When you cut tofu into pieces and fry them at a high temperature, what you get is Japanese tofu puff. The Japanese tofu puff was invented because normal tofu was not easy to preserve; thus these tofu were cut into small pieces or flakes, and fried to extend their shelf life before they became bad. The Japanese tofu puff has golden yellow appearance.
These days, it’s easy to buy Japanese tofu puff in major supermarkets or from Malaysia vegetarian suppliers to add them to your favorite homemade dishes.
The Japanese tofu puff can be eaten by men, women, and children because it is rich in a variety of high-quality protein and nutrition. It is naturally gluten-free and low in calories, has no cholesterol, and is an excellent source of iron and calcium.
These deep-fried cubes of bean curd found in the frozen vegetarian food section in Malaysia are very chewy and absorbent, making them a perfect addition in stews. They are also great for stuffing due to its light and spongy texture. The best way to store them is to keep them refrigerated up to the expiration date on the package. Once you open the packing, place them in an airtight container for up to three days. They can be frozen up to three months without changing the texture, unlike other types of bean curd skin. Moreover, it is a good idea to defrost them before you use them.
Do you know you can make Japanese tofu puff on your own? All you need is to buy bean curd skin in Malaysia, cut them into pieces and fry. Although they will not have the same light and spongy texture, they will still be delicious, and you can use them in your favorite dish. Always ask your vegetarian food supplier for Japanese tofu puff for better results.
Mala Pot Recipe
Mala pot, which is heavily spiced, is very popular in Malaysia. There are many spices added to it so if you love spicy food this is a great option. You can make this dish for your vegan friends; the ingredients are easy to find and you can buy soybean products from a supplier in Malaysia.
Believe me, this dish will be the best thing you have ever tasted!
The amazing thing with Mala pot is that you can choose which ingredients to add. You can add tofu, Japanese Tofu Puff, vegetables, seafood or meat. There is no right or wrong selection, so pick whatever you want.
Moreover, you are free to choose how spicy you like it to be: from mild to medium and hot. If this is your first time, it’s best to go for mild or medium.
How to Cook Mala Pot?
Hot Pot Broth
Preparation Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Clear version1 tomato cut into wedges
1 long green onion cut the white part into small sections
1 small bunch of bean sprouts
2 celery section cut into 1-inch sections
half of the corn cut into 2-3 cm thick pieces
3 shiitake mushrooms remove the ends
3 Liters light stock
2 teaspoons salt
Mala Hot Pot Broth
2-3 slices of ginger
4 long green onion sections
5-8 garlic cloves
3 Litres light stock
Seasonings for the red version
3 tablespoons Doubanjiang
3 tablespoons chopped chili pepper
1 teaspoon Sichuan peppercorn
12 to 25 dried chili peppers depending on how hot you want the soup base to be
1 tablespoon light soy sauce
Cook the light stock
In a large pot of water, add white peppercorn, long green onion, and ginger to the stock. Bring to boil and skim any floats on the surface. Slow down the fire and continue to simmer for 1 hour.
In your serving pot, add tomatoes, 2-3 shiitake mushrooms, red dates, scallion sections, celery and 3 sections of corns. Season with 2 teaspoons of salt and mix everything into the stock.
Soak 50g dried chili pepper in hot boiling water for 30 minutes, covered. Then transfer out and finely mashed.
Fry the ginger, scallion, and cloves until aromatic.
Add in all the seasonings, including doubanjiang, chopped red peppers and other seasonings (or a store-bought package). Fry over the slowest fire for 1-2 minutes until the oil turns red. Pour in the light stock prepared previously and add in light soy sauce. Simmer for 15 minutes over slowest fire.
As Everbest continues to grow, we’re fully committed to creating value in order to serve our valued customers both locally and globally. We are pleased to announce that our new manufacturing facilities located in the Penang Science Park had started operations in the second half of 2013.
From the humble beginning of a family-based management, we had successfully transformed to corporate management in order to cater for our growing customer base. This change will help us to improve upon the implementation of our core values and principles that will allow us to achieve our goals.
Along with recruiting and nurturing a pool of talented, competent, knowledgeable and skillful people, we will also develop a structural capital meant to better our management system, food safety and quality, integrated manufacturing system and effective supply chain management. With these, we can ensure our customers that we will continue to be an innovative force in developing and promoting soybean products of the highest quality.
In order to emphasize our ‘customers come first’ policy, we will continue to forge relationships and partnerships with our suppliers and customers that will increase mutual benefits. This is because we acknowledge that you play an important role as an intangible value to us for your success equates our success as well.
And finally, in light of all these changes, I would like to show my gratitude and thank everyone at Everbest – from the management team to all employees – as well as all our suppliers and customers for the effort that they have put in to realize our goals. The growth of this company would not have been possible without you.