Golden Jubilee Tofu by Jensie Tan

Ingredients

1. Tofu 120g
2. Egg yolks 145 g
3. Fine granulated sugar 80g
4. Soya bean milk 135g
4. Whipping cream 120g
5. Gelatin 6g
6. Rum 4g


Sauce for surface 

7. Water 250g
8. Apricot glaze 50g
9. Fruits 250g
10.gelatin 14g 

Steps

1. Grind bean curd using a sieve and add egg yolks to mix together. (Mixture A)
2. Boil fine granulated sugar, soya bean milk and whipping cream and add it the mixture A.
3. Dissolve gelatin in water and pour to the mixture A above.
4. Add whipping cream follow by rum slowly into the mixture A above.
5. Pour the mixture A into cups.
6. Boil water, fine granulated sugar and apricot glaze until it started to evaporate. (Mixture 😎
7. Dissolve gelatin in water and pour to mixture B.
8. Pour the mixture B onto Mixture A in cups and top with fruits decoration.

Discussion: https://www.facebook.com/photo.php?fbid=10203687635026277&set=gm.874662282602849&type=1&theater

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Tofu minced pork by Kelly Pang

Ingredients

1 block of tofu (cubes)
1 pack of minced pork
2 cloves chopped garlic
1 stalk chopped spring onions
1 tbsp 豆瓣酱 (can use spicy one)
Oyster sauce
Dash of cooking wine
Little Sugar

* Additional ingredients: button mushroom, dice prawns

Marinade for pork

1 tbsp Light soya sauce
1 tsp Cornflour
Few drops sesame oil
Little sugar
2 tbsp water
Little pepper

To cook

1. Marinate minced pork for at least 15mins.
2. Fry garlic. Add minced pork. Break up the meat.
3. Add 豆瓣酱，oyster sauce, sugar. Mix well. Follow by a cup of water.
4. Once it's boiled, add tofu cubes & prawns. Simmer for few minutes. Add a dash of cooking wine.
5. Mix 2 tsp of cornflour with little water. Pour over wok to thicken sauce on high fire.
6. Garnish with spring onion & parsley. Serve on rice or as a dish.

* I used non spicy 豆瓣酱.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/871175552951522/?__mref=message_bubble

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Steamed tofu with minced pork and century egg by Tay Ai Whey

Ingredients

1 cube Silken Tofu
1 century egg sliced into smaller pieces
80g minced pork
2 stalks of spring onion
1 tablespoon oyster sauce
2 tablespoon light soy sauce
1/2 tablespoon sesame oil
100ml water
Seasoning (salt, sugar and white pepper) to taste

Method

Steam the tofu for 5 minutes and then set aside.

Heat up a wok with some oil and stir fry the minced pork.

Add in the water, oyster sauce and soy sauce, and bring to boil.

Add spring onion and sesame oil plus the seasoning as stated according to your own taste.

Quick stir for 30 seconds and pour contents onto the steamed tofu. Lay the sliced century egg on and around the tofu.

Serve hot with rice and enjoy.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/868908586511552/?__mref=message_bubble

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Stuffed tofu by Siew Boon Teo

Ingredients

250g fish/prawn minced meat
100g minced pork
2 tbsp carrot dices or waterchestnut dice
1 stalk spring onion chopped
22-24 taupok (depends on how much u stuffed, last few alw become skinner)
1tbsp cornstarch
1 tbsp light soya sauce(depends on yr taste)
some pepper

Method

1. mix fish meat with minced meat, light soya sauce, pepper and cornstarch
2. add carrots/waterchestnut and spring onions and mix well
3. slid a horizontal hole on each taupok and stuff filling..
4. deep fry or shallow fry till crispy and golden brown..cooks quite fast..

I also tried before using 5-spice powder..ingredients of ngor hiang and seasoned like ngor hiang..also taste good..enjoy!!

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/864833653585712/

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Homemade Egg Tofu Topped with Minced Pork and Mushroom by Vanessa Tay

Ingredient

Steam Egg
4 Eggs
250ml Unsweetened Soy Bean Milk
150ml Chicken Broth
1/2 tsp Salt * optional

Pork Topping
200g Minced Pork
** marinate minced pork with
2tbsp light soy sauce
1tsp sesame oil
1tsp Sugar
1tsp Shaoxing Hua Tiao Wine
1tsp corn flour

1pkt Bunashimeiji Mushroom - wash and dry
1/2 tbsp Salted Soy Bean - mash slightly
1 clove Garlic - mince
40ml Water

Thickening and Garnishing
1tsp Corn Flour mixed with 2tbsp Water
(Corn Starch solution to thicken the gravy if you prefer)
Spring Onion for garnishing

Method

Break the eggs into a mixing bowl, lightly beaten, add in unsweetened soy bean milk, chicken broth and salt.
Stir Vigorously { not beating as we don't want to incorporate too much air }
Strain the mixture and pour into a heat proof dish or flan dish
Cover with aluminum foil
Steam over boiling water { started the steamer/wok on high heat to get the water boiling } and when the water was letting off steam, put the bowl of tofu in, turned to medium low flame for about 15-20 min or until cooked
Check by inserting the toothpick to make sure it comes out clean

In the meantime, prepare the minced pork

Heat up wok with 1tbsp cooking oil. Fry the mushroom to bring out the flavour. Removed, set aside
With the remaining oil or add more oil.
Add salted soy bean fry a few seconds, add the minced garlic fry a few seconds unit fragrant. Now add in minced pork and mushroom, stirring well and breaking up the clumps of pork, stir till pork turn opaque.
Add in water and let it simmer for 5 mins

Finally add corn starch solution to thicken the gravy

When the tofu is done, remove from the steamer. Top with the minced pork and sprinkle on the spring onion.

Discussion: https://www.facebook.com/photo.php?fbid=10206990213984730&set=pcb.861393147263096&type=1&theater

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Panfry Tofu Meat Patties by Christine Tan

1 pkt soft tofu
4 tablespoon sotong paste
1 teaspoon pepper
1 big onion (diced)
1 tablespoon minced garlic
1 tablespoon sesame oil
4 tablespoon potato starch
350gm minced pork

Mash all the ingredients with a big spatula and set it in fridge for 1hr.
Add some oil into the wok and panfry both side till golden brown.
Serve with mayo or chilli .
Enjoy!

Discussion: https://www.facebook.com/photo.php?fbid=10153537398821934&set=gm.858860970849647&type=1&theater

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Seafood tofu by Lena Lai

I used 3:1 fish paste n prawns. Total mixture weigh I used is 200gm n 3 jap tofu.

Recipe from: http://wendyinkk.blogspot.sg/2012/02/crispy-mashed-tofu-tofu-3.html?m=1

Discussion & pictorial: https://www.facebook.com/groups/singaporehomecooks/permalink/850852278317183/

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Steamed egg tofu with minced pork and prawns by Jeannie Lee

Ingredients
2 tubes egg tofu
200gm minced pork
10 med prawns - shelled
1tsp sesame oil
1tbsp light soy sauce
1tsp corn flour
Pepper for seasoning

Method
Cut the egg tofu 2cm thick.
Marinate pork with all seasoning.
Wash n shell prawns. Dice into pieces and add into the pork. Mix well.
Tap a little corn flour at the top of tofu then scoop one tsp pork mixture and place on top of the tofu.
Heat up some water in a wok, place the tofu with the pork mixture n steam for about 15mins or till cook.
Serve hot

**Best to eat it hot.

Discussion: https://www.facebook.com/photo.php?fbid=1142463669104272&set=gm.855558171179927&type=1&theater

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Mapo Tofu by Vanessa Tay

Ingredient

200g $3+ Minced Pork
* I used shoulder butt ~ minced once
1 box smooth toufu - cut into cube
2 garlics ~ minced

Condiment
1 1/2 tbsp spicy bean paste 辣豆瓣酱
** I used taiwan brand
1 tsp non spicy bean pasta 无辣豆瓣酱
** I used taiwan brand
1 tsp sugar
1 tbsp chinese cooking rice wine
1 drop of sesame oil
150 ml Hot Water
2 sprigs spring onions ~ cut finely

Thickening
cornstarch solution 1 tbsp water mixed with 1/2 tbsp cornflour

Marinade the minced pork 2 tsp Shaoxing Hua Tiao Wine
1 tsp light soy sauce
1 tsp sesame oil
1 tsp corn flour
** I always like to marinate my pork, as I felt that it help to reduce "so call" porky smell & taste. You can skip this step

Method

Drain the tofu, cut into cube size, then place the tofu on a paper towel and wrap it loosely with the paper towel.
Let it sit for 30 minutes, the more water drained from the tofu, the better it will hold the sauce when stir-frying/simmering it with the rest of the ingredients

Heat oil in a wok, stir fry garlic till fragrant

Add in minced pork, stirring constantly till meat almost cook

Add spicy and non-spicy bean paste, stirring constantly till minced pork coat evenly with the bean paste. Add in sugar and cooking rice wine. Quick stir and taste

Place tofu into the wok, stir very gently to mix with the gravy and minced pork
📢 must be very gentle fry/mix it.
➰ I shake the frying pan 😊 get the toufu all evenly spread across the pan

Add water, let it simmer for 10mins

Last, thicken the gravy
Thicken with cornstarch solution until the gravy reaches the desired consistency and sprinkle spring onion over

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/718103038258775/?__mref=message_bubble

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Tofu with century egg & pork floss by Zann Teo

One box tofu steam for abt 5 mins.

Pour away the water.
Add japanese ugnai sauce.

Refer to comment pic.
Add century egg.
Add pork floss.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/849690205100057/?__mref=message_bubble

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Mapo tofu by Tan Connie

Ingredients
Abt 200g of minced pork
(Basic seasoning of sesame oil, pepper n cornflour)
One pc of square tofu(i bought frm wet market)
Some chopped minced garlics
Some chopped spring onions

Seasoning
2 heaped tspn spicy bean sauce
1 tspn black bean sauce
1/2 tspn sugar
A dash of huatiow jiu

Steps
1. Marinate the minced pork with basic seasoning one hr ahead.
2. Heat up a frying pan with some oil. Add the garlics n saute till fragrant.
3. Add the minced pork n fry even. When meat almost cooked, scoop 2 tspns of spicy bean sauce n 1 tspn of black bean sauce to fry evenly. Add some sugar too.
4. Cover n let the meat infuse with the sauces.
5. Then add cubed tofu pcs into the meat n fry gently without breaking or squashing the tofu.
6. Add a little water n cover lid again to let it slightly simmer well.
7. Then add a little cornflour to it to thicken the gravy.
8. Finally, add a dash of huatiowjiu n dish up on a plate.
9. Serve hot n sprinkle some chopped spring onions on top.

Note
Recipe n sauces are with kind compliments frm Vanessa. I hv slightly tweaked to suit my family's taste.

Discussion: https://www.facebook.com/photo.php?fbid=587000731443020&set=gm.847125935356484&type=1&theater

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Homemade Seafood Tofu by Lily Tan

(serves 4-6)

Ingredients
- One-third packet (approx. 170g) of "Seawaves Cuttlefish Paste 海威苏东酱” (from NTUC frozen section)
- 8-10 Prawns (peeled, deveined, minced)
- 2 boxes Tofu (ideal for frying type)
- 2 Eggs (beaten)
- 6-8 Water Chestnuts (chopped and squeeze off juice)
- Carrot, Spring Onions, Coriander/Chinese Parsley (all finely chopped)

Marinate (estimation only)- 3 tbsp Light Soy Sauce
- 2 tbsp Fish Sauce
- 1 tbsp Sesame Oil
- 1 tsp Salt
- 2 tsp Sugar
- 3 tbsp Corn Flour
- Pepper

Coating
- Rice Flour (粘米粉) : Corn Flour ~ Ratio 2:1

Steps
1. Remove tofu from box; pat dry, mash it finely with cleaned hand or fork. Set aside.

2. Mix all ingredients except tofu and eggs in a big bowl. When evenly mixed, add mashed tofu {pour away tofu water if there is} and beaten eggs. Season the mixture with marinate and mix well.

3. Prepare a baking tin or plate suitable for steaming, line it with parchment paper {or grease it with oil, but much easier with parchment paper}. Pour mixture into tin and steam it with high heat for about 20 mins or until cooked.*

{* To play safe, before I steamed the whole tin of tofu, I steamed a tiny amount first to check taste. I then adjusted seasoning accordingly before steaming the whole lot.}

4. Remove from steamer, drain off water in the tin (if any) and let tofu cool down before frying {when hot, tofu breaks easily if not handled carefully}. If time permits, best to chill it in the refrigerator for about an hour or longer to let it set and harden a little for ease of cutting and frying later on.

5. When ready to fry, prepare a wok/pan for deep frying. Cut tofu into preferred size, pat dry with kitchen towel before coating it with the flour mixture. Gently press the tofu down to have it evenly coated.

6. Then deep fry tofu till its outside is crispy and golden brown. Ready to serve with dips like mayonnaise, sweet black sauce, Thai sweet chilli with lime juice or simply on its own. Enjoy!

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/843954822340262/

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Steamed Tofu with Prawn by Lily Tan

(serves 4)

Ingredients
- 2 Tofu Tubes
- 12 Fresh Prawns (medium)
- 100g-120g Minced Pork
- 5-7 Water Chestnut (peel, mince slightly coarse) - optional
- Spring Onions for garnishing (chopped)

Marinate
- Light Soy Sauce, Sugar, Pepper, Sesame Oil, Corn Flour

Sauce
- Abalone Sauce (I use FORTUNE 财神 brand)
- Egg White of 1 large egg (or 2 small eggs) (slightly whisk with fork)
- Corn Flour, Salt and Sugar

Steps
1. Use scissors to snip off the prawn tail and the segment just before it. Wash, pat dry and set aside. For the remaining part, peel, devein and snip off the head. Wash and pat dry prawn body; cut into small pieces first then mince it.

2. Mix and marinate minced prawn, pork and water chestnut in a bowl. Marinate it for 30 mins or longer.

3. Cut each tube of tofu into 6 slices and arrange them on a big shallow plate suitable for steaming. Scoop a small amount of prawn & pork mixture onto palm and roll it into a ball {wet palm with salt water so that mixture will not stick to palm}.

4. Slightly flatten the ball and stick a prawn tail into it vertically with the telson pointing upwards. Then place it on top of a tofu and repeat step for remaining tofu.

5. Steam the ready tofu in a wok when water is boiled {you may notice some tofu water starts to accumulate in the plate, pour it away before steaming}. Steam for about 7-9 mins or when prawn tails turn red and the mixture is cooked.

6. While steaming, prepare the sauce - mix 3 tbsp abalone sauce with some water and pour it into a small pot. Cook for a few minutes; add more water, abalone sauce, salt and sugar according to your taste.

7. Turn to low heat, pour in egg white slowly and keep stirring to form egg drop (蛋花). Add a little corn flour mixture to thicken the sauce {not thick concentrated, slightly watery is good}.

8. Remove steamed tofu from wok, pour away tofu water if possible. Pour sauce all around the tofu gently. Garnish with spring onions and ready to serve.

{The leftover prawn & pork mixture can be used for shrimp dumpling 水饺, steamed patty with canned pickled lettuce 蒸菜心肉饼 etc.} Enjoy!

Discussion: https://www.facebook.com/photo.php?fbid=10153347756914643&set=gm.837325203003224&type=1&theater

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Fried Tofu with peanut & cucumber by Christine Tan

(A)
1/3 teaspoon salt
3 tablespoon tapioca starch
Mix well set aside

Steps
Slice tofu into 6 pcs
Pat them dry with oil absorbent paper
Coat them with (a) and fry till u see it crispy
Flip over tofu cubes gently with a chopstick and spatula
Once done.. place them on a clean plate and garnish with cucumber strips.. crushed peanut..and sweet Thai chilli sauce.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/834602279942183/?__mref=message_bubble

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Red Spinach Tofu by Cynthia Lim

Recipe: http://www.thebakingbiatch.com/2015/05/red-spinach-tofu-deep-fried.html

Discussion: https://www.facebook.com/photo.php?fbid=10152763476910863&set=gm.823360397733038&type=1&theater

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Miso Soup with Clams & Tofu by Karin Kong

Recipe from: http://rasamalaysia.com/recipe-asari-miso-soup-miso-soup-with/2/

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One Pot Stew White Snapper Tail by Rita Ng

Ingredients:

white snapper tail, beancurd , pork ribs .

Method:

Marinate pork ribs with oyster sauce and pepper and hua teow. Marinate fish with hua teow . Cut beancurd into square . Put water into Claypot and when water is boiling throw in the pork ribs, garlic 4-5 whole , red chilli a few slices it , smash and add small pcs of ginger , sesame oil , dark sauce , light sauce and pepper . Boil for 20 mins and add fish tail and beancurd. Stew it for another 45 under medium fire . Sprinkle with spring onion ! It goes super yummy with a bowl of hot rice especially the gravy !

I use hua tiao to marinate to get ride of the smell ! Anyway white snapper is ok . Red snapper are more fishy .
For fishy smell when you buy them before you cook squeals a few drops of lemon on it. Leave it for a min or two and wash it off . The fishy smell will go away !

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Sup Tauhu (Beancurd Soup)

Ingredients:

4 big onions (blended)
500ml prawnstock (boiling the shells of 150g prawn with 180ml of water.
A pinch of pepper
1 block of beancurd (cuy into cubes)
Fishballs, prawns
Salt and sugar
Spring onion, parsley for garnish.

Steps are:
Saute the blended onions
Add in prawn stock
Add in prawns, beancurd, fidhballs
Let it boil then adf the salt pepper and sugar to your taste.

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Tahu Isi (Stuffed Tofu) by Nelly Cash

Photo Credit: Cash Palace

Recipe link: http://ncashpalace.blogspot.sg/2014/06/tahu-isi-stuffed-tofu.html

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Stuffed Taupok w Minced Pork & Hainanese Pork Chop by Cendrine Lim

 Stuffed Tau Pok
- minced pork
- Tau Pok pieces (the small square type)
- 3 to 5 water chestnuts, chopped roughly
- Garlic, minced finely
- Spring onions, chopped finely
- A dash of white pepper
- A dash of sesame oil
- A dash of Hua Tiao wine

In a big bowl, combine all ingredients except the egg and tau pok.
Mix till well-combined. Add in your beaten egg a little at a time.
Take a tau pok and make a small incision at the side (any side). Gently turn the tau pok inside out (see photo above, click to enlarge). Be very gentle.Stuff the tau pok with the filling. Fry the Tau Pok Puffs till they turn golden brown.


Hainanese pork chop
pork chops (regular size, from supermarket)
3tbsp plain flour
4tbsp bread crumbs (I use Japanese bread crumbs called panko)
2tsp light soya sauce
1tsp pepper
1tsp sugar
1/2 egg, beaten

Sauce:
1 onion, thinly sliced
1tsp tomato sauce
1tsp oyster sauce
1tsp light soya sauce
1tsp sugar
200ml water
6tb mixed corn/carrot/peas - the frozen kind

Pound the pork chops, to flatten slightly and tenderise.
Marinade the pork chops with the 2tsp soya sauce, pepper, sugar and egg. Heat up some oil for deep frying. When hot, coat the pork chops with flour and then bread crumbs. Deep fry till golden brown and set aside to cool. To prepare the sauce, fry the onions till fragrant, then add the tomato sauce, oyster sauce, 1tsp soya sauce, 1tsp sugar, 200ml water and peas/carrot/corn. Bring to boil and pour over pork chops when ready to serve.

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