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Hed Chef
Try a little tenderness
By Hedy Khoo
May 31, 2010
AS FAR as oral fixations go, I shall confess to mine - red meat. The bloodier the beef, the better.
But sometimes, it is necessary to kick the habit and try something new.
Challenge yourself by confronting your innermost fears.
I did, by facing my phobia of all things vegetarian. Not without a compromise, of course.
After all, tofu is also known to be 'meat with no bones'. All the protein minus the fat. At least that's what I like to think.
It is quite surprising what a mouthful of tenderness tofu can be.
A word of advice: When dealing with guys, remember tofu. In other words, don't judge a man by the way he looks, no matter how plain.
You never know, he might turn out to be all silken, smooth and tender.
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Method
Pour oil into wok up to 5 cm, orenough to cover tofu when deep frying. Heat the oil.
Put tofu pieces into oil slowly. Allow to deep fry until golden brown. Drain and set aside.
Reserve 2 tbsp of oil in wok andremove the excess oil.
On medium-high heat, add garlic and onion. Before the garlic starts to brown, add carrot, corn, snow peas and shiitake mushrooms. Stir fry forabout one to two minutes before adding the oyster sauce.
Work quickly to dissolve corn flour in water, then add the mixture into the wok. Throw in the enoki mushrooms. Add the soya sauce and season with pepper.
Plate the stir-fried vegetables with the tofu on top.
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TOFU WITH VEGETABLE MEDLEY
Ingredients
-- TNP PICTURES: KUA CHEE SIONG, HEDY KHOO
150g egg tofu, cut into eight pieces
Half a carrot, julienned
100g enoki mushrooms, trimmed 21/2cm frombottom
3 shiitake mushrooms, quartered
3 baby corn, sliced
50g snow peas
1 red onion, cut into wedges
1 clove garlic, minced
2 tbsp oyster sauce
1 tsp light soya sauce
Dash of white pepper
2 tsp of Chinese rice wine
2 tsp corn flour
5 tbsp water
Oil for frying
Hed Chef
Try a little tenderness
By Hedy Khoo
May 31, 2010
AS FAR as oral fixations go, I shall confess to mine - red meat. The bloodier the beef, the better.
But sometimes, it is necessary to kick the habit and try something new.
Challenge yourself by confronting your innermost fears.
I did, by facing my phobia of all things vegetarian. Not without a compromise, of course.
After all, tofu is also known to be 'meat with no bones'. All the protein minus the fat. At least that's what I like to think.
It is quite surprising what a mouthful of tenderness tofu can be.
A word of advice: When dealing with guys, remember tofu. In other words, don't judge a man by the way he looks, no matter how plain.
You never know, he might turn out to be all silken, smooth and tender.
--------------------------------------------------------------------------------
Method
Pour oil into wok up to 5 cm, orenough to cover tofu when deep frying. Heat the oil.
Put tofu pieces into oil slowly. Allow to deep fry until golden brown. Drain and set aside.
Reserve 2 tbsp of oil in wok andremove the excess oil.
On medium-high heat, add garlic and onion. Before the garlic starts to brown, add carrot, corn, snow peas and shiitake mushrooms. Stir fry forabout one to two minutes before adding the oyster sauce.
Work quickly to dissolve corn flour in water, then add the mixture into the wok. Throw in the enoki mushrooms. Add the soya sauce and season with pepper.
Plate the stir-fried vegetables with the tofu on top.
--------------------------------------------------------------------------------
TOFU WITH VEGETABLE MEDLEY
Ingredients
-- TNP PICTURES: KUA CHEE SIONG, HEDY KHOO
150g egg tofu, cut into eight pieces
Half a carrot, julienned
100g enoki mushrooms, trimmed 21/2cm frombottom
3 shiitake mushrooms, quartered
3 baby corn, sliced
50g snow peas
1 red onion, cut into wedges
1 clove garlic, minced
2 tbsp oyster sauce
1 tsp light soya sauce
Dash of white pepper
2 tsp of Chinese rice wine
2 tsp corn flour
5 tbsp water
Oil for frying
