Recipe(tried): tofu collection - Sizzling Tofu, Ma Po Tofu, Chinese Steamed White Fish Fillet with Tofu (Cantonese Style)

gina, these are posted by me on the ethnic board. (the better ones) if you search for Seppo, you will see many more recipes, i believe. he used to post a few fine vegetarian recipes. he's also got his own cookbook poblushed and how i wish we could have it here! check that out on TKL. good luck. and cathy has a japanese egg custard soup that's to die for. i also had a simply miso soup posted but yours looks great so i don't repeat it here.

ps: making soybean milk is not troublesome at all! maybe i have used to it so it's become part of the common practice! it's good you've got a good supply.

eggy/m'sia
=================================================
Sizzling Tofu

3 pieces tofu (Find firm ones so it won't break down easily when cooking. Do not use the Japnese Silken Tofu. In Australia, you only need to but one piece because the tofu is very big!) Cut into large triangle-shaped (square) pieces.

(A)
1 tsp finely chopped garlic
1 tsp grated ginger
1 tsp chopped shallots
1 tbsp minced yellow bean paste ( It is called "tau cheong". Can be found in most Asian Grocers. Or you may use Miso as a substitue.)
(B)
1/2 onion, sliced
1 small tomato, sliced
1 chilli padi (bird's eye chili, the most spicy one), cut into slants
10 button mushrooms, halved
50g canned green peas (optional. ) (I use whatever vegetables are available in my fridge such as sugar peas and carrots instead of mushrooms and peas. Just make sure that you don't use too much of each because the main ingredient is the tofu! However, you must have the onion, chilli padi and tomato because they are vital to the final taste!)
(Also, if you can find oyster mushrooms, add a tray of these in the dish and omit all other vegetables, expect the tomato and onion. This makes a really great dish too.)

Seasoning - mix together in a small bowl:
1 tbsp oyster sauce (find the ones made in Hong Kong. They seem to be better in flavor.)
1 tsp light soya sauce (Make sure your yellow bean paste/miso isn't too salty or else you need to omit the soy sauce all together.)
1 tsp sugar
A dash of white pepper powder
1 tbsp sesame oil
1/2 cup water (I use homemade chicken stock without salt added. If you are a vegetarian, use a vegie stock instead. I never use water so I can't tell you if it's good.)

Thickening:
Use 1 t. topioca flour to mix with 50 ml water. (roughly)
** You can use cornstarch but it tends to make a watery thickening after a while if you don't eat this dish immediately.

Garnishing (optional)
Chopped spring onions and coriander (little bit of each)

Heat the wok/pan with enough amount of oil to saute the tofu all sides until lightly brown. Drain excess oil.
Take the tofu out and reserve.
Saute ingredients (A) till fragrant. Add in seasoning and bring to a boil. Mix in (B) (Add onion first, and wait until it browns a bit, then add chilli, mushrooms, peas, and tomato the last) and add thickening. (If it's too sticky, add a bit more water.) Make sure you don't over cook the vegetables.
Return tofu into wok. Mix well. Be careful not to break the tofu.
Garnish with spring onion and coriander.

** We always serve this with steamed white rice (long grain) and a seafood dish. They seem to go very well together.

=================================================
"Ma Po Tofu" (peppery hot beancurd with minced beef), Sichuan Style
======================
This deliciously hot and aromatic dish wwas created by pockmarked grandmother Ch'eng who operated a small beancurd stall on a street corner in Chendu, centries ago. Using a few cakes of beancurd, alittle ground beef and local seasonings, she produceeed one of the tastiest and most nutrious of the Chinese dish, yet one of the least inexpensive. Today this dish is still calleed after her "Ma Po Tofu" (pockmarked mother's beancrud). Due to religious reason, many Chinese has adopted minced pork for the beef. However, the original, traditional version used beef. Either way is tasty!
======================
4 squares beancurd (We prefer the soft ones, but don't use Japanese silken tofu as it's too soft for stir-fry!)
185g (6 oz) lean beef, preferably fillet (tenderlion)
** Some people justy buy the prepared minced meat.
3 green onion (scallions/spring onion)
2 - 3 Tbsp. vegetable oil
3 garlic cloves, crushed

seasoning sauce:
1 tsp. grated fresh root ginger
1 Tbsp. fermented black beans, chopped (Some beans are quite salty and need to be risned first. Read the instruction on the pack.)
2 small red chillies, chopped (omit the seeds if don't like it too hot!)
1 Tbsp. light soy sauce
1 - 2 tsp. hot bean sauce (Use the product from Sichua Province for best result.)
1/2 tsp. salt (optional)
1 1/2 tsp. brown sugar
1/2 tsp. Sichuan peppercorns (Fagara or Sansho), finely ground
(If this is not available, try to use white pepper powder.)
1 cup good chicken/beef stock (If use commercially made ones, check the saltiness and adjust the seasoning.)
1 Tbsp. cornflour (cornstarch)

Cut the beancurd into small cubes and set aside. Very finely minced (grind) the beef, and finely chop the green onions.

Heat the oil in a wok and stir-fry the beef, green onions and garlic until half cooked.

Add the ginger, black beans, chillies, soy sauce and hot bean paste and stir-fry together for about 1 1/2 minutes, then add the remaining seasoning ingredients, except the cornflour, and bring to the boil. Slide in the beancurd and simmer for about 5 minutes over very gentle heat, carefully sitr in the chorflour mixed with a little cold water, simmering gently until thickened.

** For extra flavor, sprinkle on some flaked red chilli and a little crushed Sichuan pepper just before serving.
** Since cornflour sauce can't stay "thick" for long. You may use tapioca flour for a thicker sauce instead if the dish is not eaten right away. However, just like most of the Chinese dish, this dish should be eaten right after it's made!

==================================================
Chinese Steam White Fish Fillet with Tofu (antonese Style)

about 350g firm white fish fillet (ie. rock ling)
sliced into small pieces

seasoning:
black soy sauce, to taste
white soy sauce, to taste
1 Tbsp. oil
1 Tbsp. cornstarch or tapioca flour
1 Tbsp. water
some sugar
dash of white pepper powder
minced together:
1 bird's eye's chilli
2 garlic cloves
about 5cm young ginger
some black fermanted beans (they come in jar or tin)

1 cube of softest tofu you can get, cut into large chuncks.
some finely chopped spring onions to garnish

mix the fillets with all the seasoning ingredients. set aside.

heat your steaming pot or wok with water until boiling point. place the tofu in one single layer in the serving plate and steam in high heat for 2 minutes. open the lid and place the fillet pieces on the top of tufu evenly and quickly. covered and steam for another 3 minutes.

dish out and garnish with chopped spring onion. serve this with steamed white rice and stir fried/steamed asian veggie.

** it looks like a lot of ingredients but you'll find it's really easy to do... and so beautiful and tasty at the same time!!!

==================================================