I was rummaging through my photos, burning CDs and etc when I found this old photo. Not very yummy delicious looking but trust me, it is one of our favourite home-cooking.
There are two options to cook the Japanese tofu.
1. You can cut them into small pieces and deep fry it.
2. For a healthier alternative, steam them on the rice cooker while cooking rice. For the above, I used two pieces of Japanese Tofu, the one packed in cylindrical plastic. I cut them into small pieces place them on a plate. After that, to ‘bind’ them up, I beat an egg and flavour it with some pepper and pour over the tofu and steam.
As for the dried prawns, soak a small handful of dried prawns. (find good quality ones where it doesn’t smell pungent when bought from the store). Soaking will remove the saltiness from dried prawns. Then, use some oil and fry the dried prawns. Add in one pip of garlic for extra fragrant. When the dried prawns turn transparent and gives off a nice aroma, remove from oil. Drain on absorbent paper.
Pound these dried prawns with a mortar (or blend it). Sprinkle them on the steam tofu. If the quantity of the dried prawns is too much 🙂 (as in the pic), you can store them for other uses.
Add some chopped spring onions and cut red chillies for extra deco.