Tofu is a wonderful source of vegetable protein. Tofu is naturally low in fat when consumed as it is, steamed or cooked in soups and stews. Most of the regular, firm or hard varieties are set with calcium sulphate or calcium chloride and hence can be good sources of calcium for those who are lactose intolerant or vegetarian. Soft tofu is usually set with nigari (magnesium chloride) to obtain the soft, silky texture and therefore does not contain significant amounts of calcium.
There are many versions of seafood and tofu recipes. Tofu is perfect for seafood because it is relatively bland and it soaks up the flavours of seafood and sauces/seasonings very well. This version has the usual suspects, i.e. tomato, chilli, garlic and onion which work very well with prawn. It is a sure-fire combination that my Mom used in most of her seafood dishes.
© 2012 Lusiana Njo
Prawn and tofu stir fry
Adapted from recipe in ‘Aneka Masakan Tahu’ by Y. Pradata (2005)
8 cloves garlic, minced
250 g/9 oz prawn in shell, deveined
2 cups hot water
500g /18 oz regular tofu, cut into small cubes
1 tbsp oyster sauce
2 tbsp kecap manis
1 tbsp tomato sauce
1 tsp sesame oil
¼ tsp iodised salt
White pepper to taste
2-4 fresh chillies, sliced thinly (optional)
1 tomato, cut into 8 slices
½ onion, thinly sliced
1 tsp cornflour, dissolved in ¼ cup water
Heat the oil over medium-high heat in a wok. Stir fry the garlic until fragrant.
Add the prawn. Stir for a few seconds. Add the hot water. Simmer for about 5 minutes or until the prawns have turned pink.
Stir in the seasonings. Add tofu. Simmer for about 10 minutes. Stir in the chillies, tomato and onion. Simmer for 3-5 minutes. Add the cornflour mixture. Stir gently to mix well. Serve warm with steamed rice and a vegetable side dish.