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 pc square tofu (hard), cut into medium size, fried until golden brown, set aside
- 1 pc garlic
- 6 pcs medium size shrimp, shell intact, deviened, cleaned
- 4 pcs button mushroom (big size), cut each into 4 pieces
- 4 pcs dried shitake mushroom, soak into cold water until soft, cut off the stem, then cut into thin slices
- 1 teaspoon sesame oil
- 1 tablespoon oyster sauce
- 1 tablespoon low salt soy sauce
- 100 ml water
- 2 tablespoon waterchesnut powder mix with 1 tablespoon water (for thickenning)
- a dash of white pepper
- 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.
