Sunday, March 21, 2010
I was cracking my head thinking of a suitable dish to cook for my little toddler to eat the other day when I came up with this recipe. I wanted something soft and with a little gravy. Tofu and stew fits the dish that I am looking for. I have added an egg when cooking for him so you can opt out from this ingredients if you don’t take eggs. Anyway, I like to use Chinese Lettuce (sang choy, sheng cai, pek chai) in stew because it will not get too soggy easily. For a little flavouring, I used vegetarian oyster sauce, sesame oil and light soya sauce.
Tofu, 1 block, 3”x3”x3”, cut into 1 cm square blocks
Sesame oil, 1 teaspoon
Light soya sauce, 1 table spoon
Olive oil, 1 table spoon
Chinese Lettuce, 10 leaves, cut into 1” length
Vegetarian oyster sauce, 1 table spoon (optional)
Salt to taste
A little water
Corn flour and water mixture
Egg (optional), 1 pc, slightly beaten
Heat up pan and add in a little olive oil. You can also use any vegetable oil. Put in the tofu and fry it slightly. Add in the Chinese Lettuce. Fry for a short while. Stir the mixture gently so that you will not break the tofu into small piece. Add sesame oil, light soya sauce, salt, vegetarian oyster sauce and a little water to make a stew. Bring to a boil and thicken the stew with cornflower and water mixture. If you take eggs, then slowly pour in the beaten egg while stirring the stew.