Egg aside, my main lead for this post is just as bad. Getting the tofu out of its packaging in one whole piece without breaking a corner off is harder than stir-frying sliced beef to the right doneness! Unfortunately, the tofu didn't turn out to be as presentable as I had pictured as a result, but at least I wasn't disappointed with the taste.
This recipe was inspired by my mum. It was one of those quick-fix dish that she fed me and my siblings with when we were little. No fuss, low budget but full of proteins. I tweaked it a little by making a base sauce to go along with the tofu, but otherwise it is still fine on its own.
Ingredients:
- 1 box of tofu (either sliced into 8 pieces or used as it is)
- 100 gm of minced meat (pork of chicken works fine)
- 1/2 tablespoon of light soy sauce
- 1 teaspoon of cornflour
- 1 teaspoon of sesame oil
- 2 cloves of garlic (minced)
- 1 packet of Shimeji mushroom (roots removed and separated)
- 150 ml of chicken broth or water
- 1 tablespoon of oyster sauce
- 100 ml of cornstarch (100 ml of water with 1 tablespoon of cornflour)
Preparation:
- Marinate minced meat with light soy sauce, sesame oil and cornflour for at least 30 minutes.
- Spread the minced meat evenly on top of tofu.
- Steam tofu for 10 minutes or until the minced meat is thoroughly cooked.
- In the meantime, heat 1 tablespoon of oil in frying pan and add in garlic.
- Add mushroom to pan and stir fry until well-cooked.
- Pour in oyster sauce and chicken broth and mix well.
- Lower the heat and drizzle in cornstarch. Let simmer until the sauce thickens.
- Once the tofu is done, remove from steamer and transfer to serving plate.
- Ladle sauce over tofu and serve.
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| Steamed Minced Meat on the spoon for someone who thinks that he will get poisoned for eating tofu! And the kids asking that I take a photo of them with the minced meat..... |
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