Steamed tofu in brown sauce

Seafood dishes are one of the author’s favourites, maybe because of the

taste or because it’s easier to digest than meat.  But some days the author

wants to eat a light meal without meat.  So tofu is always another choice

for the author to use for cooking.  It’s easy to eat and also gives you high

energy. The menu item the author would like to share today is cooked 

often because it’s high in energy and delicious.  If you don’t like the white

tofu I use in menu you can change it to egg tofu. But the author would

sometimes like to eat food without meat or eggs, so chooses white tofu. 

When the author uses egg tofu will change from vegetable bouillon cubes

to pork/chicken bouillon, which is also tasty.  Sometimes you can also add

prawns or crab meat.

Ingredients:

Unsalted white tofu                            1     sheet

Carrot (carved flower)                         20    pieces

Pea seeds                                  20    seeds

Goat pepper (sliced into 2 cm)              5    pieces

Pepper powder                              ½     tablespoon

Vegetable bouillon cube                        ½     cube

Brown sugar                                2    tablespoons

Light soy sauce                            2-3    tablespoons

Dark soy sauce                                1     tablespoon

Water                                    8    cups

Instructions:  

• Cut white tofu into bite size pieces.

• Pour water into a pot.  Place on stove and turn on the heat.  Add vegetable bouillon cube and wait until it boils.  Add white tofu and simmer for 5 minutes.

• Season with light soy sauce, pepper powder, brown sugar and dark soy  

sauce.  Wait until it boils again. Add carrots and simmer for 5 minutes. 
 Add pea seeds, goat pepper and wait until cooked.  Turn off the heat. 
Remove pot from stove and serve.