Cold Tofu With Pork Floss

Cold Tofu With Pork Floss

Recipe
Ingredients:
1 box Silken Tofu (1 tubular plain not the egg tofu, cut into 4-6 pieces).
some Pork or Chicken Floss (Asian grocer should carry this).

Sauce:
1 tablespoon Oyster Sauce.
1 teaspoon Light Soy Sauce.
½ teaspoon Dark Soy Sauce.
½ teaspoon Sugar.
1 teaspoon Cornstarch mix with 1½ tablespoon water.
80-100ml Water.
1 teaspoon Sesame Oil (to be added in after the sauce is removed from heat).

Method:
1. Place silken tofu on a chopping board and ladle hot boiling water on it several times, careful not to break them as they are very delicate. Drain away the water and let cool. Slice tofu into desired thickness and place them on a serving plate, cling wrapped loosely. Keep in the fridge for at least an hour or until needed. Do this in advance so that the tofu has enough time to chill. This is literally a cold dish.

2. Mix the sauce ingredients with 5 tablespoons of water and bring it to a boil in a pot. Adjust the taste to your desire. Over medium high heat, stir in the cornstarch mixture until the desired gooey consistency (see the picture above for guideline) and bring sauce back to a boil and immediately remove from heat. Pour the sesame oil and sauce into a bowl and let cool at room temperature (cling wrapped) until needed. If preparing this sauce for a dinner party, you can do this in advance and keep in fridge for a couple of days.

3. When it is time to serve, drizzle the sauce over the cold tofu. Top with some pork or chicken floss.

Happy cooking 🙂

Comments
5 Responses to “Cold Tofu With Pork Floss”
  1. BeWithUs says:

    Ahhh…this dish reminds me of the silken tofu with mushroom sauce my mum made for our reunion dinner…but she steamed the tofu and it tasted like pudding…

  2. pork floss on bread with “cream” filling. I’ve tried it couple of times.yum.

    • bondingtool says:

      We have pork floss with mayonnaise buns sold commercially in the bakeries here and they are a hit. Thanks for your comment, it gave me an idea to do a recipe for this in future 😀
      Click here for pictures of the buns.

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