Tofu Cake | Hong Kong Food Blog with Recipes, Cooking Tips mostly of Chinese and Asian styles | Taste Hong Kong

Tofu Cake

Tofu Cake

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.

  • Ingredients
  • 2 pieces dried black mushroom
  • 2 pices hard tofu (bean curd)
  • 2 eggs beatened
  • 100g carrot
  • Seasonings
  • 1 1/2 tsp salt
  • 1 tsp sugar
  • 2 tbsp cornstarch
  • a pinch of white pepper
  • some chopped sping onion

Method

1) Soak the mushrooms in water until soft. Remove stem and squeeze away all water.

2) Finely chop mushrooms and carrot. Fry them with 1 table spoon oil over low heat for about 3 minutes.

3) Boil tofu for about 2 minutes. Dry it thoroughly and mash. Mix it well with other ingredients and seasonings.

4) Heat some oil in pan over low heat; use a table spoon to get a portion of the tofu mixture into pan. Gently flatten out the mixture and cook for about 5 minutes until the bottom side is set. Then turn to another side and fry for another 5 minutes. Repeat making more cakes from the remaining mixture.

Tip

1) Have the cakes cooked as soon as the mixture is ready because water will seep out from tofu thus diluting the mixture. In case you find the cake is diluted and difficult to set, try add a little bit more of corn starch into the tofu mixture.

2) You may choose to steam (than to fry) the cake, just transfer the tofu mixture into a plate of minimun 3 cm height and even it out into equal height. Then cover the plate with foil and steam over medium heat for 8 minutes.

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Comments

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  1. KennyT

    I love tofu, and this one looks so scrumptious! Thanks for sharing. I’ll go for the pan fried one, although I like the steamed version as well, haha.

  2. Jackie

    This is another great way to prepare tofu. I just made this and its delicious! Thanks for sharing :D

  3. TasteHongKong

    @Jackie,
    Thank you for advising me and I’m so happy that you like this. I have also posted some more tofu recipes under a separate category here. Enjoy!

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  5. Andrew Horne

    Looks like a great recipe, but how much (by weight) is two pieces of tofu? I am in the UK and there is no standard sized piece here. Many thanks.

  6. TasteHongKong

    @Andrew Horne,
    Thank you for asking. I should have put down the weight to avoid confusion. Two pieces of firm tofu I used weighed about 200g. For my later Tofu Recipes, you shall find their weights there.
    Enjoy cooking!

  7. Vege

    Hi looks yummy but is it possible not to put any eggs in there? Would the whole thing fall apart?

  8. TasteHongKong

    @Vege,
    I’m afraid not possible.
    If not egg, you may use minced fish meat. But note that not all fishes could form a sticky paste after minced or pulsed (this recipe suggests which fish to use and shows a fish paste I made before); your local fishmonger should also tell. And, do not blend tofu with fish meat because we don’t want water to leach from the tofu. Just fold in mashed tofu into the fish meat to reach your desired consistency.
    With fish, also note that you’ll yield a different taste than this tofu cake. But hope this helps.
    Have fun cooking!