Seafood and tofu stir fry in tomato sauce recipe
A protein-rich, Chinese stir-fry dish. Enjoy with a bowl of freshly cooked white rice.
2 people made this
- 10-12 medium prawns, shelled and deveined
- 8 crab flavoured seafood sticks, chopped
- salt and white pepper, to taste
- 1 tablespoon oil
- 1 tablespoon oil
- 2 tablespoons finely chopped garlic
- 1 medium onion, chopped
- 1/2 teaspoon salt
- 4 tomatoes, diced
- 1 1/2 tablespoon sugar
- 1 (396g) block tofu, cubed
- 125ml water
- 1 tablespoon black soy sauce
MethodPrep:10min ›Cook:15min ›Extra time:10min marinating › Ready in:35min
- Season the prawns and seafood sticks with salt and white pepper. Let sit for 10 minutes.
- Heat a large frying pan with 1 tablespoon oil over high heat. Stir-fry the prawns and seafood sticks until cooked through, 3-4 minutes. Set aside.
- Heat the same frying pan with 1 tablespoon oil over high heat. Saute the garlic until fragrant, 2-3 minutes. Add the onion and salt; cook until soft, 3-4 minutes.
- Stir in the tomatoes and sugar; cook until soft 3-4 minutes. Add the water and black soy sauce, allow to heat through, 1-2 minutes.
- Add tofu, cover and simmer for 2 minutes. Stir in the prawns and seafood sticks, mix well and serve.
Black soy sauce can be purchased in Chinese/Oriental speciality stores.
If you like thicker sauce, add a little bit of cornflour mixed with water towards the end.
See it on my blog
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He just loves eggs and tomatoes so much, the combination makes the dish extra appetizing and super delicious for him. The happiest moment being a mother&mdashespecially if your child is a picky eater&mdashis when your child absolutely enjoys the food you make&hellipI am no exception.
Every time I make tomato eggs, he would gobble them up and he would tell me in Chinese &ldquommm, hao hao chi wo&rdquo (好好吃喔）, or &ldquommm, so yummy!&rdquo
We just love the goofy way he says it whenever he eats the eggs, and his cute little voice as he expresses appreciation of the great tasting dish.
We love his expression so much that we recorded a video, just so we can watch it later and show it to him when he is all grown up!
However, for Mr. Rasa Malaysia and I, we do get bored eating the same dish twice a week, so I decided to change it up a little bit by adding tofu, after I saw the recipe on my friend&rsquos Taiwanese cookbook.
This tomato and tofu eggs taste even better, with the addition of chicken broth and ketchup in the recipe. The tofu is such a great addition and we absolutely enjoyed it. Needless to say, my son loved it as usual.
Tomato and tofu egg is a really simple dish to make&hellipit&rsquos humble, homey, but every bit mouthwatering and delicious. It&rsquos one of those dishes that epitomizes the greatness of home cooking.
Nothing fancy, with everyday ingredients you can get at any regular stores, takes only 15-20 minutes to make, but all your family members will absolutely enjoy this perfect egg and tofu dish. Happy cooking!
Vietnamese Fried Tofu in Tomato Sauce
Today’s post is an update of a older recipe on the blog. We have included new pictures, recipe and tips to make this family favourite even better. We hope you like it!
In my household we usually have tofu one of two ways. The first way is basically prison food. I simply pan-fry the tofu with a little corn starch and serve it with shrimp paste and lemon juice. I have been told by many people that it is an acquired taste but I promise you it’s popular among the Vietnamese.
The second and probably by far the most popular way is this tofu in tomato sauce dish. There are two main components to this dish, the tofu and the tomato sauce. Traditionally, everything is made from scratch but as you probably guessed, life these days is all about making a few short cuts here and there. So whenever we can, we have used premade ingredients to make it that much easier!
The Fried Tofu (Tofu Puffs)
The tofu puffs provides the bulk in this dish.
There is one thing I have learnt when using tofu puffs in this dish, and that is to cut them in half! Why? Tofu puffs have a skin on them that is hard for the sauce to penetrate. To get a nice plump tofu puff full of sauce you would have to cook them much longer. The problem with this is the tofu puffs overcook and wilt.
To avoid this, and to shorten the cooking time greatly, you should cut the puffs in half. This way the sauce can enter the tofu freely leaving a juicy plump puff full of flavour.
Some tips from personal experience when using and buying tofu puffs:
- Tofu puffs are usually available at Asian groceries. I have yet to see them at mainstream grocers but the international food section is getting better all the time.
- Try to get the smaller cubes, roughly 2 -3 cm. Anything bigger and the inside parts may break up too much in the sauce.
- The fresher the tofu puffs the better. The puffs tend to dry out and go hard the closer they get to the expiry date. Also, the condensation inside the packet builds up over time and you may get soggy bits here and there.
- In my experience they tend to go mouldy a few days earlier then the expiry date. If you notice any black or reddish dots then the best thing is to get another packet.
The Tomato Sauce
The best part of this dish is the sauce! This is where all the flavour is. I honestly could just have the sauce with a big bowl of hot jasmine rice and be completely satisfied.
It has been a long time since we first published this recipe and in that time we have learnt quite a bit. Here are a few improvements we have made to our previous recipe:
- Infuse the garlic into the oil – This technique is used by the Italians when making aglio e olio (olive oil and garlic pasta). The garlic is slowly infused into the oil to get more flavour. To do this, add oil and garlic into a cold fry pan and allow it slowly come to temperature.
- Use vegetable stock powder (Vegeta) – This helps give the sauce body and also takes the edge off the canned tomatoes. This is a must!
- Add fresh tomatoes – I add extra tomatoes to the sauce to give it texture and pops of tomato flavour.
- MORE SAUCE – Since the tofu puffs are cut in half, they soak up much more sauce. So to compensate, I’ve increased the sauce quantity in this recipe.
Putting it All Together
The last thing to do once your tomato sauce is ready is to combine the tofu with the sauce. Let it simmer on low heat and give the tofu ample time to soak up the sauce and plump up. Be sure not to over cook them because they will begin to wilt and look a little shabby.
Once done, add in the onions and let it sit for a few minutes in the heat to take the edge off. Then serve!
Prepare rice according to package directions.
In a medium bowl combine peanuts, sesame seeds and ginger. Add tofu and toss to coat.
Heat sesame oil in a large wok or skillet over medium high heat. Add tofu and stir fry until edges begin to brown, about 5 minutes. Push tofu to one side and add vegetable oil to wok. Stir fry broccoli and bell peppers 3 minutes or until crisp tender.
Add rice and stir fry sauce and stir fry all ingredients until well combined. Serve topped with green onions.
Har Lok (Cantonese Style Stir-Fried Prawns in Sauce)
This is a delectable, saucy, savoury prawn dish that will have you licking all the sauces off your fingers, and off the plate if you could throw aside, just for a moment, all table manners and decorum! Yes, it is really that good, and what’s even better, very quick and easy to put together!
It is a classic Cantonese dish, which is no surprise, as the Cantonese are truly culinary masters at perfecting and excelling in the art of quick stir-fries and creators of fine sauces to accompany virtually any main ingredient – fish, pork, poultry, seafood, vegetables, tofu and even eggs.
The key to almost all good food, and particular to quick stir-fries, is to have the freshest of ingredients, premium or good quality constituent seasonings which go into the final sauce, advance preparation of cut or chopped ingredients and marinades, and last but not least of all, a very hot flame or fire to flash fry, and a pair of quick, deft hands.
HAR LOK (CANTONESE STYLE FRIED-PRAWNS IN SPECIAL SAUCE)
Recipe source: Singapore Heritage Food by author, Sylvia Tan
500 gm fresh Large Prawns, shells kept on
1 tsp Salt
Vegetable Oil, for deep frying
4 Garlic cloves, chopped
1 thumb-length Ginger, chopped or grated
4 stalks Spring Onion, chopped
1 tsp Corn Flour
2 tbsp Light Soya Sauce
2 tsp Sugar
1 tbsp Rice Wine or Dry Sherry
1 tbsp Tomato Ketchup
1. Wash prawns well and snip off whiskers and legs with a food scissor. Pat prawns dry with paper towels. Place prawns into a large bowl, sprinkle with salt and mix well. Let stand for about 20 minutes.
2. Meanwhile, prepare the sauce by combining all the sauce ingredients in a small bowl. Set aside.
3. Fill a wok half full with oil. Heat up oil in wok until just smoking. The right temperature is important because the aim is to sear the prawns. Tip all the prawns (be careful not to tip in any residual liquid left in the bowl) into the oil. Gently move them around in the wok using a pair of long bamboo chopsticks or a slotted spoon. Fry for just a minute or so, as over-cooked prawns will turn tough and chewy.
Turn off the heat, and remove prawns immediately using the slotted spoon. Place into a basket lined with paper towels to drain.
4. Empty all but 2 to 3 tablespoons of the oil in the wok. Reheat oil until smoking hot. Saute chopped garlic and ginger until fragrant, then return the prawns to the wok. Pour the sauce over the prawns, and quickly toss until most of the sauce has been absorbed. Toss in the chopped spring onions, mix well, and scoop out onto a serving dish. Serve immediately when hot.
Luke Nguyen's Crisp Tofu in Tomato Pepper Sauce
It seems that I was born with an interest in having fried tofu with tomato, yet only realized this not long ago.
Last week, as usual I watched Luke Nguyen’s Vietnam Season 2 on SBS. A side note, Luke Nguyen’s latest released cookbook "The Songs of Sapa" was crowned amongst one of the winners of 2010 Australian Food Media Awards. In the minute I finished watching the show, that he cooked the Crisp tofu in tomato-pepper sauce on a hill top in Vietnam, my urge inside to try his dish was immediately confirmed by my daughter’s suggestion, “Would you cook this, mum? It looks tasty.” This plain, simple question uttered from a meat lover said it all. Without a second thought, I jumped on the bandwagon. The two main ingredients, tofu and tomato are always sitting in my fridge, even when the nearby supermarkets were running short of food supplies during the floods hit our state. Everything is ready and this dish is simple and easy to prepare. The end result was satisfied, fresh with lots of flavour. The crisp tofu was so good in the balanced savoury, sour and sweet sauce.
Recipe from Crisp tofu cooked in tomato-pepper sauce by Luke Nguyen (Printable recipe)
- 200ml (7 fl oz) vegetable oil
- 500g (1 lb 2 oz) silken tofu, drained and cut into 3cm (11/4 inch) cubes
- 1 tbsp minced garlic
- 1 tbsp minced red Asian shallots
- 1 birdseye chilli, finely sliced
- 4 ripe tomatoes, roughly chopped
- 1/2 tsp sea salt
- 2 tsp sugar
- 2 tbsp fish sauce
- 3 spring onions (scallions), cut into 5cm (2 inch) lengths
- 1 tsp freshly ground black pepper
- 2 coriander (cilantro) sprigs, to garnish (I didn't use.)
- Pour the oil into a wok and heat to 180°C (350°F), or until a cube of bread dropped into the oil browns in 15 seconds.
- Add the tofu, cooking it in two batches to ensure the oil stays hot, and deep-fry until crisp. Remove the tofu with a slotted spoon and transfer to kitchen paper to drain.
- Transfer the deep-frying oil into a deep bowl, leaving about 1 tablespoon of oil in the wok.
- Add the garlic, Asian shallots and chilli to the wok, and stir-fry for 1 minute or until fragrant.
- Add the tomatoes, salt, sugar and fish sauce. Stir and allow the tomatoes to break down.
- Add 100ml (31/2 fl oz) water to the wok, bring to the boil, then reduce the heat to a low simmer for 10 minutes.
- Add the crisp tofu, spring onions and black pepper, folding it all together, and simmer for no longer than 1 minute as you want to keep the crisp texture of the tofu.
- Garnish with coriander.
***If you make this recipe, snap a photo and hashtag it #christinesrecipes — We love to see your creations on Instagram, Facebook, Twitter.
What Tofu To Use.
Let&rsquos talk tofu. I&rsquom not here to turn you into a convert, I have very few ideological ideas about food!
In fact, my main only ideology is it should make you excited, make you giggle when you eat it, make you go phwaor!
I digress, tofu can be a difficult ingredient to buy if you are uninitiated.
This recipe does not aim to initiate you but allow you to make this recipe. So go to the store and buy extra firm tofu.
No flavours, not smoked, not marinated! Just plain old tofu, it will likely be in the refrigerator section.
If you have never cooked with it before, do not worry my instructions below are foolproof.
Just cut it into cubes then place it on to kitchen towel to dry thoroughly, this prevents it from spitting when it is cooked.
Most recipes call for you to press tofu, it was not mentioned in the recipe I used as a source for this. Being the curious soul that I am I did test pressing and it made no discernable difference.
15 Ways to Make the Most of Tofu
Joseph De Leo
Tofu is one of our favorite versatile ingredients—it’s vegetarian-friendly, but can also add depth and texture to meaty numbers. Made from pressed soy milk, it’s smooth, creamy, and can take on the flavors of whatever you add to it, which is why we like to put it in just about everything. You can incorporate it into a crisp fritter with bacon for a slightly less tofu-y way to enjoy it, or use it to soak up the flavors in a soup or braise. We also love tofu in sardine and miso balls that are served in a dashi broth. From easy vegan dishes to meat-and-tofu mashups, here are the best tofu and bean curd recipes to cook right now.
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Indonesian Vegetable Salad with Peanut Dressing (Gado-Gado)This popular Indonesian salad lends itself to creativity nearly any combination of raw and cooked vegetables, along with rice or thin noodles, can be used. An addictive, aromatic peanut sauce ties it all together.
Hot and Sour Soup (Suan La Tang)Mild ingredients—mushrooms, tofu—are nestled in a fiery, vinegar-laced broth.
Doenjang Jjigae (Fermented Soybean Stew)It took chef Hooni Kim one year to perfect his recipe for dashi, which he uses as the base of this everyday Korean stew. Gochujang adds a subtle layer of heat to the broth, and doenjang boosts its richness and silkiness. Get the recipe for Doenjang Jjigae (Fermented Soybean Stew) »
Bitter Melon and Tofu Stir-Fry with Pork Belly and Eggs (Goya Champuru)Get the recipe for Bitter Melon and Tofu Stir-Fry with Pork Belly and Eggs (Goya Champuru) »
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BibimbapThis staple Korean rice dish can be made with meat or seafood and served hot, but we love this fresh-tasting cold, vegetarian version. Get the recipe for Bibimbap » The recipe for this spicy, fried bean curd comes from Plenty (Chronicle Books, 2011) by Yotam Ottolenghi. This recipe first appeared in our December 2011 issue along with our cookbook roundup Readable Feast. Get the recipe for Black Pepper Tofu »
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Stuffed Tofu in Tomato Sauce – Đậu phụ nhồi thịt
By Helen Le Published: July 27, 2015
- 300 g fried tofu puffs
- 100 g meatminced
- 2 garlic cloves
- 3 tomatoes
- green onions
- 1 tsp shallotsminced
- 1 tbsp chicken stock
- 2 tbsp fish sauce
- 1 tbsp corn/tapioca starch
- vegetable oil
- Cut the tofu puff into about 3x3inch pieces. If you have larger pcs, cut into triangles.
- Use a spoon to scoop out some of the white tofu in the center, making some room for us to stuff it later.
- Season the meat with 1 tbsp minced shallot, if you cant find shallot, use the white part of the green onion. 2 tsp fish sauce. If you are making the vegetarian version, use soy sauce instead , some pepper, and 1 tsp stock power
- Mash the white tofu that we have taken out with a fork and add this to the minced meat. Mix well again to combine all the ingredients together.
- To combine all ingredients together, add 1 tsp tapioca or corn starch. Then wear on gloves and get your hand in there and give it a little squeeze and massage.
- Then stuff the filling into the tofu pockets, creating a little hump. Repeat until all the tofu pockets are filled.
- Heat the pan or a wok on high, add 2 tbsp vegetable oil and fry the minced garlic till fragrant. Then add the diced tomatoes and stir well. Add 1 tbsp sugar and 2 tbsp fish sauce. Then cover and cook 5 mins till the tomatoes break up and turn into a sauce.
- Add in the stuff tofu with the meat side facing down. Cover and simmer on low for 10 minutes. Then flip each piece to coat the tofu evenly with the tomato sauce. If the sauce dries out fast, you can add a dash of water.
- When the tofu is well coated as well as soak up the delicious tomato sauce. It’s done! Sprinkle the chopped green onion on top and we are finished.
Seafood Stir-fry in Tomato Sauce
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- 3 garlic cloves
- 10 g olive oil
- 150 g cuttlefish, cut in pieces (3 cm) (see tip)
- 100 g scallops, cut in pieces
- 150 g raw tiger prawns, peeled, deveined, cut in pieces (see tip)
- 30 g passata (see tip)
- 10 g water
- ¼ tsp sugar
- ½ tsp fine sea salt
- ½ tsp black peppercorns
- fresh parsley, chopped, for garnishing