Egg wrapped Tofu

The weekend has been busy. Well… I’ve done lots of work … cleaning the house, watching movies, dancing, and of course eating 😉 😀 I made some chocolates too for a friend’s birthday and they all loved it. So overall it’s been a normal and happy weekend 🙂 But weekends always pass so fast….I just can’t seem to get enough!! Sometimes I wish there was a day off midweek too. Hahaha…. it’s like more play than work. On second thoughts I guess a two day weekend is just fine 🙂

I won’t go on and on about the weekend. Coming straight to today’s recipe…’s a combi of egg and tofu. Actually, I didn’t realize tofu and egg would be such a great match until I prepared this dish. I got tofu from the wet market near my place as I like it fresh. For this dish, I added sesame seeds and apples along with other sauces and spices. The dish had a sweet and spicy flavor and was perfect for a Saturday lunch. I served the dish with rice but it can be served with noodles or bread too.

I hope you enjoy making the dish as much  I did. Have a good week and happy cooking 🙂

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Preparation Time: 10 minutes

Cooking Time: 35 minutes

Serves: 3


Cooking oil – As required (for frying the tofu) and 1 tablespoon for preparing the sauce.

Tofu – 400 g, cut into 1 inch rectangular pieces or other shape as desired

Egg – 1 or 2, beaten with a pinch of salt

Apple – 1 medium, cut into small cubes

Green beans – Around 10, chopped into 1 inch long pieces

Sesame seeds – 2 teaspoons

Garlic – 4 or 5 cloves, sliced

Chili sauce – 2 teaspoons

Tomato sauce – 2 tablespoons

Chili Lime or chili powder – 1 teaspoon

Mixed pepper – 1 teaspoon

Cashew – 1/4 cup

Water – 1/2 cup

Salt – to taste

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Step 1: Heat oil in a U-shaped pan or vessel. Dip the tofu pieces in the beaten egg and shallow fry them (around 5 at a time) until it has a nice golden brown color. Transfer them on to a plate with paper napkins to soak off the excess oil. Keep aside.

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Step 2: Heat the rest one table spoon oil in the pan. Add the garlic cloves and stir for 15 to 20 seconds. 

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Step 3: Add the green beans and cook for 2 to 3 minutes. Follow by stirring in the tomato sauce, chili sauce, chili lime and mixed pepper.

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Step 4: Add the apples, cashew and half cup of water. Cook for another 10 minutes or so until the beans and apples are soft.

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Step 5: Add the fried tofu and mix it well with the sauce. Add salt for taste as necessary.

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Step 6: Transfer to a serving bowl and serve hot with rice or noodles.

If you’ve enjoyed reading or cooking the above recipe, do subscribe to my blog by clicking the“Follow” button and “Like” my Facebook page at the top right hand corner for regular updates. Help spread the joy! 🙂

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Tofu by the beach

When I sat down to write this post, I was thinking about the last 10 years of my life! Who knew I would start writing a food blog? Who knew that I would even start to enjoy cooking? If you had asked me even around 5 years ago, although I loved food, I was far away from cooking. Only after I came to Singapore I was exposed to all the different cuisines and it evoked a curiosity every time I went to any restaurant – ‘Wow this is yummm! How did they cook it?? What spices/herbs have they used?’ And soon enough I felt the desire to cook tastier meals and discovered that cooking good food at home doesn’t necessarily have to involve hours of cooking or hundreds of ingredients 🙂

If you think about it, there are several dishes which can can be put together very quickly with things you have at home or commonly find in stores, which makes each meal, each day, a happy event 🙂

I had a box of tofu in the fridge along with some vegetables and it gave me an idea – what if I use Tofu and cooked it in a different style? So today’s recipe is a  quite a unique combination of tofu and middle eastern style of cooking!  Although the combination  is different, you won’t be disappointed at all with the end result 🙂

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Preparation Time: 25 minutes

Cooking Time: 35 minutes

Serves: 4


Olive oil – 3 tablespoons

Tofu – 300 g, crumbled

Eggplant – 1 medium, cut into 1.5 to 2 inches long pieces

Carrot – 1 medium, cut into 1 inch long pieces

Onion – 1 medium, chopped

Garlic – 4 to 5 cloves, cut into horizontally into pieces

Feta Cheese – 80 g Raisins – 1.5 to 2 tablespoons

Walnuts – 1.5 to 2 tablespoons

Spice Mixture – Mix 1 teaspoon each of turmeric powder, chili powder, coriander powder, cumin powder, cinnamon powder, crushed cardamom and ground pepper to make the spice mixture

Coriander leaves – a handful, chopped

Salt – to taste

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Step 1: Heat 2 tablespoons of olive oil in a U-shaped vessel or pan. Add the spice mixture, onion and garlic. Mix well and cook for 2 minutes. Pic 5

Step 2: Add the eggplant and carrot and cook for another 5 minutes until the eggplant and carrots have softened.

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Step 3: Add half of the crumbled cheese and mix well (do not cook for more than a minute). Add salt as required. Turn off the stove. The eggplant mixture is ready.

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Step 4: Preheat the oven at 175 degrees for 10 minutes. Take an ovenproof dish and grease it with the remaining 1 tablespoon of oil. Arrange the cubed tofu neatly on the ovenproof dish side by side. Spread the eggplant mixture to uniformly cover the tofu. Sprinkle rest of the crumbled cheese on top. Squeeze in a few coriander leaves in between if you wish (do ensure that the tofu doesn’t break in doing so).

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Step 5: Place the dish in the oven and bake it for around 20 minutes (until the tofu has browned lightly). Garnish with few more coriander leaves (optional) and serve hot as a standalone dish or with bread. A few tips:

  • You can use cottage cheese (paneer) if you don’t have tofu.
  • Add almonds or other nuts too as per your preference.

If you’ve enjoyed reading or cooking the above recipe, do subscribe to my blog by clicking the“Follow” button and “Like” my Facebook page at the top right hand corner for regular updates. Help spread the joy! 🙂

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