Cold Tofu

Cold Tofu

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

  1. Heat oil in non-stick pan, saute garlic together with preserved radish for 2-3 minutes on low heat.
  2. Stir in chicken, carrot and peas. Cook until the chicken is done then add in soy sauce and pepper to taste.
  3. Add in corn flour mixture, bring to boil. Remove from heat.
  4. Place tofu in a serving plate, gently pour the warm radish mixture over the top and garnish with any vegetable if desired.

Comments :

4 comments to “Cold Tofu”
Mat Gebu said...

preserved radish tu sama dgn "chee poo" kaa?

Lydia said...

yeap... lobak asin aka chai-po/chye-po (hokkien).

mat... your mum orang hokkien ke? chee poo does not sound like hokkien to me.

Laflybee said...

lydia, macam mana cara u keluarkan tofu dari kotak supaya cantik pemukaannya dan tak ber'lopak2'

Lydia said...

After remove the plastic, gently press the surface at all edges under running water. It will pull apart from the box, then invert slowly onto a plate or palm.

Tip is:
When water get into the gaps between tofu and box, tofu will come out nicely.

All the best.

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