TOFU CUISINE

NORI AND BEAN CURD CHOWDER

Ingredients:
500g bean curd 125g chicken breasts 3 sheets nori (Japanese seaweed) 5 cups water
Marinade: 1/4 tsp salt 1/2 tsp ginger juice 1/4 cup stock 1/2 tsp wine 1 tsp cornflour
Seasoning: 1/2 tsp salt 1/2 tsp pepper 1 tsp wine 3 tbsp cornflour 1/4 cup stock 1 tsp sesame oil
Method:
◆ Dice the bean curd finely. Blanch, then refresh. Chop the nori coarsely.
◆ Wash and towel dry the chicken breasts. Mince and immerse in the mixed marinade for 10 minutes.
◆ Fill a deep saucepan with the water and bring to the boil over high heat. Add the diced bean curd, the minced chicken and chopped nori. Reduce to low heat and continue to cook for 5 minutes. Add the mixed seasoning and thicken to a chowder. Serve hot in soup bowls.

STEAMED BEAN CURD AND SHRIMP PATTIES

Ingredients: 300g bean curd 250g peeled shrimps 1 tsp minced cooked Chinese mushrooms 1 egg white 2 tbsp oil 1 slice ginger 1 tbsp minced water chestnuts
Marinade: 1/2 tsp salt 1/2 tsp sugar 1/2 tsp pepper 1 tbsp cornflour
Seasoning: 1/2 tsp wine 1 tsp sugar 1/3 cup stock 1 tsp cornflour 1 tsp light soy 1 tsp sesame oil 1 tsp oyster sauce
Garnish: A few sprigs of coriander leaves Some diced cooked Chinese mushrooms
Method:
◆ Mash the bean curd in a bowl. Mix all the marinade ingredients together and pour half the marinade and the egg white into the bowl. Blend thoroughly with the mashed bean curd.
◆ Devein, wash and towel dry the shrimps. Mash into a puree, then blend in the remaining half of the marinade, the minced water chestnuts and the minced Chinese mushroom. Pound until springy, then mix with the mashed bean curd and shrimp mixture.
◆ Grease a Chinese soupspoon with oil and fill it with the bean curd mixture. Smooth the surface and garnish with a sprig of coriander and a piece of Chinese mushroom. Repeat the process until all the bean curd and shrimp mixture is used. Place the spoons in a steamer and steam over high heat for 5 minutes. Remove the cooked bean curd and shrimp patties from the spoons and arrange on a platter.
◆ Heat a wok and bring the remaining oil to the boil. Sauté the ginger, then discard. Sizzle in the wine, stream in the stock and mixed seasoning. Simmer until the sauce thickens. Adjust the flavour to taste, then pour over the bean curd and shrimp patties and serve.

STEAMED SCALLOPS AND BEAN CURD IN BLACK BEAN SAUCE

Ingredients: 180g scallops 4 pieces bean curd 1 tbsp oil 1 slice ginger 1/4 tsp salt parsley to garnish
Marinade: 1/4 tsp pepper 1 tbsp cornflour
Seasoning: 1 tsp wine 1/2 tsp sugar 1/2 cup stock 1 tbsp cornflour 1 tbsp black bean paste 1 tsp sesame oil 1 tsp light soy
Method:
◆ Slice each scallop horizontally into two halves and marinate with the pepper and cornflour for 30 minutes.
◆ Wash and towel dry the bean curd. Make a few shallow slashes on the each piece of bean curd and marinate with a pinch of salt.
◆ Line a deep platter with a layer of sliced scallops. Place the four piece of bean curd on top, then arrange another layer of sliced scallops on the bean curd. Steam in a steamer for 5 minutes. Remove, drain off the excess liquid and retain it as stock.
◆ Heat a wok, bring the oil to the boil and sauté the ginger until fragrant. Sizzle in the wine, pour in the stock and bring to the boil again. Add the rest of the seasoning, mix well and thicken to a gravy. Pour over the steamed scallops and bean curd. Garnish with the parsley.

BEAN CURD IN BLACK PEPPER SAUCE

Ingredients: 500g bean curd 2 cups stock 2 tbsp oil 1 tbsp minced onions 1 tsp minced garlic 1 tsp minced shallots 1 tsp minced Chinese celery
Seasoning: 1 tsp black pepper 1 tsp brandy 1/4 cup stock 1 tsp light soy 1 tsp sugar 1/2 tsp cornflour 1/4 tsp dark soy
Method:
◆ Wash the bean curd and slice into thick pieces.
◆ Boil the stock in a wok, slide in the bean curd and cook for 5 minutes. Remove and arrange on a platter.
◆ Heat a wok and bring the oil to the boil. Pour in all the minced ingredients and sauté over low heat until aromatic. Mix in the black pepper. Sizzle in the wine and trickle in the stock and the rest of the seasoning. Continue to cook for 1 minute until the gravy thickens. Spoon over the bean curd and serve.

BEAN CURD STEAKS WITH MINCED CHINESE MUSHROOMS

Ingredients: 500g bean curd 90g cooked Chinese mushrooms 3 cups stock 1 tbsp oil 1/2 tsp minced ginger 1 tsp minced shallots 2 tbsp pine nuts
Seasoning: 1/4 tsp salt 1/3 cup stock 1 tbsp light soy 3/2 tsp sugar 1 tsp cornflour
Method:
◆ Cut the bean curd into thick slices. Pour the stock into a wok, side in the bean curd slices and cook for 30 minutes. Remove, towel dry and arrange on a platter. Dice the Chinese mushrooms finely.
◆ Heat the wok and bring the oil to the boil. Sprinkle in the salt and sauté the ginger and the minced shallots. Add the Chinese mushrooms and adjust the flavour to taste. Bring to the boil, then pour over the bean curd steaks. Sprinkle the pine nuts on top, then serve.

DICED BEAN CURD WITH MUSHROOMS

Ingredients: 150g button mushrooms 300g bean curd 20 cooked Chinese mushrooms 2 cups salted water 1 tbsp oil 1 sliced shallot 1 egg white 1 sprig parsley
Seasoning: 1/2 tsp wine 1/3 cup stock 1/4 tsp salt 1/2 tsp sugar 1/4 tsp pepper 1 tsp cornflour 1 tsp sesame oil
Method:
l Wash and slice the button mushrooms. Divide into 3 equal portions. Place one portion in the centre of a platter.
◆ Dice the bean curd coarsely. Bring the salted water to the boil in a wok and cook the bean curd for 5 minutes uncovered. Rinse under a tap and towel dry. Place the bean curd on top of the button mushrooms.
◆ Dice the Chinese mushrooms coarsely and place them around the bean curd. Arrange the remaining button mushrooms around the Chinese mushrooms.
◆ Bring the oil to the boil in a wok and sauté the shallot. Sizzle in the wine, pour in the stock and bring to the boil. Add the remaining seasoning, stir in the egg white and mix well. Adjust the flavour to taste and pour over the bean curd. Garnish with parsley then serve.

BEAN CURD AND CENTURY EGG SALAD
Ingredients: 2 pieces bean curd 2 cups stock 4 century eggs 1 tsp sugar 1/2 cup diced apples
Seasoning: 1 tbsp dark soy 1 tbsp light soy 1 tbsp sugar 1/2 tsp pepper 1 tsp sesame oil
Method:
◆ Clean the bean curd. Pour the stock into a saucepan, add the bean curd and simmer over low heat for 10 minutes. Remove, drain and leave to cool. Dice into 1.2cm cubes and arrange onto a platter.
◆ Shell and clean the century eggs. Dice into cubes the same size as the bean curd and mix thoroughly with the sugar. Add them together with the diced apples to the diced bean curd.
◆ Mix all the seasoning together and pour the mixture over the bean curd and century egg salad. Serve cold.

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