HENG HUA TOUFU

Summary:

Ama makes this wonderful toufu dish and its my absolute favourite. Pa said then when he was young it was just plain due to budget constraints but now there is a lot more ingredients. He says you can use any ingredients you want. It can be done as a dry dish or a soup dish. Mum demonstrated in the photos and 1 ku verified the recipe for me.

Ingredients:

4                      Toufu, firm and smashed by hand

3 cloves          Garlic, minced
2 pieces          Scallops dried, soaked in water for an hour and finely shreded

                        Shitake mushrooms dried, soaked in water for an hour and finely sliced

¼                    Chinese cabbage, finely sliced the blanched

1                      Carrot, grated

                        Salt and pepper

                        Chicken Stock
                        1 or 2 Eggs, beaten

Optional         Minced pork

Directions:

1.       Fry all except the toufu in the following order: Heat oil and fry garlic until light brown. Add the mushrooms and scallops and fry until fragrant. Add in the minced pork to brown, then add in the carrot and cabbage and stir well. 

2.     Add stock and braise for 10 mins. Add the toufu, stir well and let cook for 8 - 10 mins. As it cooks it will coagulate together.

3.      Pat the toufu into a large cake, the stock will just cover the toufu. Simmer until all stock absorbed. Keep patting the toufu into a cake and add more stock if necessary, pouring stock on the edge so as not to spoil the shape. You will know it is done  when the toufu has set again.

4.      Add salt, pepper and chicken stock to taste.  Pour egg on top of the toufu and turn off the heat to let it set. Garnish with parsley to serve.