Wednesday, December 3, 2008

Steamed Tofu & Cauliflower with Crispy Garlic

What's with the weather lately? It's been crazy! Bright and sunny one minute and thunderstorm the next. Funny how it never rains whenever I carry an umbrella though.

Anyways......TW & I had these for dinner a couple of days back. We didn't have rice as both us were quite stuffed from a late lunch.

cauliflower, corn and button mushrooms drizzled with crispy garlic oil

Recipe is based on an estimate as I didn't take measurements that day. It's just one of those days :)
  • A small bouquet of cauliflower, cut to bite sized florets
  • 4-5 shoots of fresh young corn, sliced diagonally
  • 3-4 button mushrooms, sliced
  • 3-4 cloves of garlic, chopped
  • 1 tbsp olive oil
  • a dash of osyter sauce
  1. Boil cauliflower and corn for a few minutes or till just done, drain and run over cold water. (Do not overboil or they'll lose their crunchiness)
  2. Heat oil in a wok. Fry garlic till golden brown and dish out, leaving some oil behind.
  3. Do a quick stir fry of the mushrooms, cauliflower, corn and oyster sauce.
  4. Dish out and serve with crispy garlic.

steamed tofu with minced pork, shitake mushrooms, spring onion
and TW's favourite; bird's eye chilly

  • 1 block of soft tofu
  • about 100g of lean pork, minced and seasoned with white pepper, sesame oil and salt
  • 1/2 tbsp oil
  • 1/2 tbsp oyster sauce
  • 2 stalks of spring onion, cut to 1.5" length
  • 2-3 shitake mushrooms, soaked to soften and sliced thinly, discard stem
  • 2-3 bird's eye chilly, roughly chopped
  1. Drain water from tofu and steam over high heat for about 15 minutes.
  2. Heat oil in a wok, stir fry mushrooms followed by minced pork for a few minutes.
  3. Add in oyster sauce, mix well.
  4. Add in spring onion and chillies and fry for another few minutes.
  5. Dish out and pour over steamed tofu.
  6. Best eaten while hot :)
Now isn't that simple? Enjoy my dears!

No comments: