Grilled Tofu Steak with Peanut Sauce (Collaboration with Tramontina)

Ingredients
2 block tofu, cut in rectangular shape
2 tbsp corn flour

The Garnishing
1/2 cup shredded cucumber 
1 stalk spring onion, shredded
2 chilli, sliced

The Satay sauce 
Ingredients (to be grounded)
6 shallots
4 cloves garlic
3 tbsp chilli paste or 10 dried chilli, soaked (can be omitted if you prefer non-spicy) 
1 stalk of lemongrass (white part)
Thumbsize galangal
Thumb size belacan

Seasonings (to taste)
1 tbsp oil 
Salt to taste
Palm sugar to taste
1 tbsp tamarind juice
50 ml coconut milk
100ml water 
1/2 cup of grounded peanuts

Directions
1. Use kitchen towel to gently pat dry the soft tofu and dust some corn starch all over it.
2. Gently skew the tofu one by one.
3. Heat 1 tbsp of oil in Tramontina non-stick pan, and fry one side of the tofu till golden brown. Flip and fry till all sides are browned. Dish up and set aside.
4. Heat oil and add the grounded ingredients, stir fry till fragrant and a bit dry (but not too dry).
5. Mix in the grounded peanuts and tamarind juice and stir well. Next, add coconut milk and water, bring to boil. Season with salt and palm sugar. Simmer for a few minutes.
6. Arrange tofu steak on a plate, pour peanut sauce over it and garnish with some cucumber, spring onion and chilli.

*If the sauce is too thick, you may add more water or if the sauce is too watery, you can cook the sauce a little longer*

LadyHomeChef's Hakka Yong Tou Foo With Abalone Sauce

Filling Ingredients
1:3 (ratio) minced pork/chicken and grounded prawns (I mixed around 300g of minced pork with 800g frozen prawns)
1/4 cup fried diced salted fish

2 medium dried squid, diced and fried

Others

4 tofu, cut in triangular shaped and cut a hole in the centre
1 bittergourd, sliced 1.5 cm thick and remove seeds
1 eggplant, cut 2-3 cm in thickness and cut a slit in the centre
8 Green and red chilli, cut a slit from one end to the other end and remove seeds

1 tbsp minced garlic

1/4 cup chopped spring onion

coriander

Seasonings
1 tbsp oyster sauce
1 tsp salt
1 tsp brown sugar
1 tsp sesame oil
1 tbsp hua tiao wine
1 tsp corn starch
Pepper

Abalone Sauce Gravy Seasonings (to taste)

1 tbsp oyster sauce

3 tbsp abalone sauce

1 tbsp light oyster sauce

1/2 tbsp brown sugar

1/2 tbsp hua tiao wine

1/2 tsp sesame oil

Dash of pepper

1/2 tsp potato starch (for thickening)

1/4 cup water

Directions
1. In a large mixing bowl, combine all ingredients and seasonings. Throw the paste a few times into a bowl until the paste become sticky and gluey.
2. Apply a small amount of fillings on each tofu, bittergourd, eggplant and chilli.
3. Pan fry the fillings side with a little oil till browned or cooked. Set aside.
4. Combine gravy seasonings in a medium bowl.

5. Heat 1 tbsp of oil in a pan/wok, fry minced garlic until fragrant. Pour all the gravy seasonings, bring it to a boiled and thickened gravy. Taste and adjust the seasonings to your preference.

6. Use low fire to mix fried yong tou foo into the gravy, stir it for 1-2 minutes for the ingredients to absorb the gravy. Dish up and garnish with some chopped spring onion and coriander.

Tips: I used frozen prawns for the filling as it gives more crunchy texture than fresh prawns.