• Prep Time 10 minutes
  • Cook Time 20 minutes
  • Serving For 5 people
  • Difficulty Easy

Recipe Description

An experienced cook of over 50 years, Makcik Salmiah Isa was the private cook for the late Tunku Abdul Rahman. Makcik Salmiah shares with us a repertoire of recipes she has accumulated over the years that has touched many hearts and warmed many bellies!

With great pleasure, we share with you the seventh recipe – ‘Tauhu Jepun’ – from a series of 12 featuring our Trusted Brand partner, Salam Sauces.

Recipe Ingredient

  • 4 rows Japanese Tofu, cut into 6 each & coat with cornstarch powder
  • 1tsp Cornstarch Powder
  • 300g Baby Bok Choy, steamed/boiled
  • 1 Egg, beaten
  • 5 cloves Garlic, minced
  • 1 Red Onions, minced
  • 6 tbsp Salam Sos Berperisa Tiram
  • Sauce Thickening Agent
  • 1tsp Cornstarch
  • ½ cup Water


  1. Heat up a pan of oil to deep fry the tofu until golden brown. Set aside.
  2. Remove excess oil from the pan, stir fry garlic and red onions until aromatic.
  3. Add in Oyster sauce and continue stirring. Pour in the cornstarch solution & bring to a soft boil.
  4. Stir in beaten eggs gradually into the sauce mixture & bring to a boil.
  5. Add back the tofu & serve it on a plate with baby bok choy on the side.
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