Taiwanese Three Cup Tofu 台式三杯豆腐

‘San Bei’三杯, or ‘Three Cup’ is a classic Taiwanese sauce recipe which refers to three main ingredients : Soy sauce, rice cooking wine, and sesame oil. Three Cup Sauce is like Japanese Teriyaki sauce that you can homemade and use it as go-to sauce for stir-fry dishes such as Three Cup Chicken. The sauce is sticky, savoury, aromatic with bold umami flavour.

 

When speaking of Three Cup, it usually includes the equal amounts soy sauce, rice cooking wine, and sesame oil. The ratio, however, could be tweaked slightly or deviated from the original proportions to balance the flavour and that’s what I did today for making my Three Cup Tofu! It’s fairly easy to make and the result turns out absolutely delicious. Another speedy supper you need to try.

INGREDIENTS

-400g firm tofu @cauldronfoods

-5 garlic cloves, smashed.

-7-8 pieces of sliced ginger.

-1 chilli, sliced. (Remove the seeds to reduce the heat.)⁠⁠

-Small handful of Thai basil

 

SAN BEI/THREE CUP SAUCE

-2 tbsp sesame oil

-2 tbsp soy sauce

-2 tbsp mushroom sauce/vegetarian oyster sauce

-3 tbsp cooking wine

 

METHOD

1. Mix San Bei/Three Cup sauce ingredients together until well-combined.

2. Drain and pat dry tofu with kitchen paper, then cut into thick slices.

3. Heat oil in a pan over medium high heat, sauté ginger slices until aromatic.

4. Add garlic and chilli, continue to sauté until fragrant and slightly brown, then transfer to another bowl and set aside.

5. Use the same pan to pan-fry tofu over medium heat until golden brown on both sides.

6. Pour San Bei/Three Cup sauce mixture, add sautéed ginger, garlic and chilli back, reduce the heat to a low simmer for about 5-10 minutes.⁠
7. Stir in Thai basil to finish, serve immediately over rice.

Go and check my Reels to see how I made it!

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Wanting | Homecooks & Eats（@iswanting）分享的貼文

Crispy Sesame Tofu Katsu 酥脆芝麻豆腐排

I’ve made sesame tofu cubes quite a few times (see recipe here) and I really love how it turned out with crispy outside and soft inside. Then this time I would like to put on more efforts to make Sesame Tofu Katsu. Firstly I press my tofu block, freeze, defrost, then press again. It does take longer time for the process but I found this method made tofu chewier, more meat-like with bite texture.

 

Ingredients

-Firm tofu from Cauldron Foods.

-White & black sesame seeds from Yutaka.

-Salt & white pepper.

-Plain flour and water to make a thin batter.

-Sunflower oil to fry.

 

To Make Sesame Tofu Katsu

1. Wrap tofu block in a few layers of kitchen paper, place it in a large container, put something heavy on top to press tofu for 1 hour to drain moisture.

2. Freeze pressed tofu overnight.

3. Thaw the frozen tofu in the fridge, squeeze out as much as water you can to release the excess liquid.

4. Slice tofu into half to get a thinner flat piece, cut 4 corners of tofu steak to have a long octagon shape, season with salt and white pepper.

5. Make the batter: mix flour with water little by little and whisk until it is the consistency that will coat the back of a spoon.

6. Dip tofu into the batter, coat each side of tofu with white & black sesame seeds.

7. Heat sunflower oil in a pan over high heat, stick the end of a wooden chopstick into the oil, when you see many bubbles float up and form around the chopstick, it means it's ready for frying.

8. Fry the tofu steak, turn over until each side is golden crispy.

9. Drain fried tofu on kitchen paper for a few minutes.

10. Slice tofu katsu, serve with rice and curry of your choice. Mine is Japanese curry with carrots and onions.

Good Fortune Tofu Box for Lunar New Year 豆腐福包

I was brainstorming some recipes for upcoming Lunar New Year, then after seeing Vernabanana's viral teriyaki tofu sticks wrapped with nori seaweed, I was so inspired and came up with a similar idea to create these fortune-box-look-like tofu blocks. And here it is!

 

Basically I wrapped nori around tofu in a different way to make it symbolise ‘Fortune Box’ (福袋/福箱) as we all love ‘lucky food’ for Lunar New Year. I made tangy sticky soy glaze to smother tofu in which absolutely hit the flavour and made it a knock-your-socks-off dish. Meanwhile do you notice this is meatless? I know Lunar New Year table is always like a massive meat feast, so we need something vegan between especially for people who would stay vegetarian on Lunar New Year’s Day in tradition (初一吃素). I hope this vegetarian recipe gives you an idea to create Lunar New Year food with symbolic meaning of blessing.

 

Ingredients

-Firm tofu, press for 1 hour to drain moisture, then cut into 7-8 pieces large square cubes about 3 x 3 cm.

-Nori seaweed, cut into stripes to wrap around.

-Plain flour.

-Spring onion curls and goji berries to garnish, ensue to soak dried goji berries in hot water for a few minutes until soften.

 

To Make Sauce Mixture

-8 tbsp soy sauce.

-2 tbsp rice wine.

-1 tsp sugar.

-3 tbsp flour slurry

 

Method

-Wet fingertips, wrap 2 seaweed strips across a tofu cube so it looks like a box tied up with ribbon.

-Dip wrapped tofu cubes in plain flour, ensure each side is coated.

-Heat oil in a pan over high heat, shallow fry tofu cubes until golden on all sides, drain on kitchen paper.

-Heat sauce mixture in a pan over medium low heat, gently stir and cook for 3 minutes until gentle bubbling.

-Place tofu cubes back in, coat each side with sauce evenly, reduce to the lowest heat and simmer until sauce thicken.

-Transfer tofu cubes and sauce to a plate, place some greens around (I used Tat Soi), decorate spring onion curls and goji berries on top.

-Serve immediately and enjoy with rice.

You can also check my Reels to see how I made this dish!

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WAN TING | Cooks & London Eats（@iswanting）分享的貼文

Mapo Tofu 麻婆豆腐 (無肉版本)

Mapo tofu is a classic Sichuan style dish with spicy, salty, a little bit numbing and aromatic flavour, this is also one of my favourite Sichuanese dishes that I would cook once in a while at home to enjoy with rice. Authentic mapo tofu usually comes with pork mince, but I find pork mince here always has strong porky smell (do you feel the same?) so I usually cook meatless version by using chopped king oyster mushrooms or soya protein mince to replace pork and it’s still flavourful.

Also do you prefer soft tofu or firm tofu when having mapo tofu? I like both as I think they all go well with appetizing mapo sauce. Love the smooth of soft tofu that can melt in the mouth, I also enjoy a bit chewy and rougher texture from firm tofu. I know it’s hard to choose between two, however today’s mapo dish is using firm tofu as it’s easy to get from most supermarkets. (Original recipe by Soac)

Ingredients
-1 block of @cauldronfoods tofu, cut into small cubes.

-75g stewed minced soya protein.素嚕 (Optional.)
-Sichuan pepper. (This can be bought at the UK’s supermarkets. Adjust the amount to suit your preferred spiciness.)

-4 cloves of garlic, finely chopped.

-1 tbsp minced ginger.

-2 tbsp Dou Ban Jiang (豆瓣醬) / Soybean paste.
-1 tbsp soy sauce.
-1 tsp sugar.

-1 cup of water.

-1 tbsp flour slurry.

-A handful chopped spring onions.

-chillies and chilli flakes to garnish.

Method
-Put tofu cubes in salted boiling water and cook for 1 minute, then drain and set aside. (this process is to make tofu less breakable.)

-Heat oil in a pan over medium high heat, add Sichuan pepper and stir until dark brown (make sure Sichuan peppers don’t burn), remove pepper and leave chilli oil.

-Sizzle garlic, ginger, and soybean paste in chilli oil over medium heat until fragrant.

-Add soy sauce and sugar.

-Gently place tofu cubes in and mix well, pour water and simmer for 10 minutes.

-Add stewed minced soy protein and flour slurry, leave to boil when sauce gets thicken.

-Sprinkle with spring onions, chilli flakes, and chillies (optional) on top.

-Serve immediately with rice.

煮麻婆豆腐通常需要豬絞肉，但我覺得英國的豬絞肉味道特別重(豬五花反而比較好)，所以每次自己在家煮麻婆豆腐都是無肉版本，反正只要有豆腐跟豆瓣醬就萬事足(知道英國哪家的豬絞肉比較沒味道的也歡迎推薦給我)。另外麻婆豆腐有人偏好嫩豆腐，有人則喜歡板豆腐，我是覺得兩種豆腐吃起來都各有風味，你喜歡哪一種呢？

Easy Vegan Zha Jiang Mian / Stir-fried soybean paste noodles 簡易素食版炸醬麵

I’ve ever introduced Taiwanese Zha Jiang Mian (炸醬麵) before, it’s a very common street food in Taiwan consisting of noodles topped with stir-fried pork mince and soybean paste. I do love the meaty taste of Zha Jiang Mian, but this classic noodles dish can be transformed to veggie version and it also tastes divine. This time I used Cauldron Foods marinated tofu pieces, they are already cooked with flavour so I don’t even need to add on too many sauces, and they are really convenient for making sauce mixture of Zha Jiang Mian particularly for this meatless Veganuary option.

Ingredients
-80g Cauldron Foods marinated tofu pieces.

-1 tbsp Dou Ban Jiang (豆瓣醬)/ Soybean paste.

(I used Taiwanese one as it contains completed beans inside. Alternatively, you can find Lee Kum Kee soybean paste at oriental shops.)
-2 cloves of garlic, chopped.
-1 tbsp soy sauce.
-1 tsp sugar.

-1/2 cup of water to taste.

-Chopped spring onions and basil to garnish.


Method
-Heat vegetable oil in a non-stick frying pan over medium heat, add garlic and stir fry until fragrance.
-Add Dou Ban Jiang/soybean paste, stir fry over low heat until aromatic.
-Add soy sauce, sugar, tofu pieces and toss everything together.

-Add water to taste, let it simmer for 10 minutes over the lowest heat.
-Pour above tofu mixture over cooked noodles, garnish with spring onions and basil leaves.

 

其實我是米飯擁護者，但近日的貼文都是以麵食居多，實在是因為煮麵要比煮飯來得快速許多啊！這次則用了Cauldron的豆腐干做了素版的炸醬麵，因為這款豆腐本身就已經有調理過了，所以豆瓣醬等醬料都可以斟酌減半，不用燉煮太久，稍微收汁就可以拌在乾麵上，算是簡單又快速的一道麵攤小品。(今天沒有特別弄溏心蛋，不然每次一擺都喧賓奪主；然後麵條我有特別「梳」過，終於擺起來比較整齊了，只是這梳的功力還要多練習，我自己是覺得沒有想像中好梳哈。)

Speedy Kimchi Jjigae / Kimchi Stew 韓式泡菜鍋(快速版)

Kimchi Jjigae (or Kimchi Stew) is my quick fix for chili weather especially when I have a jar of kimchi in the fridge. I originally followed an easy recipe by Chef Paek Jong-Won (His YouTube link here) but then I’ve made it my way with ingredients that I can easily get from the UK’s supermarkets. (I know Ajumma Republic gochujang and kimchi are available at Sainsbury's) Don’t always have Korean chilli flakes/powders so I usually use gochujang and soy sauce mixture to make the broth flavourlful with extra umami. Piquant, hearty, full of flavour, Kimchi Jjigae is surely great for cold winter days but you can also enjoy at any time. Just take a spoon of soup along with kimchi and meat and pour over with the rice, trust me, it’s so appetizing and you would eat more rice than usual to extend the flavour.

 

Ingredients

-100-150g Kimchi, cut into bit-size pieces. (Make sure it’s sour! you can’t make good Kimchi Jjigae if kimchi is not sour enough.)

-2 garlic cloves, finely chopped.

-3-4 pieces firm tofu steaks or cubes. (I used Cauldron tofu.)

-5 pieces pork belly slices. (sometimes I even used thinly sliced streaky bacon.)

-1 & 1/2 cups of stock. (prefer fish or mushroom stock)

-1 egg (I used Clarence Court egg)

-A handful enoki mushrooms and pak choi (optional)

-Chopped spring onions and white sesame seeds to garnish.

 

Sauce mixture for soup

-1 tbsp gochujang.

-1 tbsp soy sauce.

-1 tsp fish sauce.

-1 tsp sugar.

 

Method

-Heat stock in a saucepan over medium high heat, once it starts to boil, add kimchi, pork slices, garlic, enoki mushrooms, and pak choi to cook for 5 minutes.

-Whisk in sauce mixture, cover a lid and gently simmer for 5 minutes.

-Add tofu steaks and simmer for another 10 minutes.

-Crack a fresh egg on top, garnish with chopped spring onions and white sesame seeds, serve immediately with rice.

 

我一開始煮泡菜鍋的時候，都只是傻傻的把泡菜跟高湯一起煮，甚麼也沒加，當時覺得味道超淡的，後來才知道要先炒泡菜跟豬肉再加高湯，也從YT上學到白鐘元老師的快速泡菜鍋作法，現在則幾乎都是參照這種煮小火鍋的方式煮泡菜鍋，我雖然沒有用韓國辣椒粉，但我會在高湯內加韓國辣椒醬、醬油、一點糖、跟魚露增加風味，我覺得湯頭也一樣好喝；然後煮泡菜鍋的泡菜真的是要用那種放很久、酸度比較明顯的，之前曾用過新開封的泡菜，但煮起來的味道就是比較不夠。另一個TIP是說可以用洗米水來煮，據說這樣煮出來的湯頭會比較濃厚，不知道有人有試過這個撇步嗎?

Crispy Sesame Tofu 酥脆芝麻豆腐

 

Seeing a lot of my Instagram fellows doing Veganuary this month, I don’t think I am ready to go vegetarian or vegan over a long period, but I am having vegetarian days twice a lunar month and it has lasted for nearly two years. Today happens to be my vegetarian day (the first day of December in lunar calendar), usually I would eat something simple but today I’ve decided to put on more efforts cooking something different and contribute a vegan dish for Veganuary. Therefore I made crispy sesame tofu, it tasted very crunchy outside with sesame’s nutty smell and flavour, tofu inside, of course, was smooth and soft. Such a great taste to dip/glaze with sweet-soy sauce and perfect to pair with rice.

 

Ingredients

-Firm tofu (press tofu to drain moisture for 1 hour, you can watch my Reels here : how to press tofu without a press)

-White sesame seeds.

-Plain flour and water to make a thin batter. (I don't have precise measurement, just add flour into water little by little and whisk until it is the consistency that will coat the back of a spoon.)

-Chopped spring onions to garnish.

 

To make sesame tofu

Adapted by Cauldron Foods recipe created by Ching He Huang , here is how I made it:

-Cut pressed tofu into bite-size cubes.

-Dip tofu cubes into the batter.

-Coat each side of tofu with white sesame seeds.

-Heat sunflower oil in a pan over high heat, stick the end of a wooden chopstick into the oil, when you see many bubbles float up and form around the chopstick, then it's ready for frying.

-Shallow fry the tofu cubes in batches, turn over until each side is golden brown.

-Drain fried tofu on kitchen paper for a few minutes.

-Drizzle some sweet-soy sauce and garnish with spring onions, serve with rice immediately. 

To make sweet-soy sauce to dip

-1 tbsp sugar.

-1&1/2 tbsp soy sauce.

-1 tbsp water.

-1 tbsp ketchup.

-1 tsp vinegar

-2 tbsp flour slurry (mix equal parts of plain flour and cold water) to thicken the sauce.

-Mix above (except flour slurry) and heat in a small pan over medium heat, bring it to a boil and add flour slurry, then stir and simmer until thicken.

 

平常吃素的日子都吃得比較隨便，今天倒是想要稍微用點心料理一番，從早上就開始壓豆腐壓了一個小時，切成丁的豆腐塊再一個一個裹上麵糊沾白芝麻粒，用平底鍋煎炸至每一面都金黃酥脆再起鍋。雖然每次都覺得要裹粉炸東西好麻煩，但熱騰騰的煎炸芝麻豆腐吃起來表皮香酥美味，外脆內軟，咬下去還散發出濃郁的芝麻香氣，為了這個芝麻豆腐我以後可以稍微麻煩一點沒關係，(一天)不吃肉也沒有關係。

Brown Crab with Silken Tofu 蟹黃豆腐

 

I really love the combos of rich brown crab and the tender texture of silken tofu, so comfort and warmy with distinctive flavour. Have made this dish before, this time I referred to the recipe from Ah-Chi-Shih (阿基師), a well-known celebrity chef in Taiwan, his cooking method seems to have multiple steps to follow but actually the whole cooking process was quick and took less than 20 minutes to make it.

 

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 :

-100g brown crab from Seafood & Eat it.

-300g Silken tofu from Clearspring, cut in cubes.

-1 tbsp finely chopped carrot. (This is to enrich the colour of the soup sauce.)

-1 egg yolk.

-1 watery egg white. (beat egg white with 1 tsp of water.)

-1 tsp plain flour.

-1 cup dashi stock or chicken stock.

-1 tbsp grated ginger.

-4 tbsp flour slurry. (mix equal parts of plain flour and cold water.)

-A pinch of salt and sugar to taste.

-A handful of finely chopped spring onions. (reserve some to garnish.)

-Seafood stick, shredded to garnish. (optional.)

𝐂𝐨𝐨𝐤𝐢𝐧𝐠 𝐦𝐞𝐭𝐡𝐨𝐝 :

-Heat oil in a pan over medium heat, put brown crab and stir until fragrant, then set aside.

-Mix carrots, egg yolk, flour thoroughly, use the same pan to stir fry over medium heat until carrots are softened, then set aside.

-Use the same pan to stir fry chopped onions, ginger over medium heat until fragrant and soften.

-Reduce the heat, add dashi stock and tofu in, let it cook for 2-3 minutes.

-Season salt and sugar to taste, add brown crab and pâté carrot back in, simmer for a further 3 minutes.

-Turn off the heat and add flour slurry to thicken the soup, stir well then heat again. Here also add 1 tbsp oil which will make soup shinning on the top.

-Add watery egg white, stir and simmer over low heat for a further 3 minutes.

-Move it to a Donable-style clay pot if you have (or any heat resistant ceramic pot.), remember to heat clay pot on hob before you pour in the soup sauce.

-Sprinkle with extra chopped spring onions and shredded seafood stick on top.

-Serve and enjoy with rice.

 

 

最近又做了一次蟹黃豆腐，食譜是參照阿基師的做法，步驟感覺很多但其實咻咻咻一下就煮好了，然後我這次是買整盒的蟹黃，這次還學到了一個小撇步，就是加上一點紅蘿蔔泥可以增加蟹黃的色澤，覺得這次的蟹黃豆腐在濕度跟稠度的比例上較之前做的好，一餐吃不完，剩下的過幾天又可以拿來煮粉絲煲變出一道新菜。