• Soft white tofu (approximately 5 inches long, 3 inches wide and 3 inches height) or alternatively, 1 tube japanese tofu
• 4 shallots (sliced thinly)
• 50 gms of dried prawns (pre-soaked 10 minutes before cooking and minced)
• 3 tablespoons cooking oil
• Water to boil

• 1 1/2 tablespoon oyster sauce

• Chopped spring onions (amount up to you)
• Chopped red chillis (optional)

1. Toast minced dried prawns on a frying pan at medium heat (no need to put oil) till brown and fragrant. Remove and place aside.
2. Fry shallots with cooking oil till golden brown, remove from oil and allow to dry. Keep oil aside.
3. Boil sufficient water in a pot and gently place tofu into the boiling water (ensuring that tofu is covered by the water). Boil the tofu for 1 minute. Remove tofu gently and place on plate. Drain excess water.
4. Drizzle oyster sauce and approximately 1 1/2 teaspoons of the oil over the tofu. Sprinkle fried dried prawns and fried shallots over the tofu together with chopped spring onions / red chilli.
5. Serve with rice.

• 1 tube Japanese Tofu (cut into 15 cm thickness)
• 50 grammes of minced pork
• 1 piece of shiitake mushroom (chopped finely)
• 3 slices of carrot (chopped finely)

• 1 teaspoon light soya sauce
• 1/2 teaspoon fish sauce
• a couple of dashes of white pepper powder
• 1 teaspoon oyster sauce
• 1 teaspoon sesame oil
• a pinch of msg (optional)
• 1/2 teaspoon corn flour

Directions :

1. Mix minced pork with carrots and mushrooms. Add marinade and allow it to stand for at least 15 minutes.
2. Place cut tofu on plate or spoons. Add a portion of meat onto the top of the tofu (the meat will shrink when it is cooked).
3. Bring water to boil in steamer before placing tofu into steamer. Steam for about 10 minutes or until meat is cooked. Serve hot.

• 5pcs tofu
• 1cm sengkuang (yambean)
• 1cm cucumber
• 200gm taugeh

Sauce :

1. Fry the tofu and cut diagonally into half. Then make an incision in the centre to form a pocket.
2. Shred fine the sengkuang and cucumber. Blanch the taugeh.
3. Fill tofu pockets with the shredded vegetables and serve with chilli sauce.

• 3 pieces soft beancurd. Alternatively, you can use Japanese Beancurd.
• 100 grammes minced pork (season with 1 tsp soya sauce and a dash of white pepper)
• Carrot (cut to slices. Amount up to your liking)
• Chinese dried mushroom (pre-soaked and cut to strips) or any type of mushroom will do or you can omit it altogether.
• Spring onions (cut to 2 inch lengths)
• 2 bulbs garlic (chopped)
• 2 bulbs shallots (sliced thinly)
• 2 tablespoons of cooking oil (preferably palm oil)
• 1 cup warm water
• 1/2 cup corn starch (add 1/2 cup water to 3 teaspoons of corn flour)

• 1 - 2 tablespoons oyster sauce
• White pepper powder (to taste)
• 1 teaspoon light soya sauce
• 1 tablespoon chinese cooking wine

1. Fry shallots in cooking oil till brown. Remove shallots. Heat up the remaining oil and fry the garlic till beginning to brown. Add minced meat and stir fry for about 30 seconds.
2. Add carrots and mushrooms and continue stir frying for a minute. Add seasoning (minus the chinese cooking wine). Add water till it completely covers the ingredients and let it boil.
3. Once the water boils, place beancurd gently on top of the sauce / meat and cover the lid (in a way, you are steaming the beancurd whilst cooking the rest of the ingredients / gravy) for 2 to 3 minutes. Ensure that the gravy does not dry out.
4. Open lid, remove beancurd gently and place on a plate. Add chinese cooking wine to the meat sauce and stir to mix well. Add corn flour to the meat sauce to to thicken sauce to your liking. Add spring onions, give it a good stir and pour the meat sauce over the beancurd. Sprinkle fried shallots over the dish.
5. Serve hot with rice.

• 3 pieces firm tofu (quartered)
• 100 to 150 grammes of minced pork
• 3 cloves garlic (chopped)
• Spring onions (cut to 6cm lengths or thereabouts for garnishing)
• 2 tablespoons of cooking oil (palm oil preferred)
• 50 ml water or more
• Cornstarch (mix 1 tablespoon corn flour with 4 tablespoons water)

• 2 teaspoons light soya sauce
• a couple of dashes of white pepper powder
• 1 teaspoon of corn flour

• 1/2 tablespoon oyster sauce
• 1/2 tablespoon dark soya sauce
• salt to taste
• 1/4 teaspoon of white pepper powder

1. Marinade minced pork for about 30 minutes.
2. Heat oil in wok and stir-fry garlic till beginning to brown. Add minced pork and stir-fry till cooked. Add tofu, water and seasoning and lightly stir to mix well. Close lid and let it cook for another 2 minutes (add more water if gravy drying out).
3. Before serving, and sprinkle spring onions evenly and add cornstarch bit by bit if gravy too runny for your liking.