Saturday, May 1, 2010
Japanese Tofu and Vegetables
This is such a terrifically flavourful dish. It will definitely be part of my meal rotation. The next time, I would probably not add the chicken strips. The dish is good with just tofu and vegetables.
This recipe is adapted from Kuali and serves 4.
1 packet Japanese tofu ; cut into 1.5cm pieces
Tapioca flour ; for coating
1 teaspoon Garlic ; chopped
1/2 teaspoon Ginger ; chopped
1 tablespoon oil
1 teaspoon sesame oil
100 grams chicken meat ; steamed and shredded
2 pieces Chinese black mushrooms ; soaked and sliced thinly
25 grams frozen green peas ;
25 grams carrots ; diced
~~ -- Seasoning -- ~~
1/2 cup water
3/4 tablespoon oyster sauce
1/4 teaspoon light soy sauce
1 teaspoon sugar
1/4 teaspoon pepper
1 teaspoon Shao Hsing Hua Tiau wine ; (optional)
1 teaspoon chicken stock granules
~~ -- Thickening -- ~~
1 tablespoon corn flour
2 tablespoons water
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 black mushrooms and carrots. Stir-fry well. Add seasoning, green peas and chicken meat. Blend in thickening. Add tofu pieces. Give it a good stir and serve immediately.