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Japanese Tofu with Mushroom

>> May 21, 2011

This is one of my favourite dishes and found in many Chinese restaurants. Sometimes, it is served on sizzling hot plate. This is also a kid’s favourite, as the lightly fried tofu is fragrant and silky soft inside and the gravy goes well with hot plain rice. This is my home-cook version,

3 sticks of Japanese silky tofu, cut cross section, 1.5cm thick
1 pip garlic, sliced
2 inches carrot, cut into shreds
2 fresh shitake mushroom (if using dried, soak in hot water for 30mins), sliced
6 sticks of baby sweet-corn
6 medium prawns, shelled and deveined, (I cut into 3 or 4 pieces as Max does not like prawns)
Oil or frying

1 tsp Cornstarch
½ tsp salt
½ tsp sugar
180ml water

A dash of pepper
½ tsp of Shaoxing wine (optional)

1.      Heat oil in wok
2.      Lightly fry the tofu pieces in hot oil till golden brown
3.      Dish up, drain on paper towel and place on serving plate
4.      Discard oil leaving 1 tsp in wok
5.      Mix cornstarch solution, water, salt and sugar and set aside
6.      Fry garlic in oil on medium heat till fragrant but not brown
7.      Add in carrot shreds and baby sweet-corn
8.      Stir-fry for 2 mins then add in mushroom slices and stir-fry for another 2 mins
9.      Add in cornstarch solution which will thicken slowly
10.   Add a dash of pepper and wine and turn off flame
11.   Dish up and ladle over fried tofu pieces

Serve hot with plain white rice.

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