Tag Archives: tofu

Fish Fillet with Tofu in Spicy Black Bean Sauce

This is the first time I cooked this dish and it was well received by my family. As I was clearing up the black bean sauce, I thought of trying out these combination and it turned out very well. The freshness of the fish that I got from Daily Catch and Tofu were perfect to go with the sauce. Definitely will make it again. πŸ™‚ So here I am, would like to share with you the recipe.

Ingredients

  • 300g Halibut Fillet (Sliced )
  • 1 block of firm tofu (the one suitable for frying) – cut to small block size as shown below
  • 10g chopped shallots
  • 10g minced ginger
  • 20g spring onion (2 inches strip, green part)
  • 1/2 tsp salt
  • 2 tsp cooking wine
  • 1 tbsp potato starch + 1 tbsp

Sauce

  • 3/4 cup water
  • 1 1/2 tbs spicy black bean sauce
  • 2 tsp oyster sauce
  • 1 1/2 tsp sugar
  • 1 tsp potato starch

Method

  • Mix all the sauce ingredients and set aside.
  • Marinate the fish fillet with 2 tsp cooking wine, salt and 1 tbs potato starch then set aside.
  • Dust all sides of the tofu with 1 tbs of potato starch
  • In a heated pan at medium fire, add enough oil to pan fry the tofu. The oil should be at least half the height of the tofu. Add in only when the oil is hot by testing it using a bamboo chopstick. Bubbles around the chopstick indicates that the oil is ready. Pan fry until both sides are golden brown, place it on a kitchen towel and set aside. Dish out any bits and pieces that might have left from pan frying the tofu
  • Using the same pan, pan fry the fish until golden brown. Remember not to overcrowd the pan. Place it in a strainer or kitchen towel. Do the same for the rest of the fillet. Set aside.
  • Using the same pan, remove excess oil, leaving only about 2 tbs of oil.
  • Add in the shallots, ginger and spring onion, stir fry for about a minute. Add in the sauce and let it boil and thicken a bit, then turn off the fire
  • Add in the tofu and fish fillet. Give a gentle mix and serve immediately .

Hot and Sour Soup

Just my kind of soup

Hot and Sour soup is a typical kind of soup that you can normally see in the menu of Chinese restaurant. Ingredients actually are inexpensive, especially when they don’t put much ingredients like the way I do. I prefer to make it instead of buying it, so I can put all the ingredients that I like, have the right level of spiciness and sourness that suits to my palate.

Ingredients

  • 100g pork tenderloin ( sliced thinly)
  • 1 tsp premium soy sauce + 1 tsp of potato starch ( for marinating the pork)
  • 1 block soft tofu ( cut into small cubes)
  • 70g wood ear fungus (washed and Julienned)
  • 150g Bamboo Shoots (Julienned)
  • 2 Liters Chicken Broth
  • 8 dried Shiitake, (washed and just enough hot water to soak the shiitake, when tender, remove the stem, sliced thinly)
  • 1 lightly beaten egg
  • 1 1/2 tbs potato starch + 3 tbs water ( slurry)

Seasoning

  • 1 tsp chili flakes
  • 2 tsp sugar
  • 2 tbs premium soy sauce
  • 1 1/2 tsp dark soy sauce
  • 1 1/2 tsp sesame oil
  • 2 tbs vinegar ( 1 tbs of white vinegar, 1 tbs black vinegar, kindly note that this is my level of sourness, you may want to add more or lessen it to suit your taste)
  • White Pepper (to taste)
  • Salt (to taste)

Method

  • Marinate the pork with 1 tsp of premium soy sauce and cornstarch, set aside
  • Boil the bamboo shoots for 3-5 minutes, set aside, discard the water
  • Prepare your pot, add in the chicken broth, turn on the heat to medium high, add the pork and stirring constantly, to ensure that it would not clump together.
  • Add the shiitake, wood ear fungus, tofu and bamboo shoots
  • Add all the seasoning except the vinegar and pepper
  • Let it come to boil,
  • Add the vinegar,salt and pepper. Give a gentle stir.
  • Add the slurry while gently stirring the soup. Followed by the lightly beaten egg. Let is boil for another minute or two. Serve hot.

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