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.
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.