Tofu Recipes

Put oil into a hot wok. Heat oil until hot, place a wooden chop stick, if bubbles vigorously, oil is ready. Cut egg roll wrappers into 1 inch to 1 1/2 inch strips. Place strips into hot oil, 2 or 3 at a time. When starting to brown, turn over, remove quickly when golden brown. Avoid burning. Place on paper towel. Serve with Duck sauce and mustard.

For sauce: Mix all ingredients in saucepan. Bring to a boil over medium-high heat and cook until clear and thickened. (The flavor of this sauce improves after standing overnight.) For filling: Wash spinach. With water still clinging to leaves, place in large pan over medium-high heat. Cook until spinach just begins to wilt and most of water has evaporated. Empty onto cutting board and chop finely. Set aside. Melt butter in sauté pan. Add onion and sauté until transparent. Reduce heat to low; add cream cheese. When the cheese begins to soften, add lemon juice to blend. Remove from heat and stir in crab, breadcrumbs, and spinach. For won tons: Place 1-2 tsp. filling in each wrapper and seal according to package directions. Place single layer of won tons in hot oil and fry 2-3 minutes until golden brown. Drain on paper bags or paper towels, and serve immediately with Blackberry Szechuan Sauce.

Place shrimp, onions, egg, sherry, cornstarch, salt and pepper in food processor or blender and whirl until smooth paste is formed. Remove to bowl and stir in water chestnuts and ginger root. Spread 2 tbsp. shrimp mixture on each slice of bread. Freeze 15 minutes or until bread can be easily cut. Cut diagonally in quarters. In medium skillet, heat oil and add a few pieces shrimp side down. Fry over medium high heat. Turn and fry; remove from skillet and drain on paper towels. Serve hot or at room temperature.

Soak bird’s nests in cold water for several hours or overnight. Remove loose feathers if any. Rinse well. Cover bird’s nest in water and simmer for 5 minutes. Rinse well and squeeze dry. Place the bird's nests in the pot and add 4 cups of water. Bring to a boil and reduce heat to simmer until the bird's nests become soft. Add rock sugar and stir to dissolve. Serve while hot.

Remove shells from shrimp, leaving tails intact. Remove back veins from shrimp. Cut down back of shrimp with sharp knife. Gently press shrimp with fingers to flatten. Beat 1 egg, cornstarch, salt and pepper in a small bowl until blended. Add shrimp to egg mixture and toss until shrimp are completely coated. Remove crusts from bread. Cut each slice into quarter. Place one shrimp, cut side down, on each bread piece. Gently press shrimp to adhere to bread. Brush or rub small amount of egg mixture over each shrimp. Cut egg yolk and ham into 1/2 inch pieces. Place one piece each of egg yolk and ham and a scant 1/4 teaspoon chopped onion on each shrimp. Heat oil in wok over medium-high heat until it reaches 375°F. Fry 3 or 4 shrimp-bread pieces at a time in the hot oil until golden, 1 to 2 minutes on each side. Drain on paper towel.

Mix with pork, prawn, mushrooms, water chestnuts, green onions, half of the beaten eggs and all of the seasonings. Place won ton squares on working surface so corners face up, down, left and right. Place 1 teaspoon filling in the center of each skin. Dip a little of the beaten egg onto the bottom corner, bring top corner to meet bottom corner. Press to seal. Moisten left corner and bring right corner to meet it. Press to seal. Heat 4 cups oil in wok until 350°F. Fry wrapped won ton until golden (about 2 minutes). Turn over once. Drain and serve hot.

Put the peanuts into hot oil and deep-fry until slightly crinkled (about 3 minutes). Lift out and drain well. While still very hot place in a lidded container with the salt and garlic and shake vigorously. When cold, store in a jar with a tight-fitting lid

1. Scald, drain and dry olive kernels. Deep fry in warm oil until light brown. Drain. 2. Sieve flour and baking powder, then place in a large bowl. Add sugar. 3. Beat eggs, add flour in 3 times and slowly blend mixture into batter. 4. Stir evaporated milk into batter. Then mix with 1 tbsp. of oil. 5. Pour mixture into a cake tray. Sprinkle olive kernels on top. Steam over high heat for 30 minutes. Cut into pieces and serve.

Mix together the flour, sugar, sesame seeds, lard and water and knead well to yield a soft dough. Place on a floured board and roll out to 1/8 inch thickness. Cut into ¾ x 2 inch rectangles and make a slit in the centre of each. Bring one end of the rectangle through the slit to form a twist. Heat the oil to 160°C/325°F. Deep fry the biscuits until golden brown. Drain on absorbent kitchen paper and serve either hot or cold.

Put the potatoes in a saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 15 to 20 minutes or until the potatoes are tender. Drain and peel. Mash the potatoes, then beat in the glutinous rice flour and sugar. With dampened hands, form the mixture into walnut-sized balls. Roll each ball in sesame seeds until well coated. Heat the oil to 160°C/325°F. Deep fry the potato balls until golden brown. Drain on absorbent kitchen paper. Serve hot as dessert.