Steamed Bean Curd With Soy Sauce Recipes

Steps:

• Steam tofu over gentle heat for six to seven minutes to warm the tofu (I always use the rice cooker to steam the tofu while the rice is cooking); remove and set aside.
• Heat oil in a wok, fry ginger, garlic and shallots till crisp and golden.
• Remove but leave the oil in the wok.
• Add the sauce ingredients to the wok and bring to boil.
• Reduce the heat and simmer until sauce thickens slightly; pour hot sauce over tofu.
• Top with the crisp garlic, ginger and shallots, and finally the garnishing ingredients, serve immediately.

Steps:

• Wet the sheet of beancurd.
• Fold it 5 or 6 times, then cut it into retangular pieces.
• Place on a heatproof plate.
• Combine ginger, garlic, carrot, soy sauce, oils, sugar, salt and pepper in a small bowl.
• Spoon mixture over beancurd pieces.
• Steam over rapidly boiling water 2 to 3 minutes or until cooked.
• Line a serving plate with blanched Hong Kong kai lan.
• Arrange the steamed beancurd on the green vegetable.
• Garnish and serve.

Steps:

• For the filling -------------------.
• Add 1 to the minced pork and mix until completely blended and smooth.
• Add in the mushrooms, sweet onions and corn flour and mix well.
• For the beancurds --------------.
• Pat beancurd dry.
• Heat oil in pan.
• Place in the beancurds for deep-frying.
• Remove and drain when skin turns golden.
• Allow beancurd to cool slightly.
• Laterally cut the beancurd to make a slit on the side about more than half its length.
• (Do not slice through) Scoop out the beancurd to form a pocket and fill it with the meat filling.
• Heat 1 tbsp oil in a big saucepan.
• Stir-fry the sweet onion slices until fragrant.
• Add 2 and the beancurds.
• Cover the saucepan and cook over low heat until liquid is reduced to 3/4 cup (about 5-6 mins).
• Add mixture 3 to thicken the gravy.
• Stir well.
• Add the corriander leaves.
• Stir for a while then remove to serve.

Steps:

• In a medium bowl, combine zucchini and salt, and set aside for about 10 minutes. In the meantime, in a small bowl combine soy sauce, sesame oil, scallions, garlic and sugar. Mix well, and set aside.
• Rinse zucchini slices briefly in water, and drain well. Pat dry with paper towels.
• In a nonstick saute pan over medium heat, heat 2 tablespoons of vegetable oil. Add zucchini and onion, and saute until just tender, about 5 minutes. Spread across a large serving plate, and keep warm. Reserve the unwashed pan.
• Cut bean curd into slices about 1 inch wide, 1/2 inch thick and 2 inches long. Pat the slices dry with paper towels. Add remaining 2 tablespoons of oil to the saute pan, and place over medium heat. When oil is hot, add half of the bean curd and saute until light gold on both sides. Transfer to a plate, and saute remaining bean curd. Turn off heat, and return reserved bean curd to the pan. Add reserved sauce, and mix gently for about 10 seconds. Pour the bean curd mixture on the bed of zucchini, and serve immediately.