SIZZLING TOFU (Happy Call)

(serves: 2-3 | Preparation: 10 minutes | Cooking: 10 minutes)

Ingredients:
1 Tube of Egg Tofu
2 - 3 Fresh Shittake Mushroom, cut into thick slices
1/2 Small Carrot, cut into slices
1 Pack Sweet Peas
2 Eggs, light beaten
2 Slices of Ginger
3 Cloves Garlic, minced
1 Tablespoon of Cornflour
Some chopped Spring Onion And Chilli

Seasoning:
1/2 Teaspoon Chicken Powder
Splash of Cooking Wine

Method:-

1. Cut the tofu into equal pieces(around 6 - 8 pieces), lightly coat them with cornflour and set aside.

2. Preheat HCP on low heat for 1 minute, drizzle 1 teaspoon of oil in the pan, arrange the prepared tofu on the pan, cover and lock.

3. Fry tofu for 2 minutes(flip after 1 minute) or till slight golden brown. Remove and set aside.

4. Next add in 1/2 tablespoon of oil, add in minced garlic, ginger, mushroom and carrot. Lock and cook on low heat for 1 minute, open and add in sweet peas together with 1/2 teaspoon of chicken powder and splash of cooking wine, give a quick stir and cook for another 1 minute.

5. Lastly, arrange the cooked tofu in the pan, slowly drizzle beaten egg around the ixture. Cover the pan and cook for 20 - 30 seconds depending on your preference. (the egg mixture will continue to cook due to the heat of the pan so do not overcook the egg)

6. Turn off the heat, remove the pan and serve hot with some extra spring onion, freshly ground black pepper and cut chilli scattered on top.

Tou fu with Century Egg

1 tou fu

1 handful of benito flakes

1 century egg

a drizzle of sweet soy sauce

Directions:

1. Overturn tou fu onto serving plate

2. Drizzle sweet soy sauce over tou fu

3. Cut century egg into small cubes and place on top of tou fu

4. Scatter benito flakes over master piece

5. Serve with rice

Ma Po Dou Fu

400g Bean Curd

4 baby leeks

30ml peanut oil

100mg ground beef

1 1/2 tbs sichuan chilli bean paste

1 tbs fermented black beans

1 tbs sichuan chilli paste

100ml chicken stock

1 tsp sugar

A dash of light soy sauce

Salt to taste

Cornstarch mixed with cold water

1/2 tsp roasted sichuan pepper

1 stalk spring onion

Directions:

1. Cut bean curd into cubes. Steep in hot water. Cut leek into slices and onion

2. Season wok with oil. Add minced beef and fry till brown using high heat

3. Remove beef

4. In medium heat, cook chilli bean paste till oil red colour. Add fermented beans and chilli paste. Stir fry 30 sec till fragrant

5. Add bean curd and stock. Push gently

6. Season with sugar and light soy sauce and salt. Simmer for 5 min

7. Add leek and 1/2 beef. When leek cooked, add corn starch till thickened

8. Pour into bowl. Scatter ground beef and spring onions