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(Not so sizzling) Japanese Tofu

When Mochachocolata-Rita announced her Chinese take out party, I raised my hand up to participate immediately. Firstly, I really like her posts and quirky funny write ups. Secondly, there is a lucky draw prize involved-how can I miss out on a lucky draw? (ok, so I barely won anything from a lucky draw but probability dictates that I should win something sometime right?)

I have a few reasons for choosing this dish. A while back, I spotted Beachlover Kitchen’s post on a similar take on this and it jogged my memory. I simply cannot get enough of the crips silky texture of fried tofu in this dish. Also, this is AR’s favourite Chinese take out dish and I really wanted to cook something for him especially after all the help he has given me.

However, I’m still half fuming over a couple of incidents between us recently. Long hours working + wedding planning= more arguments. I maintained that being engaged doesn’t mean I’m bound to silliness and other inconsiderate behaviours though. I know, it’s contradictory, he can be soooo helpful and then inconsiderate shortly after. Grrr. Men.

Ok, he apologised so I grudgingly packed this for his lunch. No more of this nonsense!

(Not so sizzling) Japanese Tofu ( serves 4)
2 tubes of Japanese tofu

300 grams of ground chicken meat (or pork)
1/4 cup of hua tiao jiu
3 tablespoon of soya sauce
1 table spoon of oyster sauce
1/2 tsp of salt
1 tsp of cornflour

4 pieces of hydrated shitake mushrooms chopped
1/4 cup of chicken stock
chopped chili
10 peeled prawns/shrimps
olive oil

1 tsp cornflour mix with cold water (optional)

1) Marinate mince.

2) Preheat wok with oil for shallow frying. Slice tofu and pat it with paper towel (very important if not you will have hot oil splatter over u!). Coat tofu in corn flour. Fry tofu in work for around 5-10 minutes, turning half way through. Remove from the work and set aside.

3) Fry garlic and chili in the same wok. Add mince mixture. Stir fry till nearly done and add the mushrooms and prawns. Add stock if mixture appears too dry. Taste to check if the seasoning is right.

4) Add the cornstarch mixture if using.

5) Add tofu. Gently stir. Serve immediately with a hot bowl of rice.

Chinese Take out Party– here we come!


14 thoughts on “(Not so sizzling) Japanese Tofu”

  1. Oooh this is like comfort food to me. My mum does something similar (she uses minced pork instead of chicken) and it’s so, how to put it? “you jia de gan jue” if you can understand my horrendous attempt at pinyin.Has a feeling of home, is what I mean. 🙂


  2. Hahhaha…MEN! That does not sizzle as much as your tofu dish! The best ones are those served on a sizzling hotplate in tze char stall/kopi tiam back in Sg.Well, at home we could only make do with this. But it’s delicious I know. 😀


  3. hello daphne! thx for popping by! so u’re in perth eh? i mite end up thr next yr :> *thinking abt food places in perth now*


  4. I have only ever tried this with normal tofu. Actually, never crossed my mind to try with Japanese tofu. Does it taste very different?


  5. I’m glad u sorted out those issues – always bad to have them hanging around. The tofu dish looks scrumptious…definitely comfort food for me since I love all kinds of beancurd.


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