The key ingredient in this seafood tofu hotpot is the dried fish powder (大地鱼粉).

This recipe produces a slippery smooth tofufa and so fragrant when eaten with gula Melaka syrup. Slurp!

It's so easy to make your own egg tofu {蛋豆腐) at home. All you will need is soy milk and eggs.

In the past, I have tried making crispy silken tofu with minimal oil a number of times but without much success .... until now.

With slow cooking over a low heat, the meat becomes super tender and the skin achieves a soft, spongy texture that is really yummy. The gravy is flavoursome and the tofu absorb all that delicious roast pork flavour.