Monday, February 11, 2008

Tofu with Preserved Olive Vegetables

If you do not mind having preserved vegetables with bit of MSG once in a while, this is a perfect easy dish to whip up in few minutes and it really goes well with plain white fragrant rice. All you need is preserved olive vegetables and the ingredients are mustard, plant oil, olive, salt, monosodium glutamate. As this preserved vegetable is rather oily, you will need to drain it well. For me, I would put them into a paper coffee filter bag and squeeze out all the oil. No seasoning is required, as the preserved olive vegetables are tasty enough. By the way, this preserved vegetables is often used as a condiment for congee or porridge.

Preparation: 5 mins, Cooking time: 5 mins

Ingredients (serves 2-3)
° 1 pack silken tofu (300g), cut into cubes
° 2 tablespoons preserved olive vegetables, drained well in a paper coffee filter bag
° 250ml water
° 1 teaspoon tapioca starch
° ¼ fresh chilli (optional), seeded and chopped
° a small handful fresh coriander leaves, for garnish


1. Combine the preserved olive vegetables with 125ml of water in a bowl. Pour into a wok and bring to a boil.
2. Add in the tofu and cook for 1 minute.
3. Combine the tapioca starch with 125ml of water and mix well. Pour over the tofu, stirring slowly and bring to a boil.
4. Transfer to a serving dish and garnish with coriander leaves and chilli.

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