Tomato, Egg and Tofu Soup 蕃茄蛋絲豆腐湯

Sometime you want some soup but feel too lazy to make it. And this recipe is for such occasion. All you need is to scramble the egg and then let the soup to simmer for 15 minutes. Then, you have a bowl of nutritious soup. Hope you enjoy this recipe. 

INGREDIENTS:

2 large Tomatoes, cut into chunks

1 block medium tofu or silken tofu

2 Eggs, beaten

3 cups Water

1 tablespoon Vegetable Oil

Salt to taste

DIRECTION:

1. Heat up vegetable oil over high heat.  Add beaten egg.  Quickly stir fry until it is well cooked.

2. Add water and tomatoes.  Boil the soup until the tomatoes soften; about 15 minutes.  Add tofu.  When the soup comes to a boil again, turn off the heat.  Season with salt to taste.

Scrambled egg with Tomato on Tofu 蕃茄炒蛋配豆腐

For sure we limit our grocery shopping to the minimum during the pandemic. Now we will only go once a week. In the first week, we usually eat like a king because the food is newly stocked up. However, the food becomes scarce and cooking becomes tricky when it comes to the second week. This week is just the week that we have only two tomatoes, a few eggs, and a block of tofu left in the fridge. Along with a can of spam, I cooked this dish to add some extra nutrient to our diet. It is super easy to make and I hope you will enjoy this recipe. 

INGREDIENTS:

4 Eggs

2 Tomatoes

1 Block Tofu

3 tablespoons Vegetable Oil

1/3 teaspoon Salt

1 tablespoon Sugar

12 teaspoon Cornstarch

DIRECTION:

1. Drain the tofu; cut it into small blocks. Reheat them in the microwave and then place them on the serving plate. Set aside.

2. Cut the tomatoes into wedges; whisk the eggs.

3. Heat up oil over high heat. Add egg. Fry until it is coagulated.

4. Add tomatoes, salt, and sugar. Continue to stir fry until the tomatoes are heated up.

5. Mix a little water with the cornstarch. Stir it into the tomato mixture. Cook a bit more until the sauce is thicken. Turn off the heat.

Mixed Mushrooms and Tofu 雜菇燴豆腐

INGREDIENTS:

Hay Mushrooms

King Mushrooms

Seafood Mushrooms

Medium Tofu

Garlic, minced

Sugar

Vegetable Oil

SAUCE:

Oyster Sauce

sugar

Salt

Cornstarch

Water

DIRECTION:

1. Cut the mushrooms into bite size; set aside.

2. Drain the tofu, cut into large blocks. Place them on a large serving plate.

3. In a bowl, whisk to combine the sauce ingredients; set aside.

4. Heat up vegetable oil over high heat. Add minced garlic and fry until it is fragrant. Add mushrooms and stir fry until they start to wilt; about 5 minutes.

5. Add the sauce mixture. Continuously stir fry the mushrooms until the sauce is thicken. Pour the mushrooms over the tofu. Serve with steamed rice.

Pan Fried Crispy Tofu with simple Soy Sauce ｜香煎脆皮豆腐

You can certainly use medium or soft tofu in this recipe. I used the firm one because I only had it on hand. To retain the shape of the tofu without breaking it, try not to flip or move it during frying until it forms the crispy skin. You may find the tofu kind of sticking the pan initially, yet it will come off once the crispy skin develops.

I hope you enjoy this recipe.

INGREDIENTS:

1 block Firm Tofu, patted dry, cut into equal size

2 tablespoons Mirin

2 tablespoons Light Soy Sauce

Cilantro (optional)

5 tablespoons Vegetable Oil

DIRECTION:

1. Heat up oil over medium-high heat.

2. Gently slide the tofu in the pan, baking sure they are not overlapping. Fried until golden and crispy; about 5 minutes. Flip the tofu onto the other side and fry for another minutes. Transfer it to a serving plate.

3. Drizzle mirin and soy sauce over the tofu; serve with a generous amount of cilantro if prefer.

Steamed Pork Neck with Preserved Mustard on Tofu | 梅菜蒸豬頸肉豆腐

Other than pig feet, pork neck is my favourite. It has enough chew on yet is tender and juicy. It is the best part of a pig, if you ask me.

In this dish, the tofu on the bottom will absorb the sweet and savoury marinade and form its own seasoning. Which makes the tofu tastes irresistible as the pork atop. One thing to note is that the preserved mustard green is always very sandy and salty, so soaking it in water for twenty minutes is necessary, to get rid of the sand between leaves and the overly saltiness.

I hope you will enjoy this recipe.

INGREDIENTS:

1 block Soft Tofu, drained

2 stalks Preserved Mustard Green

200 gram Pork Neck

MARINADE:

2 tablespoons Soy Sauce

2 tablespoons Chinese Cooking Rice Wine

1 tablespoon Sugar

1 tablespoon Ground White Pepper

DIRECTION:

1. Soak the preserved mustard green in cold water for 20 minutes. Rinse off the sand and squeeze out the water. Cut it into small pieces.

2. Slice the pork neck into 1/2 cm pieces.

3. In a mixing bowl, add pork neck, mustard green, and the marinade; mix well and leave it marinate for about 20 minutes.

4. In a plate, lay the tofu. Top it with the pork neck mixture.  Cover the plate with a piece of foil. Steam it in a pre-heated steamer for about 20 minutes over high heat. Serve it with steamed rice. 

Scrambled Tofu Egg 豆腐炒蛋

It is a budget-friendly meal that cost less than 3 dollars, yet it packs with protein and the portion is enough for a whole family of three.

INGREDIENTS:

1 block Medium Tofu, drained and crumbled

4 Eggs, whisked

1/2 teaspoon Salt

4 tablespoons Vegetable Oil

DIRECTION:

1. Heat up the oil over high heat. Add whisked egg, scramble until it curds.

2. Add the crumbled tofu and salt. Continue to scramble until the tofu heat through and it is ready. Transfer it to a serving plate. You can serve it with steamed rice.

Scrambled Egg with Tofu

INGREDIENTS:

2 blocks Pressed Tofu, cubed

5 Eggs, whisked

2 tablespoons Ketchup

1 teaspoon Sugar

1/2 teaspoon Salt

Vegetable Oil (for frying)

DIRECTION:

1. Heat up about 3 tablespoons of vegetable oil over high heat. When it smokes, add the eggs and fry until it is cooked.

2. Add the press tofu. Stir fry until it is hot.

3. Add ketchup, sugar and salt. Stir well and transfer the food onto the serving plate.

You can serve it with steamed rice.

Homemade Smooth Egg Tofu

INGREDIENTS:

3 Eggs (about 125 ml)

80 ml Soy Milk, unsweetened

(click here to check out the recipe for homemade soy milk)

Bonito Flakes (for serve)

Soy Sauce (for serving)

1 tablespoon Mirin (for serving)

DIRECTION:

1. Pre heat the steamer to medium-high heat.

2. . Whisk the eggs together until smooth.  Add soy milk; continuously whisk until mix evenly.

3. . Oil the glass container that for steaming.  Slowly pour the egg mixture in it through a fine server to get rid of the foam.

4. Cover the container with another plater or foil.  Steam for 15 minutes, or until it is solid.  To serve, drizzle soy sauce and mirin and sprinkle bonito on top.

Easy Steamed Egg and Tofu 香滑豆腐蒸水蛋

INGREDIENTS:

5 Eggs

1/4 cup Water

Salt

Soy Sauce (to serve)

DIRECTION:

Mapo Dofu (Tofu) 麻婆豆腐

INGREDIENTS:

2 blocks Tofu

1.5 lbs Ground Pork

3 heap tablespoons Soy Bean Paste

4 tablespoons Water

2/3 teaspoon Salt

2 tablespoons Sugar

1 teaspoon Corn Starch

4 tablespoons Vegetable Oil

Green Onion (if prefer)

DIRECTION:

Korean Braised Tofu with Chilli Soy Sauce

INGREDIENTS:

1 pack Firm Tofu

3 tablespoon Vegetable Oil

SAUCE:

 3 tablespoon Soy Sauce

2 tablespoons Water

2 tablespoons Sesame Oil

2 teaspoons Sugar

2 teaspoons Korean Red Chilli Flakes

1 tablespoon Sesame Seeds, toasted

1 Garlic Cloves, minced

2 stalks Green Onion, finely sliced

DIRECTION:

1. Tofu cut into equal size pieces.  Pat dry with paper towel.

2. Heat up vegetable oil in a non-stick pan.  Carefully add the tofu pieces.  Fry them over medium heat until they are golden; about 3-4 minutes.  Flip the tofu pieces to the other side and fry for another 3-4 minutes.  Transfer them to a serving plate.

3. In a small bowl, mix all the sauce ingredients together.  Spoon it evenly over the tofu before serving.

Green Bean Tofu Mix

INGREDIENTS:

2 cups Green Beans, cut in half

1 block Firm Tofu, crumbled

1 tablespoon Mirin Syrup

1/2 teaspoon Curry Powder

Salt to season

2 tablespoons Vegetable Oil

DIRECTION:

1. Heat up vegetable oil over high heat.  Add tofu.  Stir fry until they are fairly dry; about 10 minutes.

2. Add green bean and curry powder; continue to stir fry for another 10 minutes.  Season with salt to taste.  Remove it from the heat.  Serve immediately.

Tofu Miso Soup ｜豆腐味噌湯

INGREDIENTS: 4 servings

5 tablespoons Red Miso Paste

5 cups Water

1 block Silken Tofu

1/3 White Onion, thinly sliced

4 stalks Baby Shanghai Bok Choy, quartered

2 stalks Green Onion, cut into small rounds

材料：4人份

5 湯匙  紅味噌

5 杯 水

1 磚  滑豆腐

1/3 個  白洋蔥，切幼絲

2 條  青蔥，切粒

4 棵  上海白菜苗，切4份

DIRECTION：

1. Bring the water to a boil.  Slowly stir in the miso paste until it is totally incorporated.

2. Add the rest of the ingredients into the soup.  Bring it back to a boil and until the bok choy is thoroughly cooked.  Serve immediately.

做法：

1. 燒熱5杯水，慢慢拌入味噌。

2. 加入所有剩餘材料，把湯再燒至翻滾，或至白菜熟透。上桌。

Egg n Tofu Pretend "Sushi" 純素蛋皮豆腐"壽司"

INGREDIENTS:

4 Eggs

1 block Tofu, medium soft

1 Carrot, finely diced

3 Scallion, thinly sliced

2 tablespoons Japanese Mirin (or 1/3 teaspoon Sugar)

1 teaspoon Chinese Cooking Wine

1/3 teaspoon White Pepper Powder

1/3 teaspoon Salt

Vegetable Oil

DIRECTION:

1. In a bowl, whisk together eggs, carrot, scallion, mirin, cooking wine, white pepper, and salt.

2. Tofu pat dry and cut it in cubes.

3. Heat up some vegetable oil in a non-stick pan over medium heat.  Add a spoonful of egg mixture in the pan.  Place a piece of tofu on top and gently press the tofu down with your finger.  Then, add another spoon of egg mixture on top. Allow the egg to fry until firm.

4. Flip the tofu over to fry the other side until it is golden brown.  Then transfer it to a plate.  Repeat this process until all the tofu and egg mixture is finished.  Serve when they are hot.

Soft Tofu with Shiitake Mushroom Sauce 素蠔油花菇配嫩豆腐

A simple yet delicious shiitake mushroom topping that can be paired with a block of silken tofu or steamed rice.

INGREDIENTS:

8 Fresh Shiitake Mushrooms, roughly chopped

1 block Soft Tofu

1.5 inch long Ginger, peeled and finely chopped

4 Garlic Cloves, peeled and finely chopped

1 Stalk Green Onion (optional), thinly cut

2 tablespoons Vegetable Oil

SEASONING:

2 Tablespoons Chinese Cooking Rice Wine

2 tablespoons Vegan Oyster Sauce

1 teaspoon Corn Starch

1/3 teaspoon White Pepper Powder

2 tablespoons Sugar

1/3 teaspoon Salt

材料：

8 隻  鮮冬菇，切粒

1 磚  嫩豆腐

1.5 吋長  薑，去皮，切幼粒

4 瓣  蒜頭，去皮，切幼粒

1 棵  蔥 (隨意)，切幼粒

2 湯匙  菜油

調味料：

2 湯匙  米酒

2 湯匙  素蠔油

1 茶匙  粟粉

1/3 茶匙  白胡椒粉

2 湯匙  糖

1/3 茶匙  鹽

DIRECTION 做法：

1. Heat up vegetable oil over medium heat.  Add ginger and garlic; fry until fragrant and the garlic turns slightly brown.

2. Add mushrooms; stir fry for about 5 minutes.

3. In a small bowl, mix the seasoning together. Stir it into the mushrooms; continuously stir fry until the liquid is nearly absorbed and the sauce has thickened.  Pour the mushroom over the tofu.  Sprinkle the green onion and serve immediately.

1. 菜油用中燒熱。下薑和蒜粒，煮至香氣四溢和蒜粒轉微黃色。

2. 下冬菇；炒若沒有分鐘。

3. 在一只小碗中加入所有調味料；拌勻然後倒入鍋中。繼續炒冬菇直至汁半收乾。關火；把冬菇放到豆腐上。

It is also very delicious to put on rice.

Stir Fried Barley with Salmon and Tofu

Barley is a staple in our household.  We love both pot barley or pearl barley.  We like to add it to salad greens, add it into soup, or make flavoured rice.  This salmon and tofu stir fry is the recipe my 6 year old son loves best that he said he wants to pack for lunch everyday.  It's composed of pressed tofu, salmon and Brussel sprouts.  Feel free to substitute other ingredients that you enjoy.

INGREDIENTS:

2 cups Pot Barley

3.5 cups Water

1 Salmon, deboned (I keep the skin)

3 squares Pressed Tofu

10 pcs Brussel Sprouts

4 Stalks Green Onion

SEASONING:

4 tablespoons Light Soy Sauce

1-2 tablespoons Chinese Cooking Rice Wine

1 tablespoon Sugar (option)

3 tablespoons Ketchup

Salt to taste

DIRECTION:

1. To cook the barley, rinse it with two changes of water; drain.  Combine the barley with the 3.5 cups of water.  Bring it to a boil over high heat and boil until the water is half absorbed.  Cover the pot with the lid and turn the heat to low.  Continuously boil for another 20 minutes and the water is totally absorbed, remove the pot from the heat.  Let it stand for 10 minutes before fluffing it.

2. In a non-stick frying pan, add some oil.  Lay the salmon in it with its skin side down.  Fry it over medium-high heat until the salmon is fully cooked.  Break apart the salmon with a spatula.

3. Add cooked barley, tofu, and brussel sprout. Stir fry until it heats up and then add the seasoning.  Stir fried for another 10 minutes and remove it from the heat.  Serve immediately.

Teriyaki Tofu ｜照燒豆腐

The tofu in this recipe can be from silken to extra firm.  It depends on your preference.

Ingredients:

1 box Firm Tofu

1/3 cup Corn Starch

4 tablespoons Vegetable Oil (for frying)

Ingredients for Teriyaki Sauce:

3 tablespoon Light Soy Sauce

4 tablespoons Brown Sugar

2 tablespoons Mirin

1 tablespoon Cooking Rice Wine

3 tablespoons Water

1/2 teaspoon Corn Starch

Direction:

1. Mix the sauce ingredients together; set it aside.

2. Cut the tofu into 1 cm slices.

3. Pat dry the water from the tofu with paper towel.

4. Coat each slice of tofu with some corn starch.

5. In a non-stick pan, add vegetable oil.  Heat it up over medium heat.  Carefully add the tofu slices and fry them until they are slightly golden and crispy outside; about 5 minutes.

6. Flip the tofu over and fry the other side for about 3-4 minutes, or until they are crispy.

7. Reduce the heat to low.  Add the teriyaki sauce and allow it to cook until it is slightly thickened.  Transfer the tofu and sauce to the serving plate immediately.

8.  Sprinkle some scallion on before serving if desired.

Stir-fried Mushrooms and Tofu | 蘑菇炒豆腐

I learned this recipe from a talented cook at a daycare which serves only vegetarian food. One of her signature dishes I enjoyed is this stir-fried mushroom and tofu, that was often served with brown rice or barley.  The slightly sweet and sour sauce is absolutely appetizing, and the tofu tastes earthy and smooth.  If you are a tofu lover, you will definitely love this dish.

INGREDIENTS:

12-15 Button Mushrooms, rinsed, sliced

1 block Firm Tofu, cubed

3-5 sprigs Thyme, fresh

5-6 Garlic Cloves, peeled, finely chopped

4 tablespoons Vegetable Oil

Seasoning:

1 tablespoon Balsamic Vinegar

2 teaspoons Sugar

1/3 teaspoon Salt

Cornstarch Slurry (1.5 teaspoons Corn Starch + 1/4 cup Water)

材料：

12-15 顆  蘑菇，沖淨，切塊

1 磚  硬豆腐，切粒

3-5 支  百里香

5-6 瓣  蒜頭，去皮，切碎

4 湯匙  菜油

調味料：

1 湯匙  意大利黑醋

2 茶匙  糖

1/3 茶匙  鹽

粟粉水 (1.5 茶匙 粟粉 ＋1/4 杯 水)

DIRECTION 做法：

1. Add oil and garlic in a pan; heat it over high heat.  Cook until the garlic becomes fragrant and starts to turn colour.

1. 在鑊中下油和蒜粒；以大火燒至香氣四溢。

2. Add mushrooms and thyme; continue to stir fry until the mushrooms become soft.

2. 下蘑菇和百里香，繼續炒至蘑菇變軟。

  

3. It is normal to see the mushrooms release lots of juice  Just continue to cook until the juice evaporates; about 10-15 minutes.

3. 蘑菇開初會滲出大量的水，繼續煮若10-15分鐘或至其收乾水份。

4. Add the seasoning except the cornstarch slurry.

4. 下所有調味料，粟粉水除外。

5. Add tofu.  Gently cook until the tofu is heated through.

5. 下豆腐；小心地炒至其變熱。

6. Reduce the heat to medium.  Stir in the cornstarch slurry. 

6. 把火調低至中火。拌入粟粉水。

7. When the sauce is slightly thickened, remove the pan from the heat.

7. 當汁開始變稠，迅速離火。

8. Serve it with brown rice.

8. 配以糙米飯食用。

Creamy Spinach with Tofu on Rice | 忌廉菠菜豆腐飯

This flavourful vegetarian dish is inspired by the Indian dish "saag paneer".  Instead of saag cheese, I used firm tofu here.  It is the healthiest and simplest plate for dinner on a weekday.

INGREDIENTS:

1 package Extra Firm Tofu

8 cups Spinach (not baby spinach), rinsed

4 Garlic Cloves, roughly chopped

1/2 cup Greek Yogurt, plain

3 tablespoons Curry Powder

2 teaspoon Turmeric

1 tablespoon Cumin Powder

1 teaspoon Ground Ginger Powder

3 tablespoons Water

3/4 teaspoon Salt

5 tablespoons Vegetable Oil

材料：

1 磚  硬豆腐

8 杯  菠菜，洗淨

4 瓣  蒜頭，切粒

1/2 杯  希臘乳酪，純味

3 湯匙  咖哩粉

2 茶匙 薑黃粉

1 湯匙  小茴香粉

1 茶匙  薑粉

3 湯匙  水

3/4 茶匙  鹽

5 湯匙  菜油

DIRECTION:

1. Put firm tofu between two plates.  Place a heavy object on top for about 20 minutes; discard the excess water and dry the tofu with paper towel.  Cut the tofu into big cubes.

1. 置豆腐於兩只碟中間；放上重物把多餘水份壓出。若20分鐘。用廚紙印乾豆腐，把其切成方塊。

2. Heat up 2 tablespoons of oil in a non-stick pan over medium heat.  Add chopped garlic and tofu cubes.  Patiently fry until all sides of the tofu turn a golden colour.  Remove the garlic from the pan if it starts to burn; reserve the garlic.  Set tofu aside.

2. 在易潔鑊中倒入兩湯匙油；用中火燒熱。下蒜蓉和豆腐粒；慢慢將豆腐煎至金黃。如蒜粒開如變焦，將其上鑊留起備用。煎好豆腐離火備用。

3. In a clean pot, combine yogurt, turmeric, curry powder, cumin, ginger powder, salt, and 3 tablespoons of water.  Stir well.  

3. 在一只深鍋內，倒入乳酪、薑黃粉、咖哩粉、小茴香粉、薑粉、鹽和好湯匙水。拌勻。

4.Add spinach.  Turn on the heat to medium-high and cook until the spinach is cooked through and becomes totally soft.  Turn off the heat.

4. 下菠菜；把火調至中大火，繼續煮至菠菜變軟。關火。

5. Process the mixture with a processor or a blender.  You will want to be easy on the processing time; otherwise, it will result in creamy spinach soup.

5. 用攪拌器把菠菜打至稍為爛身。切勿攪拌過度成了菠菜湯啊！

6. Turn the heat back on to medium.  Add the tofu and fried garlic to the spinach mixture; mix it gently.  Remove the pot from the heat.

6. 把火重開至中火；豆腐回鍋。輕輕拌勻，煮至豆腐回暖便可上桌。

7. Serve it immediately over a plate of steamed rice.

Yummy~

7. 趁熱碗上白飯便是美味～