Peh pah tofu fried

Google: “If we are talking about soy in its whole form such as edamame, tofu and whole soy milk, then it is healthier than meat in the sense that soy provides an excellent source of protein, fiber, vitamins and minerals — without the cholesterol and saturated fat found in meat.”

“Tofu has been a staple in many diets for decades. It’s most known for being used in Chinese, American, and Japanese foods. It can be a viable substitute for meat in practically every dish. It’s not as flavourful as meat, but due to its unique tendency to absorb flavour from whatever you’re cooking, it’s capable of tasting like anything and that is what makes it so popular.”

A few days ago, I learn from my father on how to make fried tofu. It’s a simple dish and one of my favourite. The great thing is it don’t need cornflour nor baking powder nor baking soda just egg lightly beaten.

We usually have it with bok choy and sauce. So, I made them on their own without bok choy and sauce to go with rice and vegetables curry. Thanks to Dad for showing me how to make tofu and thanks to God for the food.

The main ingredients are firm tofu, Chinese sausages, thinly sliced black fungus. To me, its great yummy with vegetables curry or with chili sauce as nibbles. Let’s cook!!!

Ingredients

2 big boxes of firm tofu, mashed
2 Chinese sausages, cut into tiny bite
180 g thinly sliced black fungus
1 large egg, lightly beaten to coat
salt
pepper
oil for frying, 1 Tbs for cooking

Method

Put tofu in a large bowl and mashed with a fork or potato masher. Cut the sausages and black fungus into tiny bites. Then cook with 1 Tbs oil until cooked and softened about 4 minutes.

Add together into tofu. Season with pepper and a bit of salt. Mix well and place in fridge for 2 hours.

Bring out to room temperature, wash hands clean. Put some water in a bowl to dampen a spoon. Spoon a spoonful of mixed tofu onto your hand and gently form a tiny log. Repeat with forming tofu into tiny logs and place on plate. Cover with cling wrap. Put back in fridge for 2-4 hours.

Bring to room temperature. Heat oil in pan, on medium heat to high for shallow frying. Lift gently each log and dip into the lightly beaten egg. Slowly put into the oil. Try not to overcrowd. Gently with chopsticks, turn them over to cook the other side. Cook until all the side are golden brown about 3-4 minutes each side.

Use a slotted spoon lift them up onto a line paper towel tray, do not overloaded them use another tray or plate. Once all done, off the hob, empty the oil into a container for use later. That will add some flavour for other dishes.

Serve it hot or warm is up to individual. I serve it with rice and vegetables curry. Have a cool beer if eating as snacks or nibbles. Enjoy!!!!!

Note: You can add fry bok choy with oyster sauce to your fried tofu. You can add chopped spring onions in if you like some green in it. You can freeze it for about two weeks. Make sure no water get in your container or freezer bags.

https://helenscchin.com/2021/03/11/peh-pah-tofu-fried/

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