cheah, I love this. Copying for this week end dinner. thanks for sharing :)

    ReplyDelete
    Replies
    1. Sokehah cheahDecember 7, 2012 at 4:28 PM

      You're most welcome, Chris! Hope your family will like it!

      Delete
  2. Mich - Piece of CakeDecember 6, 2012 at 5:45 PM

    This looks delicious and simple. Definitely a favourite item in my family.

    ReplyDelete
  3. lenaDecember 6, 2012 at 10:17 PM

    this is my kind of comforting dish. Love it!

    ReplyDelete
  4. StephanieDecember 6, 2012 at 11:43 PM

    Oh I am drooling...so long time i haven't had this dish. Definitely want to make it when I can get the beancurd again!

    ReplyDelete
  5. MaryMohDecember 7, 2012 at 1:37 AM

    It's quite a long time I have not eaten tofu. you are making me drool looking at your picture. That would be so good with rice......mmmm.

    ReplyDelete
  6. Subhie ArunDecember 7, 2012 at 7:17 AM

    Perfect combo .. Simply love it... Lov ur space ...hapi to follow u .. Glad to follow u back

    http://subhieskitchen.blogspot.co.uk/

    ReplyDelete
    Replies
    1. Sokehah cheahDecember 7, 2012 at 4:31 PM

      Thanks for dropping by. Will hop over to yours soon!

      Delete
  7. AnonymousDecember 7, 2012 at 3:53 PM

    We stumbled over here by a different web page and thought I should check things out.
    I like what I see so now i'm following you. Look forward to finding out about your web page again.
    Also visit my web-site ... online money making opportunities

    ReplyDelete
  8. KimmyDecember 7, 2012 at 4:05 PM

    Hi Cheah, such lovely dish which I think goes very well with blanched or fried plain noodles. Will try soon. TQ.

    ReplyDelete
    Replies
    1. Sokehah cheahDecember 7, 2012 at 4:32 PM

      I've never had this with noodles ..... maybe it goes well too.

      Delete
  9. Sonia ~ Nasi Lemak LoverDecember 8, 2012 at 5:53 PM

    look so delicious!

    ReplyDelete
  10. chow and chatterDecember 9, 2012 at 8:18 AM

    looks tasty the way you made it :-) enjoyt he craft

    ReplyDelete
  11. mui muiDecember 9, 2012 at 9:42 PM

    Cheah,
    This is a delish dish! Simple yet health and with lots of nutrient.
    May i know do you use the plain white tofu and pan fried the tofu first or you can buy ready fried tofu?
    Thanks Cheah:)

    ReplyDelete
    Replies
    1. Sokehah cheahDecember 9, 2012 at 11:53 PM

      I used the ready fried tofu. Pan frying white tofu is a tediuos task because the oil will splatter all over and it's a certain 'no, 'no' for me!

      Delete
    2. mui muiDecember 10, 2012 at 1:56 PM

      .
      Oh! It's so good your can buy fried tofu over there. We don't have that here. I guess I have to do it myself:)
      Thanks Cheah.
      mui..^^

      Delete
  12. ZoeDecember 10, 2012 at 8:28 AM

    I'm a tofu person and this is my kind of dish. Yum!

    ReplyDelete
  13. JacquelineDecember 10, 2012 at 10:46 AM

    Wow Cheah!!... so delicious-looking from your lovely photos, and yet so simple to cook it. Will try this out, hopefully when I regain my strength. Just to mention that I love your new image for your blog header, simple yet lovely.

    ReplyDelete
    Replies
    1. Sokehah cheahDecember 10, 2012 at 11:41 AM

      So happy to see your comment, Jacqueline! Yes, perhaps John can try to cook this dish, so much easier than fried fish.....Glad that you like the new header. Yes, with time and plenty of rest, you'll be able to regain your strength!

      Delete
  14. Adele ForbesJanuary 31, 2013 at 8:29 AM

    My palate is crying...it's saying please feed me this.....

    ReplyDelete
    Replies
    1. Sokehah cheahJanuary 31, 2013 at 5:41 PM

      Ha, ha.....thanks for dropping by. You can try to cook this, very simple and easy to prepare.

      Delete
  15. AnonymousMarch 1, 2013 at 10:23 PM

    great points altogether, you just gained a logo new reader.
    What would you recommend about your submit that you
    just made a few days ago? Any certain?

    Here is my site - first time home buyer free money

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and
Post a Comment
Read more

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
22 comments
Read on for the Recipe

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 
14 comments
Read on for the Recipe