Sizzling Japanese Tofu
Ingredients
- 1packet Japanese tofucut into 1.5cm pieces
- Tapioca flour for coating
- 1tsp chopped garlic
- 1/2tsp chopped ginger
- 1tbsp oil
- 1tsp sesame oil
- 100g chicken meatsteamed and shredded
- 100g small prawnsshelled
- 2pieces Chinese black mushroomssoaked and sliced thinly
- 25g frozen green peas
- 25g carrotsdiced
Seasoning (combine in a small bowl):
- 1/2cup water
- 1tbsp oyster sauce
- 1tsp light soy sauce
- 1tsp sugar
- 1/4tsp pepper
- 1tsp Shao Hsing Hua Tiau wine(optional)
- 1tsp chicken stock granules
Thickening (combine):
- 1tbsp corn flour
- 2tbsp water
Instructions
- Coat sliced tofu pieces in tapioca flour. Deep fry in hot oil until golden. Dish out and drain on absorbent kitchen paper towels.
- 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.
- 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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