Tuesday, April 05, 2011

STIR FRIED EGG TOFU WITH BOK CHOY / TAHU TELUR GORENG BOK CHOY


I love this egg tofu with bok choy. This is one of my favorite and used to eat it plain with rice, with no other dishes. The combination of oyster sauce and tofu made this dish fantastic. You can cut the tofu according to your preference. However this tofu needs extra care when you do the deep frying. For that reason I made my tofu big, just cut it half. For the vegetables you can used any type, anything goes with this recipe, some suggestions are green bellpepper, leeks, baby corn, carrot or even broccoli. Try this, its tasty and healthy,

Stir-Fried Japanese Tofu (Egg Tofu)
2 tubes Egg Tofu / 2 tube tofu telur  
2 cloves garlic, minced / 2 ulas bawang putih dicincang
4 bok choy cut 2" length / 4 batang sayur bok choy dipotong 2"
5 dried mushrom sliced thinly /5 cendawan kering rendam dan hiris nipis-nipis
1 egg slightly beaten / 1 biji telur dipukul
1/2 cup of water / 1/2 cawan air
1 tbsp dark soy sauce / 1 sdb kicap cair
1 tbsp oyster sauce / 1 sdb sos tiram
½ tsp MSG-free granulated chicken powder (or vegetable bouillon)/ 1/2 sdt serbuk pati ayam
2 tsp cornstarch / 2 sdt tepung jagung
2 tbsp water (and more for thinning sauce)  2 sdb air untuk bancuh tepung jagung
Neutral tasting cooking oil (not olive oil)

In a small bowl, stir together soy sauce, oyster sauce, chicken powder, cornstarch, and water. Set sauce aside./ Bancuh bahan perasa, tepung jagung serta air, letak sebelah
  1. Remove tofu from package and cut into 1/2. Heat 2 tbsp of cooking oil in a skillet over high heat. When oil is hot (it should shimmer), add the tofu. Panfry, stirring occasionally, until tofu is browned on all sides, about 4 min. Remove the tofu with a slotted spoon and set aside./ Keluarkan tofu dari tube dan belah ikut selera anda.Goreng hingga kekuningan angkat dan letak sebelah.
  2. In the skillet with the remaining oil, reduce heat to medium-high. Stir-fry the mushrooms until they start to soften, and then add the minced garlic. Toss the mixture around a few times to cook the mushroom,about 30 seconds. Add 1/2 cup of water then add the fried tofu and bok choy and stir-fry carefully, making sure you don’t break the chunks of tofu, just until heated through, less than 1 minute. Add egg, make an egg drop. Stir constantly. / Panaskan minyak goreng cendawan sehingga lembut. Masukkan bawang putih. Biar seketika sehingga garing dan naik baunya. Masukkan 1/2 cawan air renehkan, kemudian masukkan tofu dan bok choy. Pecahkan telur ke dalam sambi; dikacau-kacau.
  3. Add the sauce, and stir into the mixture until bubbly and thickened, less than 30 sec. If sauce is too thick, add a little more water and stir it in thoroughly./Masukkan bancuhan sos perasa dan tepung jagung tadi dan biar seketika sehingga kuah agak pekat sedikit.
  4. Serve immediately with steamed white rice./ Angkat dan hidang bersama nasi panas.
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Tahu telur ini sedap masak ala China, menggunakan sos tiram. Ini adalah menu kesukaan saya. Biasanya ratah aje. Kalau pun makan dengan nasi saya tidak suka campur dengan menu lain, biasanya saya hiriskan bawang besar dan cili padi bersama kicap manis perah air limau, buat sambal kicap. Cukup boleh lajak sampai dua pinggan. Cara memasaknya mudah aje, tahu ini saya biarkan besar-besar gitu, tapi kalu hendak bolehlah dinipiskan. Sesuai makan bersama nasi untuk hidang tengah hari mahupun makan malam
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Next Post - Breakfast Menu

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