How to remove tofu from the box

From the day I got “promoted” to be the family’s “chief chef” (as mother-in-law was no longer staying with us), I have been calling my mother more often than before to consult her on cooking-related matters. I felt so fortunte that she provided me with a 24/7 phone support service. Thanks a lot, mom!

Nowadays, we love to exchange ideas and tips on how to improve our cooking skills. On one occasion, she asked me what is the best way to remove tofu from the box. And, I happily shared with her a technique which I came to regard as the perfect technique. Subsequently, I was surprised to find out that my technique didn’t actually work for her.

When I was back in Penang for holiday last December, she told me that she had found an even better technique. At first, I was quite skeptical about it. But, after watching her demo and trying it out on my own, I was totally convinced that her method is indeed simple and 100% fail proof. Even my hubby scored 100 marks on his first attempt!

Now, let me share with you my mother’s “5 simple steps to remove the whole tofu perfectly from the box”. Below is the demo done by my hubby. Try it out to see whether it works on you. If you have better tricks, do share with me!

Step 1: Trim off the edges of the box with a pair of scissors. Peel away the plastic paper.

Step 2: Make a small incision at the side between the tofu and the wall of the box. Let slow running water sip into the incision. Repeat this step for each side. With sufficient water, the tofu will float up by itself.

Step 3: Cover the box with a plate, tray or anything with a flat surface.

Step 4: Flip it over.

Step 5: Now you can remove the box easily and get the "perfect-looking" tofu for your cooking!

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Stuffed tofu poks (beancurds puff)

This recipe is adapted and modified based on Stuffed Glutten Balls from Quick & Easy Hawkers’ Fair. Instead of using gluten balls, I use tofu poks. I had just bought 10 tofu poks and eventually only utilised 50% of the ingredients. Guess what did I do with the rest of the ingredients? The answer is here.

Ingredients:
25 tofu poks
100g minced meat
100g minced prawn paste
100g fish paste
2 water chessnut (chopped finely)
4 medium size fresh/ dried shitake mushrooms (chopped finely)
30g carrot (chopped finely)
2 tbsp spring onions (chopped)

Seasonings:
½ tsp salt
1 tsp cornflour
Dash of pepper and sesame oil

Gravy:
1 tbsp chopped garlic
1 tbsp oyster sauce
2 tbsp spring onion
Dash of sugar, sesame oil and pepper
300 ml water

Methods:
1) Put all the filling ingredients into a mixing bowl and stir in one direction until very stick.
2) Stuff the prepared filling into the tau poks. Put the stuffed tau poks on a plate and cover with cling wrap. Keep in the fridge for ½ hour.
3) Heat up 1 tbsp oil and sauté chopped garlic until fragrant. Add in stuffed tau poks and gravy seasonings.
4) Bring to boil. Lower the heat and cook until the gravy has thicken. Dish up stuffed tau poks and serve.

Note:
1) For fresh mushrooms, blanch over boiling water.
2) For tofu poks, wash and blanch over hot water. Squeeze away excess water.
3) For ready-made fish paste, do not add too much salt. I use more salt for my homemade fish paste.
4) For prawns, wash, devein and pat dry. Using a chopping knife to pat the prawns flat, then use the back of the knife to chop the prawns until it turns into paste form.
5) For minced meat, prawn and fish paste, can use different combinations.
Eg 200g minced meat + 100g minced prawn paste;
200g minced meat + 100g fish paste
6) Instead of using 25 tofu poks, it can be substituted with 12 gluten balls (生根/面筋卜)

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Beancurd seafood soup （豆腐海鲜羹）

My hubby loved this soup so much that after drinking the soup, he also took an extra portion to mix with his rice so as to give him a "braised rice" flavour.

This recipe is adapted from Hawker's Fair Simplified cookbook.

Ingredients:
1 piece soft beancurd - mashed into puree (it can be substituted with egg bean curb or homemade beancurd)
1 fresh squid (about 200g) - shredded
6 crab sticks - shredded
2 pieces ham - shredded
3 black mushrooms - soaked and shredded
6 water chestnuts - peeled and shredded
2 egg whites
1500ml stock (上汤）

Seasonings:
1 tbsp light soya sauce
1 tbsp shaoxing cooking wine
1 tsp oyster sauce
1 tsp sesame oil
1 tsp salt
dash of pepper and chicken stock granules
3 tbsp corn flour (mixed with 5 tbsp water for thickening)
1 tbsp chopped spring onion

Methods:
1. Bring stock to boil. Put in all ingredients, seasonings and bring to boil.
2. Add in corn flour water and mix well. Then add in egg whites, mix well and remove from heat.
3. Dish soup into individual serving bowl, sprinkle chopped spring onion on top and serve with black vinegar if desired.

Note:
I had made some slight modifications to the ingredients used because I need to clear some of my stocks in the fridge.

Ingredients (my version):
1 tube Japanese egg beancurd ( 150g) - mashed into puree
5 water chestnuts - peeled and shredded
5 fresh shiitake mushrooms - blanched over boiling water, shredded
2 slices bacon flavour vegetarian ham - shredded
120g surimi crab legs (imitation of crab legs) - shredded (I think it will taste even better if use original crab meat because of its textures and taste)
3 egg whites
1100 ml stocks (I use chicken bones to boil the soup first)

I had replaced chicken stock granules with some concentrated chicken stocks. Before adding egg whites, you may also need to adjust the seasonings according to your own preference if neccessary.

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Tofu and crabstick patties

This recipe is adapted from Women's Weekly Foodbook magazine (tofu and crabmeat patties) with some slight modification.

Ingredients:
240g crabstick filament (chopped finely)
150g tofu (½ block) 板豆腐
1 stalk spring onions (chopped finely)- use green part only
30g breadcrumb (You can substitute with crushed plain crackers)
2pcs waterchestnuts (chopped)

Seasonings:
4 tbsp Worchestershire sauce
1 tbsp oyster sauce
1 tbsp light soya sauce
½ tsp sugar
1 egg (lightly beaten)
2 tbsp oil

Dipping sauce:
4 tbsp mayonnaise
2 tbsp tomato sauce
1 tsp chilli sauce
1 tsp sugar

Methods:
1. Mash tofu and add in all ingredients in a mixing bowl. Stir in seasonings and then add in beaten egg. Stir until mixture is well blended. Shape in 4-5cm diameter patties.
2. Put on a plate and cover with clip wrap. Refrigerate for about 30mins.
3. Heat up 2 tbsp oil in a pan over medium fire. When hot, add patties in batches. Cook for 3 mins on one side. Turn patties over and cook for another 2 mins or until brown.
4. Dish up and drain on kitchen towel.
5. Serve with dipping sauce.

Tips: Drain tofu and waterchestnus on kitchen towel so that the patties will be firmer.

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Steamed mashed beancurd and fish paste (老少平安) - 2

This is another version for 老少平安.

Ingredients:
1 tube of beancurd (for steaming) - 200g
200g fish paste
1 egg (lightly beaten)

Seasonings:
1 tsp salt
1 tsp light soya sauce
½ tsp chicken stock granules
½ tbsp sesame oil
Dash of pepper
1 tbsp cornflour
Bits of fried onion/ garlic oil
Spring onions and coriander leaves (for garnishing)

Methods:
1. Use fingers to combine all ingredients & seasonings in a mixing bowl (make sure your hands are washed thoroughly for hygiene purposes) so that the mixture will not be too smooth. Stir in 1 direction. **I was told that this is how this dish was prepared in the olden days.
2. Put on a steaming tray and level the surface with a spoon.
3. Steam the mixture for 10 mins or until cooked.
4. Remove from the steamer, put some fried onion oil on top and garnish with some spring onions and coriander leaves

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Steamed mashed beancurd and fish paste (老少平安）- 1

Ingredients:
½ block beancurd (for steaming) - 150g
200g fish paste
1 egg (lightly beaten)
Small handful of frozen mixed vegetables (corns, carrots & green peas)

Seasonings:
1 tsp salt
1 tsp light soya sauce
½ tsp chicken stock granules
1 tbsp cornflour
Dash of sesame oil and pepper
Fried onion/ garlic oil

Methods:
1. Combine all ingredients & seasonings in a mixing bowl. Stir in 1 direction.
2. Put on a steaming tray and level the surface with a spoon.
3. Steam the mixture for 10 mins or until cooked.
4. Remove from the steamer, put some fried onion oil and garnish with some spring onions.

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Steamed minced chicken with mix veg

Ingredients:
120g chicken breast (minced)
3 waterchessnut (chopped)
30g carrot (chopped)
1 Japanese bean curb (mashed)
Small handful of frozen green peas

Seasonings:
1½ tbsp oyster sauce
1 tbsp light soya sauce
½ tsp sugar (optional)
Dash of sesame oil and pepper
Cornflour

Methods:
1. Combine all ingredients with seasonings in a mixing bowl. Stir in 1 direction until well combined.
2. Add some cornstarch and bit of water to the mixture and mix well.
3. Put the mixture on a steaming tray and flatten it with a spoon. Arrange green peas on top.
4. Cover the tray with cling wrap and chill it in the fridge for at least half an hour.
5. After chilling, steam for about 20 mins or until cooked.
6. When cooked, removed from the steamer and put some fried garlic or shallot oil on top.

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