Joined: 20 Jul 2004
|Posted: Thu Mar 03, 2016 10:43 am Post subject: Sichuan Minced Pork on Tofu
|Of late, I have been making soy milk from scratch. As a drink for my hubby. So wanted to try making Tofu at home.
Based on a recipe posted by fellow KC member SiewMun where he learned from Chef Sam Leong some years back. I modify the recipe to use freshly made soy milk, lesser eggs. Proves to be such a hit at home. The tofu is silky smooth and melts away in the mouth.
Here's my tried and tested method
Serves 10 persons
800ml Soy Milk(unsweetened, freshly made)
4 eggs(60g each minus the shell)
1 tsp sea salt
200g minced pork
1 tbsp sesame oil
1 tbsp sichuan sauce (or just use Fermented Bean sauce)
1 tsp chilli padi (chopped)
1 tbsp fine sugar
1. Whipped up eggs in a bowl and add to the soy milk and stir and mix evenly.
2. Pour into a shallow dish and steamed over high heat for 20 minutes.
3. On the side, heat up frying pan with 2 tbsp cooking oil and add minced pork and fry for 2 minutes till semi cooked and fragrant.
4. Pour pork minced over the top of the tofu(after steaming for 10 minutes)
5. Continue to steam for another 10 minutes.
6. Remove from steamer, sprinkle chopped spring onions over the top and serve warmed.
You can add any other meat/vegetables on the top. Or you can do this plain.
The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1