Peh Pah tofu fish cake, eggplant panko bok choy, bee hoon noodle soup

Peh pah taufoo fish, kai lan noodle soup.JPG        Continue reading “Peh Pah tofu fish cake, eggplant panko bok choy, bee hoon noodle soup”


Sweet and sour tofu with vegetables

Made by Helen.
Made by Helen.


1 block firm tofu (14 ounces)
about 1/4 cup flour
pinch salt
5 tbsp olive oil/ vegetables oil/ sunflower oil/ peanut oil of your choice
2 tbsp soy sauce
2 tbsp fresh lime juice
60 ml Shao Xing Chinese cooking wine
5-6 tbsp white vinegar
5-8 Tbsp sweet chilies sauce (if cant take chilies, put 2 tsp)
5 tbsp sugar
225g Bok Nee (Black fungus), soaked in hot water about 4 hrs until soft and expand
2 stalks celery cut across into 1/2 cm slices
1 small tin of bamboo shoot, thinly slice long square shape
1 tbsp finely chopped fresh ginger
1 tablespoon grated garlic (3 cloves)
1/4 tsp salt


Drain the water out of tofu, then cut them into 1-inch long square. In a wide plate, toss the tofu with the flour and salt until all the pieces have a thin coating. In a frying pan, warm the oil. In one layer, brown the tofu (in two batches if your pan is small), about 4 minutes per side. Return all the tofu to the pan if you browned it in two batches and cook for 2-3 minutes, stirring constantly.

Combine soy sauce, lime juice, Shao Xing, white vinegar, sweet chilies and sugar in a large saucepan. Bring to the boil over medium-high heat. Add bamboo shoot, garlic, ginger, salt and tau foo. Bring the tofu mixture to a boil, then lower the heat and let it simmer until the sauce has reduced and coats the tofu thickly, about 5 minutes. Serve with cooked rice.