Every time I went to see my OB he reminded me to reduce my carbohydrate intake. "Don't eat too much rice, noodles, pasta and breads, eat more meats, fruits and vegetables... tofu is good for you." Hehehe... he sounds like mums. I guess he would be happy to see what I had for my lunch today - cold tofu topped with stir-fried preserved radish and chicken.
1 block silken tofu (keep in the fridge during the cooking process)
3 tbsp preserved radish (菜脯), soaked and well drained
2 tbsp chicken mince
1 tbsp chopped carrot
1 tbsp green peas (optional)
1 clove garlic, minced
1-2 tsp cooking oil
½-1 tsp dark soy sauce
1 tsp corn flour, mixed with water
¼ cup water
Pepper to taste
- Heat oil in non-stick pan, saute garlic together with preserved radish for 2-3 minutes on low heat.
- Stir in chicken, carrot and peas. Cook until the chicken is done then add in soy sauce and pepper to taste.
- Add in corn flour mixture, bring to boil. Remove from heat.
- Place tofu in a serving plate, gently pour the warm radish mixture over the top and garnish with any vegetable if desired.