Rice with fried minced pork and pak choy. On the side, steamed tofu with minced pork and carrot.
I have no idea how tofu are made but I've heard nasty news of yucky stuff added into tofu during manufacturing to prolong its shelve life or to make it smoother and etc.. some tofu ended up being toxic (no need to mention where these 黑心豆腐 are from)! Lucky for us, all food sold in Singapore supermarket, even if unhealthy, can't be toxic. But to be on the safe side, I have been buying only organic tofu. It is slightly more costly but it's smoother and doesn't have a strong bean taste. The silkier texture means extra care is needed when cooked in soup but on the other hand, is perfect for preparing cold tofu.
For Jr's lunch, I cut a piece of tofu with a flower shape cutter and added a ball of lightly marinated minced pork to the center, then steam for about 10 minutes.
Healthy meals make a happy boy :)
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