Steamed Firm Beancurd With Egg And Preserved Turnip
By: Cuisine Paradis...
Published: Tuesday, April 5, 2011 - 6:20pm

Ingredients




1 piece of Firm Tofu (豆干)
1 Medium Size Egg
1/4 cup (50 ml) of Water/Stock
1/4 teaspoon Sesame Oil
Dash of Salt and Pepper
For Garnish:
3 cloves of Garlic, minced
1 tablespoon of Preserved Turnips (菜脯)
1 Small Red Chili, thinly sliced
Spring Onion and Coriander

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.