Category Archives: tofu

A Good Way To Consume Leftover Curry

I cook curry occasionally.

One problem is that every time chicken and potato will be eaten but plenty of curry sauce is leftover. Actually, curry sauce is very tasty, I was wondering if I could use the leftover sauce to make a stew or something.

  1. Prepare shiitake mushroom (wash and cut into wedges), tofu (cut into small chunks) and French beans (trim two ends).
  2. Pour the curry into a pot. After chilled in fridge for overnight, it already became paste. Also pour in 1/2 – 1 cup water, depends on how thick your curry paste is.
  3. Add in some extra curry powder if necessary. Just in case water makes the curry flavor lighter. and also add in 1 tablespoon tomato sauce. Stir gently.
  4. When the curry boils, add in shiitake mushroom and tofu pieces. Turn to low heat. Let the mushroom and tofu braise in curry for a while. Let’s say at least 10-15 mins to make the flavor go in.
  5. Put the Frech beans in. You can break the beans into halves if you think they are too long. Simmer for another 5 mins.
  6. Season with salt.

Tofu is so juicy and full of curry favor. I really like this way to reform curry and also use it to the utmost.


Mixed Mushroom & Tofu Soup

This post is actually connected to the last one (egg stuffed mushroom).

Because I Scratched off the black gills of portoballo mushroom. Didn’t want to throw them away. So I came up with this soup.

  1. heat a pan. Saute 1 chopped garlic.
  2. add in black gills. The whole kitchen will smell great.
  3. add in shiitake mushroom slices. Stir fry a bit.
  4. pour in 1 cup stock. Also add in brown mushroom. Bring to boil then turn to low heat and simmer for 5 mins.
  5. cut in tofu cubes. Simmer for  another 5-8 mins.
  6. season with salt and garnish with chopped spring onion.

Very easy and nice soup.

Teriyaki Tofu Recipe

When my husband took the first bite, he screamed “Ah~”. I got a shock, and wondered what happened. But he then said: “This is so nice!” 🙂

I chose to use Japanese egg tofu in this dish, because they are soft and smooth.

1. Cut tofu into small cubes. Place them on a kitchen towel for a little while. The kitchen towel will absorb the water.

2. In a small bowl, add in 20g flour, 20g corn starch, 1/2 tsp salt and 1/2 tsp black pepper.

3. Dip tofu in flour mixture and shake off the excessive.

4. Fry tofu in oil till golden brown. The flour shell becomes hard and not easy to be broken.

5. Heat the pan, add in 1 tsp oil. Sauté 1 chopped garlic clove. Add in 1 Tablespoon sweet cooking wine, 2 tsp light soy sauce, 2 tsp sugar and 1 tsp honey. Mix them well.

6. When the sauce reduces a bit. Add fried tofu in. Gently flip Tofu to let them be coated with sauce.

7. Serve hot and garnish with spring onion shreds.

Clams & Tofu Soup

A very nice and easy soup.

1. Wash clams clean in water.

2. Place clams in a pot. Add in ginger slices and a little salt and water. Boil till all the shells open. Skim the stock. Take all the clams out in a bowl. And set stock aside.

3. Cut bacon into small pieces. Heat a pan. Stir fry bacon till aromatic.

4. Pour the stock in. Bring boil.

5. Add in tofu chunks. Boil for 3-5 mins, depending on the size of tofu.

6. Add the clams in. Bring to boil again. Season with salt.

Serve hot.

Top with chopped spring onion.

Oyster Sauced Tofu

I still remember when I was very little, my family still lived in our first home. We moved several times after that one. At that time, there is a roasted goose shop (if I remember correctly) across the street. My father was very busy and he’s on business trip almost everyday. I could only see him when it’s Chinese New Year or less than 10 days in a year probably. Cos my memory about him was almost blank before I went to primary school (not because I was too little. I still keep the memory about other people, so…..) Later, he didn’t have to travel around to do business. He stayed in my hometown and opened a small factory. My mom became busy too. They worked together to run that factory.

I grew up with my sister. That’s why my sister and I are very close.

According to my vague memory, my father or mother used to cook tofu for us as breakfast when they had time and not rush to work. At that time, tofu sellers rode their bikes and went through the streets to sell their hot and freshly-made tofu. My parents would buy a small piece. Cut it into slices. Fry a bit with green chili. Season with salt. And that’s our very simple breakfast. Well, that’s the story came to my mind when I see tofu.

Back to my dish. Tofu is a very convenient food. It can be steamed, fried, boiled and roasted. This is a very simple dish to cook.

1. Cut tofu into medium slices. Fry them with a little oil in the pan till golden brown on both sides. After frying, tofu will be more hard and not easy to be broken during cook.

2. Heat the pan again. Sauté a little chopped garlic and ginger till aromatic.

3. Add in black fungus, stir fry for 2 mins.

4. Add in 1/2 tablespoon light soy sauce, 1/2 tablespoon oyster sauce and 1 tablespoon water. Stir well.

5. Put fried tofu back in the pan. Simmer for 2 mins. Let the flavor in.

6. Reduce the sauce with high heat. Add in a little chopped green chili. Fry a bit.

7. Add in a little corn starch water. Stir fry evenly. Season with salt if you need.

Serve hot.

Guo Ta Tofu

This dish belongs to Shandong cuisine.

1. Cut tofu into slices. Tofu should be firm one so it won’t fall apart during cooking. Silk tofu or egg tofu are too fragile.

2. Dust tofu with flour. Then dip tofu in beaten egg.

3. Heat oil in the pan. Fry tofu till golden color.

4. Add in 1 tsp sweet cooking wine, 1 tsp light soy sauce and 1/4 cup warm water or stock. Simmer for a while or till the water reduces.

5. Season with salt and drizzle a little sesame oil.

6. Garnish with chopped spring onion and serve hot.

Bittergourd, Luncheon Meat & Tofu Stir-fry

It’s a famous dish from Okinawa. I learnt it from a TV show. It is said this dish has various ways of cooking. I guess I just created my own way. 🙂


Bittergourd (cut into slices)

Luncheon meat ( cut into slices)

Tofu ( cut into slices)

2 beaten eggs


Black pepper

Sweet cooking wine

Light soy sauce

1. Heat a little oil in the pan.

2. Put the luncheon meat & Tofu slices in. Fry till each side turns golden brown. Put luncheon meat & Tofu aside.

3. Add bittergourd slices in. Fry till turns a bit transparent.

4. Push luncheon meat and tofu back. Mix with bittergourd. Stir fry for around 2 mins.

5. Add in 1 1/2 tsp sweet cooking wine and 1 1/2 tsp light soy sauce. Stir fry evenly for another 1-2 mins.

6. Pour beaten egg over all ingredients. Wait till egg becomes a bit solidified. Stir slightly with ladle. Let all ingredients have a good mix.

7. Season with salt and black pepper.

Serve hot.

Shrimp & Tofu Patties

Main ingredients:

Chopped shrimp 100g

Tofu 200g

Chopped Spring onion 2 stalks

Mix them in a big bowl

All these three ingredients don’t have to be finely chopped. I crushed tofu with my hand. 🙂

For the seasonings:

1/2 tsp salt

1 1/2 tbsp oyster sauce

1/4 tsp white pepper powder

1 tbsp sesame oil

1/2 tsp sugar

Mix well with shrimp, tofu & spring onion.

Next, add in flour while mixing. Stop when all ingredients can cling together to make patties. I added in about 3 tbsp flour.

Heat a pan on stove, brush pan with oil.

Use hand to make patties. Put patties in the pan. Fry till both sides turn golden brown.

Homemade Japanese Sukiyaki Pot

My husband and I tried sukiyaki pot while in Hokkaido. We both loved it.

That one required dipping in raw egg. Really delicious.

Japanese sukiyaki pot is different from shanushabu. It needs sukiyaki sauce, which I bought from a Japanese supermarket.

Prepare pork slices or beef slices.

And vegetables.

Pour sukiyaki sauce in a pot. I chose to use my skillet. When sauce boils, put in meat and vegetables. I also put in Tofu.

Boil a while till all ingredients are cooked.

Serve hot.

Salmon Miso Soup

1. Cut a small salmon fillet into small chunks. Coat them with a little corn starch.
2. Heat a little oil in the pan. Add in a little chopped garlic and ginger, sauté till aromatic.
3. Put in salmon chunks. Fry each side till a little light brown. Pour in enough hot water covers salmon.
4. When water boils, add in Tofu chunks, and a little kelp. Cover the pan with lid. Boil for 5 mins.
5. Add in 1 tsp miso. Stir to dissolve. When soup boils again, sprinkle chopped spring onion and a little salt.