Foodie

Thursday, April 14, 2011

Fried Tofu Squares with Beef

What do you really miss/crave when away from your homeland? Do you crave some basic things, that seem small, but their absence is heavily missed. I do and what i missed most is - going to the wet markets and getting all the ingredients to cook.  This simple ingredient is tasteless, but delicately flavored--soft soy bricks known as tofu.  Here  there are two main kinds of tofu, silken or soft tofu, and firm or regular tofu and they are boxed.  What i missed most is the kind which is called - SANG FAH in cantonese.  They are usually square and has a thin skin layer of the pattern of the muslin cloth used to cover it.  In fact, in IPOH, MALAYSIA a city which is popular for the best tofu, even displays the tofu still with the muslin cloth and when you wish to purchase it, then only will the cloth be removed.  I don't know if this practice is still there and i hope it is cos they are the best tofu, so smooth and delicate.  One bite and you will be in TOFU HEAVEN.  IPOH -lites, please tell me that these tofu are still selling in the wet markets.

Well, the tofus available here are not so bad, good dishes can be created with them and this fried tofu recipe that i am sharing will be welcomed by your family whether it be for lunch or dinner. Make it more saucy and it will be extra delicious over noodles/pasta.

Ingredients:

2 boxes of soft/regular tofu - cut into squares
1/2 lb Beef fillet/sirlion - slice thinly across the grain
1/4 cup of sliced young gingers
1/2 cup spring onions/scallions - cut into 2 inches  length
Oil for frying beef and tofu squares

Marinate

1/2 tsp bicarbonate of soda
1/2 tsp sugar
1 tsp light soya sauce
1 tsp dark soya sauce
1/2 egg white
1 tbsp oyster sauce
1 tbsp shaoxing wine
1/2 tsp pepper
1 tsp sesame oil
1 tbsp tapioca starch
2 tbsp water
2 tsp cooking oil

Sauce:

2 tbsp oyster sauce
1 tbsp light soya sauce
Freshly ground black pepper
1 tbsp tapioca starch/cornstarch
2 tbsp water
1 tsp sesame oil

Method:
Knead the marinate except the oil, thoroughly into the sliced beef and when well mixed, add in the oil and knead again. Leave to marinate in the fridge for 30 minutes.


Heat oil about 3 - 4 cups until hot - 350f - 375 f.  While oil is heating up, put a large saucepan filled halfway with water and bring it to the boil.(this is for the fried tofu, to keep it warm and to rid of the oil)

When oil is hot, Drop a few pieces of tofu squares (do not overcrowd as not to drop the temperature of oil too much), fry until skin forms and golden brown.  Remove and drop them into the hot water.  Continue to fry the rest of the tofu squares.

When all the tofu squares are done, fry the beef until 3/4 cooked. Remove and leave aside.

Remove all the oil and leave 2 tbsp. Fry the ginger slices, then add in the beef,the oyster sauce, light soya sauce and freshly ground pepper. Stir fry, then add in the tapioca starch/cornstarch slurry(if this is to be served with noodles, add more slurry). Bring sauce to the boil and it will thicken.  Finally add in the strained tofu and mix to combine. 

Sprinkle with sesame oil and serve hot.

Serve hot.

6 comments:

Tuty said...

Delicious comfort food. Perfect with freshly steamed rice. Thanks for sharing, Lily.

lilyng said...

Tuty

i hope you are the Tuty from Seattle - i missed you

Jasmine said...

Yes they still sell the tofu bricks as you call them at the wet markets in Singapore. I only know them by the Hokkien name " tau kwa"

Jasmine said...

Yes they still sell them in wet markets in Singapore . Not perhaps as delicate as before . Do you mean tau kwa or tauhu

lilyng said...

jasmine

thanks for info, no Sang Fah is the white soft silken tofu which is best for stuffing. Tau kwa is firm tofu but this is available in the vegetarian section of the refrigerator in the asian market.

Anonymous said...

Hi Lily,
Mum just came from Ipoh and she said we can still get the tofu wrapped in muslin cloth. Hooray.
Pat

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