Being a curious person, I always love asking questions. Since becoming a mom, a home chef and a food blogger, I have even more questions to ask – more than ever before! Unfortunately, most are still unanswered.   But I believe if I keep asking questions, it will surely lead me to some pleasant discoveries.

“FROZEN TOFU” – I found this “mysterious” ingredient in Wendy’s post when browsing her great blog. True enough, the very next moment, my mind is overloaded with question marks.

“What is it?  How does it taste?  Why do I need to freeze it?  How do I freeze it?  How can I cook it?”

Driven by curiosity and without giving much thought, I immediately went ahead to freeze a block of tofu. I felt so amused with this impulsive act. Anyway, I spent some time to explore further. After cooking this frozen tofu, I find myself prefer the texture of frozen tofu over that of the fresh ones. Why? Just read on.

Frozen tofu, also known as “Thousand Layer Tofu” (千葉豆腐), is nothing new if you go to dig more from Wikipedia (Yes, I know. I’m so slow to learn this.). Freezing tofu will not affect its nutritional value but would trigger a change in its texture from smooth and creamy to spongy and porous. Large ice crystals developed within the tofu during the freezing process cause the formation of large cavities which appear to be layered. Frozen tofu will take on a yellowish hue. When thawed, the tofu loses a fair amount of water. At this point, you can easily squeeze out any excess water from the tofu. This will give the tofu a greater capacity to absorb whatever flavour you’re cooking or marinating with.

Though you can freeze any types of tofu, the firm or extra firm ones (for silken tofu) are much easier to handle and work best. It’s also important to drain the tofu before freezing. This will ensure little moisture is retained in the tofu, which will make it structurally more stable and firm after being thawed.

Learning how to freeze tofu is as simple as it sounds. Simply follow the step-by-step tutorial in PAGE 3. Tofu can be frozen as a whole in its original container, or drained and wrapped in plastic wrap until it’s needed. The former produces a softer consistency texture than the latter. Or, you can also choose to cut it into slabs or cubes prior to freezing, separating them with greaseproof or plastic paper. The method chosen will depend on how you plan to use it.

Due to its “leathery” texture, frozen tofu is not suitable to use for creamy dishes such as smoothie, spread or dips. However, it’s perfect for stir-frying, grilling, addition to soup, stews or salad, and sandwich filling. It can also be sliced, breaded and pan-fried like cutlets. If you are looking for a vegetarian substitute that produces a chewy, meat-like texture, then frozen tofu is a good option.

I make frozen tofu salad for my family recently. It’s such a refreshing meal to enjoy during this superhot weather. After the tofu is thawed, I cut the tofu into cubes and pan-fry them till nicely brown. To give this salad a colourful touch and crunchy bite, I add cherry tomatoes, Japanese cucumbers and sweet corns. A sprinkling of toasted sesame seeds over the salad will add some wonderful aroma and crunch too. Feel free to try out other ingredients of your choice. You can eat this salad either at room temperature or chilled from the fridge. You can also include some cooked pasta and turn this salad into a wholesome one dish meatless meal.

I concocted a Japanese creamy sesame dressing to compliment this salad. The dressing is burst with fragrant sesame flavour. For a creative twist, you can prepare this sauce as a delicious dip and serve it with mini vegetable skewers or colourful vegetable sticks. It’s another effective way to encourage your little ones to eat more vegetables. This simple salad is so good – healthy, easy to assemble and flavourful. I told myself that I could eat it everyday.

A happy ending to my new discovery!

Other recommended reading references:
- 100 things to do with tofu
- Frequentlt asked questions about tofu
- How to freeze tofu wit tips and its benefits
- How to freeze tofu (cooking information and techniques)
- Can you freeze tofu?

Get the recipe for FROZEN TOFU SALAD WITH CREAMY SESAME DRESSING at PAGE 2 BELOW

Learn HOW TO FREEZE TOFU with step by step tutorial and tips at PAGE 3 BELOW

Since we first met till we got married, I have yet to see my hubby choosing salad as the main course for his meal.  I also didn’t really put much effort to convince him to try. I blindly accept the fact that it is not so easy to change an adult’s eating habit as compared to a kid’s. Until recently. that was my perception. Well,  now he loves salad!

When I told him that I will feature my rainbow seafood pasta salad in my recipe column «亲子厨房» in Kwong Wah Yit Poh, he agreed whole-heartedly and showed his full support by raising both his hands. Mimicking his father, my son did the same (not sure he understand what he is showing support for).

But, before this, there must be a catalyst that brings about this change, as well as a story behind it.  Certainly, it was not the result of having a gun over his head. It was my homemade salad that did the trick.

It was in April, one day after a heavy breakfast, we didn’t have much appetite for lunch. The hot afternoon sun was warming up the house with debilitating heat. I was in no mood to face a steamy hot wok. So it gave me the opportunity to suggest having Chinese chicken salad for a light lunch. Much to my surprise, my hubby obliged without any complaint or grumbling. After trying out this salad, he gave me a thumb up, saying he liked it. He then agreed that eating salad is not as bad as he thinks. Besides, it also makes him feel healthier. It’s an ideal light meal on days when he had eaten too much “sinful” food. He also welcomed my idea of having more homemade salads for meals in future. I was secretly thrilled as I have always hoped he will get himself on the right track to a healthy lifestyle.

As for my son, ever since I introduced salad to him, he treats it as a “treasure chest”. The more he “digs”, the more “gems” he “finds”. He is thrilled by the find of raisins, seeds, tomato, sweet corns, cucumber, prawn, dressings…… Hehehe! It’s a joy to watch him eat his salad with such gusto!

This Chinese chicken salad recipe is adapted and modified from Steamy Kitchen. I had omitted the deep-fried wonton skins and mandarin oranges, and replaced with hard-boiled eggs, raisins, sweet corns and sunflower seeds. This appetizing salad dressing is also my all-time favourite.  Cling!!!!  Time for a healthy lunch!  Anyone interested to join me?

Servings: 2 -3 persons

Ingredients:
1 poached chicken breasts – poached according to note (1) below and shredded with your fingers
2 hard-boiled eggs - cut into small wedges
1/2 Japanese cucumber - sliced thinly
½ ear of 1 sweet corn – steamed or boiled, kernel removed from cob
Handful of snow peas (around 10) – sliced diagonally (can be eaten raw or blanched over hot water and used shocking method to retain it greenness)
A few leaves of baby butterheads (or any salad green of your preference) – leaves torn or shredded
Handful of pine nuts and sunflower seeds – raw or lightly toasted
Handful of black raisins

Salad dressing:
3 tbsp honey (I used no water added honey)
¼ cup mayonnaise
1 tsp Dijon mustard
¼ tsp sesame oil
1½ tbsp rice wine vinegar/ rice vinegar （白米醋）
1-2 tbsp of extra virgin olive oil (for mixing in step 3) – optional

Methods:

1. Prepare the salad dressing. Whisk together the honey, mayonnaise, Dijon mustard until very smooth. Then whisk in the sesame oil and rice wine vinegar. Cover with clip wrap and chill in the fridge.
2. Prepare all the ingredients.
3. Assemble the salad with all the ingredients. Drizzle on salad dressing. Alternatively, put all the ingredients in a salad bowl and mix with the salad dressing.

Notes:

1. How to poach chicken breast:
   Wash the chicken breast. Rinse and pat dry. In a medium pot, add the chicken breasts and fill with water or broth 1inch above the chicken. Add 1 teaspoon of kosher or sea salt to the water. Bring the pot to a boil and immediately turn the heat to low. Simmer for 2 minutes. Remove the pot from the heat and cover. Let it sit for 20 minutes. Save the poaching liquid for cooking or soup. Besides salad, this poached chicken breast can also use it for Chinese congee. Just add it in when the congee is ready.
2. You can also substitute poached chicken breast with store-bought roasted chicken. For vegetarians, substitute with tofu (pan-fried).
3. To make the baby butterhead/ salad green cruncier, soak it in an icy water for 5 minutes and then drain.

 

Before posting the photos I shot in Penang, I would like to begin my 2009 posting with a food recipe.

Do you like salad? I never have a chance to made one so far as my Emperor is not supportive enough for this idea. But after all the Christmas and New Year festive celebrations, I desperately need one now. Remember what I mentioned in my last post? It is my 2009 New Year resolution! As we know, another festive celebration is approaching – Chinese New Year. During this period, we will have to attend family reunion dinner and friend and relatives’ open house. All the yummilicious stuff are awaiting for us!! If I don’t seriously watch my diet now, then I have to prepare to upgrade my clothing size after CNY. Oh, no! please don’t let this happen to me!!!!

Today I would like to share with you a light, simple and healthy recipe I found from my favourite cookbook – “Children’s healthy & fun cookbook”. Although this was my 1st attempt in making salad, to my surprise, my son could accept raw vegetables such as baby butterhead. He loved eating it so much. I guess it was because most of the ingredients used in this salad were his favourite (ie tomato, corns, raisin and prawns) and the thousand island dressing provides extra flavour to the salad.

This salad is very versatile. You can mix and match any ingredients using your own creativity. Below is my own modified version that is enough to serve both my son and me for today’s lunch.

Ingredients:
60g pasta shells – cooked and drained well
4 large prawns – cooked and peeled, cut each prawn into 4 portions
1 medium size tomato – removed seeds and chopped into cubes
½ ear of large sweet corn – steamed or boiled, kernel removed from cob
1 small Japanese cucumber – removed seeds and chopped into cubes
Handful of black raisins and sunflower seeds
A few leaves of baby butterhead (cut into strips)

Other ingredients you may consider:
- small tomatoes (ie cherry or roma tomatoes), carrot, potato, avocado, lettuce leaves, green peas, capsicums, celery, cooked egg, pine nuts, ham,  chicken (instead of prawn), tofu (instead of prawn for vegetarian)

Dressing (thousand islands sauce):
4 tbsp mayonnaise
2 tbsp tomato ketchup
2 tsp lemon juice (start with 1 tsp)
2 drops of Tabasco sauce (optional)
Dash of pepper
Sugar or salt (if necessary)
1-2 tbsp extra virgin olive oil (for mixing later)

Methods:
1) Bring a large saucepan of water to the boil. Add the pasta and follow the cooking instructions on the packet. Drain well and leave to cool.
2) Prepare the dressing, cover with cling wrap and keep in the fridge.
3) Prepare all the ingredients.
4) Put all the ingredients into a salad bowl and mix well with the dressing. Alternatively, you can divide the ingredients between the serving bowls and then drizzle over the dressing. Serve and enjoy!

I am submitting this pasta salad to Presto Pasta Night, founded by Ruth of Once Upon A Feast, and hosted by Ivy of Kopiaste this week.

Other recommended colourful dishes:
- special egg rolls with rice, salmon and spinach
- millet porridge
- stir-fried capsicums & cucumber with stewed vegetarian mutton