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Tofu plays a huge part in Asian cooking, especially in China, Japan, Korea, Singapore & Malaysia. It can be cooked in many ways –  fried, braised, boiled, grilled , stewed or steamed. It goes well with all kinds of meat & seafood and comes in two different textures – soft or firm.

As mentioned, there is endless possibilities of cooking tofu. This recipe was created quite spontaneously last week for my overseas friends from Korea and I was glad they enjoyed it.


Ingredients :
3 large pieces of firm tofu
A bunch of bak choy (or any green vegetables)
Oil for frying

For the filling :
200gm minced meat
1 red chlli, seeded and cut coarsely
1 stalk spring onion, cut coarsely
1 stalk corriandor, cut coarsely
2 cloves garlic, minced
1 teaspoon light soya sauce
1 teaspooon oyster sauce
1 teaspoon sesame oil
1/2 teaspoon sugar
1/2 teasoon white pepper
1 level teaspoon cornflour

For the sauce :

3 cloves garlic, sliced
6 pieces shitake mushrooms, sliced
30gm fresh or dried anchovies
30gm of wolfberries (optional)
1 teaspoon light soya sauce
1/2 teaspoon sesame oil
1 teaspoon rice wine (huatiao jiu)
Dash of white pepper
1 teaspoon of cornflour, dissoved in some tap water
300ml hot water

Method :

1) Boil the bak choy (or any green vegetables) in hot water for 3 mins. Drain and arrange the vegetables around the sides of a serving plate. Set aside for use later.

2) Prepare the filling.  Mix all the ingredients for the filling together.

3) Cut the tofu into halves and scoop out the center portion. Stuff the center of the tofu with the prepared filling.

4) Heat some oil in a non-stick frying pan and pan-fry the tofu on low heat until golden on all sides and the stuffing is cooked. Drain and arrange on the prepared serving plate.

5) To make the sauce, heat some oil in the frying pan.  Fry the sliced garlic and anchovies until lightly brown.

6) Toss in the sliced shitake mushrooms and fry until fragrant.

7) Put in the hot water, wolfberries (if used), light soya sauce, sesame oil, rice wine and pepper and simmer for 3 mins.

8) Add cornfour mixture and boil until sauce thickens.

9) Drizzle sauce over tofu.  Serve warm with rice.

– Stuffed Tofu with Mushroom Sauce