Thursday, June 28, 2012

Tofu & Mushroom in Chilli Bean Sauce

Smacking good! Loves the texture of the super soft silken tofu with the savoury gravy! I actually prepared this dish twice today... for lunch & dinner! ^-^




Recipe adapted (with modifications) from Good Food Mag Feb 2012
Ingredient
  • 1 block silken tofu
  • 5 XO mushroom, (2 sliced finely)
  • 3 cloves garlic, chopped
  • 2 shallots, chopped
  • 1 tbsp salted black beans (tausi), rinsed & roughly chopped
  • 2 slices ginger, chopeed
  • 3 red chilli, deseeded & sliced
Sauce, mix well (portion enough for 2 blocks of tofu)
  • 2 tbsp light soy sauce
  • 1 tbsp chinese wine
  • 1 tbsp abalone sauce/ oyster sauce
  • 2 tsp sugar
  • 1 tsp sesame oil
  • 1 tbsp corn flour
  • 125ml chicken stock
  • 1/2 tsp pepper
  • 2 tbsp oil

Method
  1. Place 3 XO mushroom on top of tofu, scatter sliced mushroom around and steam on high heat for 5mins until heated through. Place on serving plate.
  2. Make the sauce : Heat 2 tbsp oil in pan, add garlic, shallot, ginger & black beans and fry till fragrant for 3mins.
  3. Add in sauce mixture and bring to boil. Cook till slightly thickens. Drizzle some sauce over the tofu & mushroom and serve immediately.


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