Had a nice dinner at Springleaf Taiwan Porridge Restaurant two Saturdays ago with my little big sis and her husband. We ordered sweet potato porridge, bean sprouts with salted fish, braised pork (aka lo bak), fresh cockles and tofu. Most of the dishes were soy sauce base and the fresh cockles was particularly interesting as I had never eaten fresh cockles before.
Chatted over dinner with my little big sis and she was telling me that maybe can try to recreate the tofu dish. It got me interested and so decided to try it out today. Also cooked Japanese sweet potato porridge, fried egg with preserved turnip (aka caipo neng) and butterhead lettuce in oyster sauce.
The tofu dish was recreated entirely on my own estimation and memory and I would say it is about 65-70% close to the restaurant version. What do you think?
Top is Springleaf restaurant version; Bottom is recreated by me
Ingredients:
2 firm tofu
pork floss
1-2 cloves of garlic, minced
1/2 tbsp oil
Ingredients for sauce:
1 tbsp dark soy sauce
1 tbsp water
1/4 tsp mirin
1/4 tsp apple cider vinegar
3-4 tbsp sugar
Method:
1. Rinse the tofu and steam for 10-15 mins over med-low heat
2. Drain the tofu of excess liquid, cool to room temperature before putting into the fridge to chill
3. Fried the minced garlic with oil till golden brown and set aside
4. Mix all the ingredients for the sauce together and cook over low heat till sugar dissolves
5. Take out the tofu from the fridge and drain away any excess liquid
6. Pour the fried garlic oil over the tofu
7. Drizzle the sweeten dark soy sauce over the tofu
8. Top with generous amount of pork floss before serving
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