TOFU OMELET WITH CHINESE SAUSAGE (LAP CHEUNG)

This dish is so simple and easy to make it with only 3 ingredients. I come out with this dish when my refrigerator only left with 2 eggs, Chinese sausages and a box of soft tofu. After thinking of what am I going to make from these ingredients.....suddenly I came to an idea of making a tofu omelet which I had made it before with soup. This time I'm making them with Chinese sausage and guess what???....everyone love it with steamed white rice.....yummy and I'm happy with this recipe of mine.



Hereby is the recipe I would like to share with all of you out there;


INGREDIENTS :

1 box soft tofu
2 large eggs, lightly beaten
3 links Chinese sausage (I used Lap Cheong), thinly sliced
salt and pepper to taste


DIRECTIONS :

1. Unwrap the tofu from box and wrap the tofu with a clean cloth. Place a weigh on top of the tofu and let it stand for about 20 minutes to press out excess water.

2. Unwrap and smash the tofu in a bowl. Stir in the beaten eggs and combined it well.

3. In a wok in high heat, heat about 2 tbsp vegetable oil. Pour in the tofu mixture in the heated oil and cooked about 4 minutes each on both sides until golden brown but not burn. Dish it up and set aside.

4. In the heated wok, add the Chinese sausages and stir fry until aromatic. Then add in the tofu omelet and stir fry for about 5 minutes. Dish up and served.

GOLDEN TOFU IN ABALONE SAUCE

I love tofu and I can also see that's a lot of people out there who loves tofu too. Tofu is an excellent source of vegetarian protein.

Anyway.....here's is another recipe I would like to share and it's very easy to prepare.


Preparation time : 30 minutes
Cooking time : 15 minutes


INGREDIENTS :

1 box soft tofu
1 tsp salt
2 tbsp cornstarch
1 egg, beaten
2 cups oil for deep-frying
1 stalk green onion, chopped


Seasoning (Mixed)
2 tbsp abalone sauce
1 tbsp light soy sauce
5 tbsp water
1/2 tsp cornstarch



METHODS :

1. Sprinkle salt all over the tofu and wrap it up with a clean cloth or paper towels. Place a weigh on top of the tofu and let it stand for about 20 minutes to press out the excess water.

2. Heat the oil in the wok in medium high heat. Unwrap the tofu and cut into pieces. Coat the tofu with cornstarch, then dip in the beaten egg and deep-fry in the hot oil until golden brown. Dish and drain the fried tofu. Arrange the fried tofu onto a serving platter.

3. Leave 1 tbsp of oil in the wok, add the seasoning and bring it to a boil until thicken. Pour the sauce over the fried tofu and sprinkle with chopped green onion on top. Serve.

COLD EXTRA SOFT TOFU WITH CENTURY EGGS

I was in my friend's house last month and spotted this delicious and healthy dish from Taiwan. I'm so happy that she shared her recipe with me and now is my turn to shared it with my loyal blogger friends. It is so easy to prepare and the taste is super yummy :P

Hope all of you will enjoy my new recipe =)

INGREDIENTS :

24 oz (680g) Extra soft tofu / Sukui Tofu ( I used House Foods Brand )

2 pcs Century eggs, shelled and cut into bite pieces

3 stalks of Green onions, chopped

2 small bags of Dried bonito flakes

2-3 tbsp of Vegetarian flavored oyster sauce

some sesame oil

DIRECTIONS :

In a platter, arranged two blocks of tofu and add the century eggs and dried bonita on top of the tofu.

Then sprinkled the vegetarian flavored oyster sauce, sesame oil and the chopped green onions.

Served immediately or keep it in the refrigerator until ready to serve.

STEAMED EGG TOFU WITH MINCED SHRIMP

Making this egg tofu really easy and simple. When I cooked this, my hubby in the first time told me that this dish is super delicious and taste better than restaurant. I was so happy that day and told him that I need a glass of red wine to celebrate. Really...he always comment that all my foods is OKLAH!!!

Anyway...I wanna share this recipe with you'll that are interesting and Happy Cooking!!!

INGREDIENTS :

2 tubes egg tofu
1 lb shrimps, peeled, divined and chopped
1 tsp sesame oil
1 tsp light soy sauce
1/2 tsp freshly ground black pepper
1 tsp corn starch
2 green onions, chopped


For Sauce ;

1/2 cup low-sodium chicken broth
1/4 tsp cornstarch
1 tsp oyster sauce
1 tsp Hua-Tiau cooking wine




METHODS :

1. In a medium bowl, mixed the chopped shrimps with sesame oil, light soy sauce, pepper and cornstarch and set aside.

2. Cut the egg tofu crosswise into 16 round pieces, about 2 cm thickness.

3. Lay the cut tofu in a shallow dish and scoop out the center of the tofu with a small spoon to form a bowl (like picture shown above).

4. Spoon the shrimp mixture into the tofu.

5. Steam the shrimp tofu for about 15 minutes in high heat.

6. While the shrimp tofu is steaming, combine all the sauce ingredients in a small sauce pan and simmer over medium-heat, until the sauce comes thick.

7. Once shrimp tofu is done steaming, remove from the steamer. Pour away half of the liquid from the steamed shrimp tofu.

8. Drizzle the prepared sauce onto the shrimp tofu and served hot with steamed white rice.