Ingredients
1. Green or Red Capsicum x 5 pcs (cut into 3cm cube size)
2. Fresh button mushroom x 1 kg
(cut into 5cm cube size)
3. Broccoli x 1.5 Big
(Tear into small florets and the stem but into cubes)
4. Corn cobs x 2 cups
5. Pressed tofu 板豆腐 x 15 packets @300g
6. Milk or soy milk x 1.2 litres
7. Butter 1 block
8. Shredded Cheese 1.5 kg
Seasoning:
Salt salt
Black pepper
White pepper
Italian herb
Mushroom seasoning
Corn flour
Steps:
1. Mash and blend the pressed tofu until smooth.
2. Add milk and cook in milk or soy milk until it is thicken (add corn starch water to thicken if require). Texture has to be a bit dense to form into quiche in cupcake cup.
3. Blanch broccoli in hot water for 3 mins. Tear florets into small pieces and cut the stem into 3cm cubes.
4. Cut capsicums and mushrooms as listed in ingredient.
5. Melt some butter in heated pan. Add cut mushroom and fry until release water and then dry up.
6. Add corn cobs and more butter when too dry.
7. Add seasoning and adjust taste to individual preference and off fire.
8. Mix capsicums and broccoli into hot mushrooms and corn cobs. Mix well.
9. Mix vegetables and tofu evenly.
10. Scoop tofu mixture into cupcake cups (3/4 full)
11. Top up the mixture with shredded cheese.
12. Bake at 170 degree for 15 mins or until the cheese started to char turning brown.
Note: Best to serve after cooking for a while to let the tofu firm up in the cup.
