Ma Po Tofu ????

Lyanne's almost 8 weeks.. by this Wednesday she'll be. She's following her sister's footsteps by sucking on her thumb! Haih! Why don't they ever take on the pacifier instead?? I'd prefer them to be on the pacifier rather than the thumb, and the right thumb to be exact. Lyanne can smile now, when we talk to her, she'll react by smiling. Meanwhile Lydia is trying to carry her.. she can't of course! When we hold Lyanne in our arms, she'll try to put her arms under her, as if she's carrying her. It's cute.

Ma Po Tofu. After reading on the internet, I found that the origin of this dish came from a granny who is a leper. Hence the name, Leper Granny Tofu.

This is my version. A little too dark, due to my aged bean paste.. I haven�t been using the bean paste for quite some time, and once the bottle�s opened, it starts to age and darken. And it�s not that easy to find hot bean paste in Malaysia, so I combine chili paste and bean paste to make up for it.
Not fiery hot, sorry to disappoint chili fans.

250 soft tofu, cubed
� cup minced pork /chicken
1 shallot, chopped
1 clove garlic, chopped
� Tbsp fine bean paste (tau cheong)
1 tsp ground chili paste (cili giling, in Malay)
2 Tbsp chili sauce ( Maggi, Kimball or Heinz type)
� tsp salt
1 tsp sugar
1 tsp sesame oil
1 cup water mixed with 1 tsp cornstarch
2 Tbsp oil

1. Heat wok on medium and put in oil. Saute chopped garlic and shallot until fragrant.
2. Add in bean paste and chili paste, stir until fragrant.
3. Put in minced pork. Stir until pork is cooked.
4. Put in cornstarch mixture, sesame oil, chili sauce, salt and sugar to taste.
5. When gravy has thickened, put in cubed tofu and simmer for another half minute.
6. Dish up and serve. Sprinkle on some chopped green onions for decoration.

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Silken Tofu with Oyster Sauce ?????

Ever sang Pease Porridge Hot???

Some like it hot, some like it cold, some like it in the pot, nine days old...

Haha.. this is not going to a 9 day tofu..

It's just that some like the tofu steamed hot, some like it fridge cold.

My mom's side of family likes it cold... and to them, steaming somehow makes the tofu slightly tougher.. Well, as u can see, when u steam tofu..some of its water content is released..which explained their reason.

Silken Tofu with Oyster Sauce Recipe

1 pc Silken Tofu (or smooth tofu, around 300gm)
2 Shallots (thinly sliced)
1 Tbsp dried shrimp (chopped)
2 Tbsp oyster sauce
2 Tbsp oil
Green onions and red chili for garnish

1. Place silken tofu onto a dish
2. Heat wok and put in oil.
3. Saute shallots on low heat until golden and crispy. Dish out. Retain oil.
4. Put in dried shrimp and fry for a minute or until very fragrant. Then add in oyster sauce.
5. Stir for a while and pour sauce over prepared tofu.
6. Sprinkle on crispy shallots.
7. Garnish with some chopped green onions and red chili.

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Steamed beancurd with fish paste ????

I came across this dish while having lunch in Sri Muda Shah Alam about 6 yrs ago. If I have time, I'd use fresh fish, but if I don't have the time, I'll just use packed fish paste from the supermarket (found it in tesco), works just as fine.


*** First prepare ur steaming wok. Boil 2 cups of water.

(A)1 pack smooth tofu (about a cup)

(B)1/2 pack fish paste (about 1/2 cup)
1/2 tsp salt
a dash of pepper
1 small egg

(C)2 Tbsp steam fish seasoning (u can use soy sauce, but reduce amount to 1.5 Tbsp)
1 Tbsp fried onion oil
some chopped green onions

Mix (B) ingredients together, and break up the fish paste into smaller bits, but don't incorporate everything into a paste itself. Then, add in smooth tofu. Break up the tofu into smaller pieces and mix together. Steam in rapid boiling water for 5 minutes. When done, pour 2 tbsp of �steam fish seasoning� (soy sauce also can), 1 tbsp fried onion oil and garnish with some sprinkling of chopped green onions. All done within 10 minutes.


the mashed fish paste and beancurd.. make sure the beancurd is still chunky.

the type of tofu I used, and the fish paste bought from Tesco.

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