2/04/2010

Steamed Egg Tofu


Another simple home-cooked dish for tonight. I'm still avoiding deep-fried and spicy food for the moment in case there is another sore throat relapse. Just have to be a bit more cautious with CNY coming up... and I'm sick of taking medicine and feeling ill!
Steamed Egg Tofu (serves 4)
Ingredients:
  • 2 pieces egg tofus (cut into slices)
  • 150-200g minced pork
  • 1-2 prawns (shell, devein, mince then combine with the minced pork to marinate) - I usually add these but I ran out of prawns today so I didn't get to use them.
  • mixed vegetables
  • 3 water chestnuts (minced)
  • 1/4 carrot (minced)
  • cornflour
  • 1T oyster sauce
  • about 1/3 - 1/2 bowl of water
Marinade for the minced pork and prawns:
  • oyster sauce
  • hua diao jiu
  • 1 tsp sugar
  • ground black pepper
Method:
  1. Marinate the minced pork and prawns overnight (or for a few hours).
  2. Add the minced carrot and water chestnut to the minced pork and prawns.
  3. Arrange the sliced egg tofu on a plate for steaming.
  4. Dust the tofu surface with some cornflour so that the minced meat mixture won't slide off after steaming.
  5. Place some minced meat mixture on top of each tofu slice.
  6. Top each individual tofu with a mixture of the mixed vegetable.
  7. Steam on high heat for about 7-8min.
  8. Pour the water (from steaming) from the plate of tofu into a wok. Add about 1/3-1/2bowl more of water.
  9. Add about 1tablespoon of oyster sauce to the water. Adjust amount according to taste.
  10. Add cornflour mixture to thicken the sauce.
  11. Pour the sauce over the steamed tofu.
  12. Serve hot.

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