Thursday, June 21, 2012

[Tony's Creation] Pan-fried tofu and fish mixtures

[Prep: 15 minutes | Cook: 30 minutes | Serve: 4 people | Calories: 290 per serving (Estimated/) ]

.: Ingredients :.

Group A
1- Medium firm tofu, 400g
2- Diced green onion, 2 tbsp
3- 6 Dried scallops, soaked, shredded
4- 5 mushroom, soaked, stemmed off, diced
5- 1 slice of chinese preserved sausage, diced
6- Fish paste, 350g
7- 1/4 cup of dried shrimps, soaked, diced
Group B
8- Oyster sauce, 1 tbsp
9- Abalone sauce, 2 tbsp
10- Hot water, 1/3 cup
11- Corn starch, 1tbsp
12- Cold water, 2 tbsp
13- White Sugar, 1/2 tsp

.: Seasoning :.

1- 1 tsp salt
2- 1 tsp of white pepper
3- 1/2 tsp of chicken powder
4- 1 tbsp of corn starch

.: Steps :.

Wrap the tofu with a CLEAN towel firmly.  Twist both side of the towel to remove all the water from the tofu. 

Mixed the dried tofu flake with Group A ingredients and seasoning.  Mix it well and divide it 12-14 small pieces (or even more) evenly.

3- Clean and dry well the pan.  Heat it again with 1 tbsp of oil over medium heat.  Pan-fry all the tofu mixtures until all sides are golden (about 6-8 minutes).  Dish it up and put it aside


Clean and dry well the pan.  Heat it again over medium high heat.  Add in the hot water and bring it to boil.  Mix all the rest of the Group B ingredients until smooth.  Add in to the pan.  Stir it until it is thickened.  Top it on the tofu mixture and serve it in hot. 

.: Tips :.

1- Twist both side of the towel with inverse direction like wrapping a candy.  Tighten it as much as you can to release the water from the tofu.
2- Use non-sticky pan to pan fry the tofu mixture to avoid using too much oil.
3- You can replace the fish paste with Shrimps paste.  If you do, you won't need to preserved sausage.  You can also replace the sausage with smoked hams, smoked salmon or pan-fried bacon.
4- Add some hot water to sauce mixture if it is too thick. 
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