I experimented with another Cze char favourite today: Homemade tofu. We start by making the tofu. Gently beat 5 eggs and mix with 500ml unsweetened soy milk. Add one teaspoon of chicken stock powder, stir and strain. Line a baking tray with gladwrap and pour the mixture into the tray. Place in steamer and use chopsticks to leave a gap between the lid and steamer to allow the steam to escape. You dont want to steam at 100°C as it will cause the liquid tofu to bubble. Aim for around 80°C. Steam for 30mins (if you are using small trays, then it will be quicker - test using a spoon. Once it has set, leave it to cool. Heat oil to 180-190°C and deep fry till the crust is brown. Remove and set aside to drain. For the sauce, I am using minced meat and chye poh. (photo shows pickled cucumber lettuce as I couldnt find chye poh at the supermarket today) Make sure you buy the salted chye poh instead of the sweet one. Mix one packet of Dancing Chef Special Sauce into 300g minced meat and marinade for half an hour. Fry a Tbsp of chopped garlic together with 3 Tbsp of chye poh till fragrant. Add marinated minced meat and fry till cooked. Add 1 tsp of black soy sauce for colour. 2 tsp cornflour in 1 Tbsp water to thicken. Spoon over tofu and serve! The Special Sauce is a sweet chilli sauce similar to Thai sweet chilli but has other ingredients added and cooked to produce a sauce which only needs to be warmed to be use.. For this dish, it needs to be combined with salty like chye poh or it may be a little sweet. This recipe is sponsored by Dancing Chef sauces
Posted on: Fri, 27 Jun 2014 11:15:07 +0000
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