HEARTY & HEALTHY

JAPANESE TOFU PUFF

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

Ingredients:
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
1-star anise
12 to 25 dried chili peppers depending on how hot you want the soup base to be
1 tablespoon light soy sauce

Instructions

Cook the light stock

  1. 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.

Milder version

  1. 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.

Red version

  1. Soak 50g dried chili pepper in hot boiling water for 30 minutes, covered. Then transfer out and finely mashed.
  2. Fry the ginger, scallion, and cloves until aromatic.
  3. 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.

And it’s done. Enjoy!