Steamed Firm Beancurd With Egg And Preserved Turnip

Ingredients

1 piece of Firm Tofu (豆干)
1/4 cup (50 ml) of Water/Stock
1/4 teaspoon Sesame Oil
For Garnish:
3 cloves of Garlic, minced
1 tablespoon of Preserved Turnips (菜脯)
1 Small Red Chili, thinly sliced

Preparation

1
Lightly fry the firm beancurd with 1/2 Tablespoon of oil then golden-brown on both side. Remove and drain well, cut into 9 equal parts and place it in a steaming bowl/dish.
2
Saute garlic and preserved turnip till fragrant and lightly brown with the remaining oil from frying the beancurd. Dish up and set aside.
3
Lightly whisk the egg in a bowl(do not over beat it), add in water, sesame oil, salt and pepper and mix till combined.
4
Strain the mixture through a fine sieve to get rid of lumpy egg cluster before pouring it the strained mixture into the prepared tofu dish.
5
When the water boils, steam the tofu and egg over medium low heat for about 10 minutes.
6
Top with the prepared garlic mixture and continue to steam for another 3 – 5 minutes till egg custard is firm and toothpick inside and comes out clean.
7
Garnish with spring onion, coriander and chili then serve with steamed rice.

 



About

For my recipe I used preserve turnip (菜脯) instead of the dried shrimps because I prefer the fragrant and taste of preserve turnip with the bland tofu.

Yield:

2.0

Added:

Tuesday, April 5, 2011 - 6:20pm

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