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Post by SeaDragon on Dec 10, 2017 19:03:26 GMT 10
Aromatic Silken Tofu Recipe from GMA with Bert Newton BY ELIZABETH CHONG 3/5/05
Ingredients: 600g silken tofu 6 medium sized shitake mushrooms 2 tablepoons fresh ginger, finely shredded 1 tablespoon Chinese rice wine 250ml clear chicken stock ½ cup spring onion, finely shredded, mainly white section 2 red chillies, finely sliced ½ teaspoon sesame oil 2 tablepoons mushroom (dark) soy sauce 2 tablespoons peanut oil White pepper, pinch
Method: Soak shitake mushrooms in hot water for 30 minutes. Rinse, cut off stalks and slice caps.
Carefully invert tofu from packet into a shallow bowl and cut into 6 squares. Scatter shredded ginger evenly over and arrange sliced mushrooms over and around the tofu and pour over chicken stock and rice wine.
Place on a stand over boiling water in the wok, or place in a bamboo steamer. Cover and steam gently for 10 minutes.
Remove, pour over mushroom soy sauce, sesame oil, sprinkle with sugar, chilli and shredded spring onion.
Add peanut oil to a small pot and heat until smoking. Carefully drizzle the smoking oil over the tofu.
Serve with a pinch of pepper and fresh coriander.
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