Thursday, August 25, 2011

Japanese (Egg) Tofu in Minced Meat Sauce 肉末玉子豆腐

Japanese tofu or egg tofu was my favorite food while visiting a restaurant back in Malaysia.

I liked it with minced meat sauce, sizzling or clay pot type, they are all yummy, and go well with steam rice!


1 tube of Japanese/egg tofu
200 g of minced meat (marinates with a little cooking wine, salt and pepper powder)
1/4 cup Frozen Peas
1/2 tsp minced garlic
1 tsp cornstarch + 1/2 cup of water

1 tbsp Soy Sauce
1 tsp Oyster Sauce
1/2 tsp Dark Soy Sauce
A little sugar
A pinch of pepper powder (Optional)

1 条 玉子豆腐(蛋豆腐)
200克 左右的肉末 (用一点料酒,盐和胡椒粉腌十分钟)
1/4 杯 青豆 (Frozen Peas)
1/2 小勺 蒜蓉
1 小勺 芡粉 + 1/2 杯水

1 大勺 酱油
1 小勺 蚝油
1/2 小勺 老抽
胡椒粉 少许 (Optional)

1. Slice egg tofu into 1 cm in thickness, shallow fry both sides with little oil till golden brown. Take it out and set aside.

2. Marinate the minced meat for 10 minutes. 

3. Heat up 2 tsp of oil in a cooking pan, stir fry the minced meat until it breaks into small pieces, push the meat aside and add the minced garlic with a few drops of oil.

4. When the fragrance of garlic releases, add 1/2 cup of water, soy sauce, dark soy sauce, sugar and Oyster sauce and bring to boil.

5. Cook for 3 minutes and add the fried tofu pieces, cook for another 5 minutes and add frozen pea. Mix cornstarch with 1/2 cup of water and add to the wok to thicken the gravy. Add a dash of pepper powder before serving (optional).

1. 把豆腐切成大约 1 cm 的厚片,在平底锅里用一点油两面煎黄。

2. 把肉末用一点料酒,胡椒粉和盐稍微腌一会儿后在锅里用一点点油炒散。加入蒜蓉和一点油,炒香。

3. 倒入半杯水、老抽、糖、酱油和蚝油煮滚大约3分钟后,加入玉子豆腐。煮大约两分钟,或至汤汁稍微变浓,加入青豆翻匀。

4. 把芡粉加上1/2杯水兑好入锅勾芡。吃之前撒点胡椒粉和葱花。喜欢颜色更好看可以加点红椒末。


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