When I was a kid, my mum always made me fried eggs with Chinese picked turnip (check out this picture from Taiwanpedia). It is a popular home cooking dish in Fujian, Taiwanese and Chiuchow cuisine. I loved this dish even it was very high in cholesterol.
A visit to Minh Phat in Richmond inspired me to make a vegan version with simple scrambled tofu and Chinese pickled turnip.
Ingredients (serve two):
1 tablespoon of canola oil
A pack of 500g dry tofu, scumbled
(I use Yenson's, 53.5 g protein per block)
Handful of Chinese Pickled Turnip, finely chopped
Dash of soy sauce (or tamari for gluten-free option)
Salt and pepper to taste
Grounded turmeric to taste
Savoury yeast flakes to taste
*Heat oil on a non-stick fry pan, put it on medium
*Add tofu, pickled turnip and soy sauce to the pan and keep stiring
*slowly add turmeric while stiring until you get the eggy colour
*keep cooking for 5 minutes
*Add savoury yeast flakes to taste, I recommended 3 tablespoons
*Add salt and cracked pepper to taste
I made some congee to go with it, using Thai jasmine broken rice.
1 cup Thai jasmine broken rice (good for making congee)
10 cup water
1 tablespoon salt
1 tablespoon oil
*Wash and drain the rice, mix it with oil and salt in a big pot, let it sit for a while
*Add water and bring to boil on high and turn down to low, simmer for an hour or so. Give it a stir every now and then.
I ate the congee with some mock 'pork' floss from the vegetarian section of Mix Oriental Supermarket (293－295 Barkly Street, Brunswick/Tel:03 9388 8831). It was pretty good but I hate the fact that there were too much packaging.
On My Walkman:The Best Of (Remastered) - Suede