Sizzling Japanese Tofu

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  • Sizzling Japanese Tofu

Ingredients

  • Array
  • 1 packet Japanese tofu, cut into 1.5cm pieces
  • Tapioca flour for coating
  • 1 tsp chopped garlic
  • 1/2 tsp chopped ginger
  • 1 tbsp oil
  • 1 tsp sesame oil
  • 100g chicken meat, steamed and shredded
  • 100g small prawns, shelled
  • 2 pieces Chinese black mushrooms, soaked and sliced thinly
  • 25g frozen green peas
  • 25g carrots, diced
  • Seasoning (combine in a small bowl):
  • 1/2 cup water
  • 1 tbsp oyster sauce
  • 1 tsp light soy sauce
  • 1 tsp sugar
  • 1/4 tsp pepper
  • 1 tsp Shao Hsing Hua Tiau wine (optional)
  • 1 tsp chicken stock granules
  • Thickening (combine):
  • 1 tbsp corn flour
  • 2 tbsp water
Servings:
Units:

Instructions

  1. Coat sliced tofu pieces in tapioca flour. Deep fry in hot oil until golden. Dish out and drain on absorbent kitchen paper towels.
  2. Heat oil and sesame oil in a wok; saute ginger and garlic until fragrant. Add prawns, black mushrooms and carrots. Stir-fry well. Add seasoning, green peas and chicken meat. Blend in thickening.
  3. Heat hotplate over fire. When it is really hot, remove and place on a wooden platter. Add tofu pieces and pour sauce over. Serve immediately.

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