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Tangerang, Indonesia

Saturday, March 14, 2009

Tofu Mushroom



Still with Tofu, I love tofu very much since I was young.
I love the way my mum cook this dish but I am more confidence with my style now.
Tofu, shitake mushroom and sesame oil, was a perfect match, try it....

Ingredients :

  1. 1 pc square tofu (hard), cut into medium size, fried until golden brown, set aside
  2. 1 pc garlic
  3. 6 pcs medium size shrimp, shell intact, deviened, cleaned
  4. 4 pcs button mushroom (big size), cut each into 4 pieces
  5. 4 pcs dried shitake mushroom, soak into cold water until soft, cut off the stem, then cut into thin slices
  6. 1 teaspoon sesame oil
  7. 1 tablespoon oyster sauce
  8. 1 tablespoon low salt soy sauce
  9. 100 ml water
  10. 2 tablespoon waterchesnut powder mix with 1 tablespoon water (for thickenning)
  11. a dash of white pepper
  12. 1 tablespoon chopped spring onion
  • using non stick wok, add 1 tablespoon cooking oil then add garlic, fried until fragrant
  • add shrimp, cook until colour changed then add shitake mushroom, mix well until fragrant,
  • add button mushroom, mix well then add in fried tofu, water, soy sauce, sesame oil and oyster sauce,
  • cover the lid and cook for 4 minutes,
  • then add thickenning, mix well, add white pepper and last chopped spring onion,
  • mix well, put into serving bowl/deep plate, serve.
Tips :

There are alot of kind tofu out there, remember to choose the hard one for fried and the soft one for make a soup.

3 comments:

gisette27 said...

this looks absolutley fabulous. i wish my kids would eat mushrooms. one of them won't even eat soup unless it's a thick seafood chowder. my more adventurous (that looks wrong) eater would probably try it, but becaues mushrooms are fungi she has pledged to never, ever eat them. i'm glad i found your blog. i will keep reading!

rickdog said...

Find more Tofu Mushroom in my recipe blog search:
HERE

Mochachocolata Rita said...

i love this type of tofu dish too...but too lazy to include so many ingredients...normally i just stay with 2 main ingredients on weekdays...on weekends, i could be more experimental.