Taste Hong Kong » Tofu

Tofu with Century Egg and Spring Onions

TasteHongKong — Mon, 28 Jun 2010 03:35:40 +0000

Although I have not timed how long I have to stay in my kitchen for preparing this whole dish, it must not be longer than 10 or 15 minutes. I’m not a fast cook, just to say that it is quick to prepare. And, making this dish is flexible, tofu may be sliced in the way you like; century egg may either be diced or mashed. Then, just assemble the chopped century egg with seasonings and top the silken tofu with green onions after chilled. That’s it!(...)
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Tomatoes Stew with ToFu

TasteHongKong — Sun, 23 May 2010 17:32:36 +0000

The type of tomato I bought for making this dish are probably one of the best tomatoes I have ever had, almost seedless, flesh is dense and meaty. Sadly, except in some supermarkets, it is not our habit here to have different kinds of vegetables labeled. I tried to find out the name of them, but the stall keeper answered in a short, abrupt tone, ‘Meaty Tomatoes’, as if that was the most specific answer.(...)
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Spicy Tofu Soup with Scallops – Korean Style

TasteHongKong — Mon, 18 Jan 2010 16:00:26 +0000

I am quite a fan of Korean cuisine. One of the must-order dishes when having a Korean meal was spicy tofu soup. Perhaps due to my repeated trying of this same dish at different restaurants and making comparisons to those tried in Korea, I become more picky and find myself hardly pleased. I then start cooking this tofu soup in my kitchen and increasingly I have reduced the frequencies of ordering it when dinning out.

The skills required for preparing this soup are minimal, but several ingredients, including kelp, cabbage kimch, Korean chilli paste, to me are essential for making a decent stock. Beyond these, I make variations from time to time, more often with scallops, oysters or clams and occasionally combining shrimps with some glass noodles (bean threads) .
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Tofu Cream : a Low-Calorie Alternative to Mayonnaise

TasteHongKong — Fri, 06 Nov 2009 05:40:50 +0000

Making this tofu cream is not that I don’t eat mayonnaise. I just found it to be a light yet tasty alternative – lower in calorie but higher in protein as compare to mayonnaise – for use as dressing for salads. I also mix a portion of the cream with mashed roasted salmon to become a filling for sandwiches. So here comes a lunch with my loving salad and sandwiches.
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Fried Tofu Sandwiches

TasteHongKong — Wed, 09 Sep 2009 05:00:17 +0000

So called this is a sandwich, but the spread is neither mayonnese with egg nor butter with ham, instead it is ground beef filled in tofu slices. Making the fried sandwiches is more or less the same as usual sandwiches only that the tofu have to be coated by egg wash and cooked by pan frying.
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Tofu Cake

TasteHongKong — Thu, 23 Jul 2009 05:10:25 +0000

Love preparing this dish quite often partly because it is nutritious and the costs are minimal. Besides, I may even opt to pan-fry the cakes or simply steam it all in one piece without any alternation on the ingredients. Here is “one recipe two cooking styles” at your own discretion. See tip provided.
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