Recipe inspired by SweeSan
Stuffing
150gm minced pork
50gm shelled prawns, finely chopped
2 dried Chinese mushrooms, soaked and finely chopped
½ tsp salt
½ tsp sugar
Dash of pepper
1 heaped tsp cornstarch
½ tsp sesame oil
1 egg, beaten
Mix everything together except egg. Lastly drizzle in half and egg first, mix and adjust consistency with more egg if needed. The consistency should be spreadable but not dripping.
Assembly
1 piece silken tofu about 350gm, sliced horizontally.
See picture for instructions. You can cut as many layers as you like and spread the stuffing.
Steam tofu on high heat for 25 minutes.
Gravy
1 shallot, finely chopped
1/2 red chilli, finely chopped (omit this if using hot bean paste)
1 level Tsp bean paste or hot bean paste
½ tsp preserved black beans (dau see), chopped
1 tsp oyster sauce
1 tsp light soy sauce
1/2 tsp sugar
½ tsp cornstarch +1/3 cup water
2 tbsp oil
1. Heat oil in wok, saute chopped shallot until fragrant. Put in red chilli, bean paste and black beans and saute until fragrant.
2. Put in oyster sauce, light soy sauce, sugar and cornstarch solution.
3. Bring to a boil and let it reduce to prefered consistency. Dish up and pour onto steamed layered tofu.
What else can I say but lovely!
ReplyDeleteWendy, this tofu cake is so pretty, I love it :).
ReplyDeleteNice recipe. Love to try it out. Thanks for sharing.
ReplyDeletewendy your tofu is so pretty would like to take bite out of it now!!!
ReplyDeletethis tofu look so yummy!
ReplyDeleteWhua! You can make such simple dish so restaurant-like, huh?
ReplyDeleteHK Choo,
ReplyDeleteThankyou ;)
Jess Bakericious,
Thanks :)
Wen,
Oh sure, do let me know how it turned out ok.
Jess Kitchen,
Hahaha, serve yourself to it. All yours. Haha.
Sonia,
Thanks
Meldy,
Pictures, camera and flash, that's what makes it restaurant like, hhahaha!!!!!
Oh yes, and some garnish of course.
That looks very appealing. :) It must have been hard to layer the tofu, at least the sliding it off part. Thanks for the tutorial. I hope to make it one day. I'll be sure to tell you if I do that.
ReplyDeletewow, nice recipe & nice picture. Will try this out.Thanks for sharing.
ReplyDeletetofu sandwich style....looks very succulent and yummy!
ReplyDeleteEsther,
ReplyDeleteActually it's not that hard, but you must have a sharp knife in order for the tofu to be nicely sliced horizontally. I'd be so so glad to know.
Cherry Potato,
I'd love to know how it turned out for you. Feel free to adapt the recipe to your liking.
Pete,
Haha, ya, like sandwich hoh. Cna cut into triangles some more, if want it to look more like sandiwches. Thanks for the idea!!!!
Nicely done and looks so yummy. Never even heard of any restaurant served tofu this style.
ReplyDeleteDelicious dish!
ReplyDeletemNhL,
ReplyDeleteGot la, WendyinKK's restaurant, hahaha.
DG,
Thanks!
Not only tofu looks yummy..u r a good photographer too
ReplyDeleteA fascinating way to make stuffed tofu! I love all the gravy!
ReplyDeleteJes's Deli Corner,
ReplyDeleteThanks. Haha. Somehow I feel very weird when u say that I photograph well, let's just put the praise for the camera I'm blessed with, that I just use as a point and shoot. Hahaha.
Angie,
Thanks to Swee San of The Sweet Spot for the inspiration.
Wonderful tofu dish! Great idea to separate the tofu and meat in layers...texture should very special.
ReplyDeleteBee,
ReplyDeleteTofu is soft, and the meat is firm.
But frankly, I find it long to cook, steaming on high for 25 minutes seemed very long.
oh wow, I like this dish. Another new way of cooking tofu.
ReplyDeleteGert,
ReplyDeleteDoes that mean I might see u doing this too :)
Just feel free to adapt to your liking.
i'm normally not a huge fan of plain tofu but this is surely going to make me like it!!
ReplyDeleteThis is one of my favourite tofu dishes!
ReplyDeleteYour's looks really good...
And the step-by-step pics are very well done. Thanks for sharing!
wao cantik sekali. nak makan!!
ReplyDeleteOh my gosh, this tofu looks so deliciously good.
ReplyDeleteSwee San,
ReplyDeleteThanks to your dish. It inspired me to do this.
Edith,
Thanks! :)
how you take the photos? Your hands are busy cut the tafu, right?
ReplyDeleteVoon,
ReplyDeleteMy husband take lor :)
I did the tofu after he came back from work lor.
haha this is a horrible question, but.. how do you steam the tofu?
ReplyDeleteAnonymous,
ReplyDeletePrepare a wok/pot. Place a steaming rack in it.
Put in water, 1 cm below the rack. Bring to a rolling boil. Place ur tofu on a dish on to the rack. Make sure u don't burn urself.
Place lid on and steam way.
It looks great, can't wait to try it. I was thinking is 25 mins a bit long? Would 15-20 mins be sufficient at high heat? I'm kinda scared of overcooking the meat and hence it may turn out dry.
ReplyDeleteAlso i was thinking of adding a bit of rice wine vinegar to the sauce to give it a bit of tanginess which will hopefully provide some zing to its already spicy, salty sweet flavor. Hope u can reply soon.
Lillian,
ReplyDeleteMy pork wasn't overcooked.
Frankly, when I did this, I also steamed it for 15-20 mins. Then when I cut it to serve for dinner, the inside was uncooked. I had to microwave the whole thing to make it cooked.
Then I refered to my recipe source, she said, 30 mins, so, I think you want to steam this tofu whole, better stick to 30 mins as I had undercooked pork at 20 mins.
Hehee.. I tried this. Very nice. But my results looked awful! Hahaha... thanks for this.
ReplyDeleteRonni,
ReplyDeleteI think too much black beans oredi.
Be less generous with it unless you really love it.
But then, taste is all that matters.
Wendy, I finally found tis recipe. I wanted to make them and couldn't find them. I tried to mimic wat I saw here but nt flavourful enuf. Gonna try again nxt week!
ReplyDeleteOh wow! So delicous! To think this recipe has been out there for 12 years and only now I discover it. Perfect combination of textures. But then I have made many dishes with tofu, prawn and meat but this one is special with the deep flavour of the shitake and the little bit of kick from the toban djan. By mistake I did 1 tbsp of soy and oyster sauce but I really liked the result.
ReplyDeletePS: I actually used chicken instead of pork and chopped it by hand (cause my foodprocessor is broken) It really was lovely!
ReplyDelete