Ingredients
1 Large White Tau Fu
4 Large Shitake (pre-sauteed/cooked with light soya sauce, sesame oil & dash of pepper) ~ sliced
400g Minced Chicken (can always substitute with Beef or Pork)
1 Tbsp Garlic ~ chopped
Marinade
1 Tbsp Dark Soya Sauce
1 Tbsp Light Soya Sauce
1 Tbsp Corn Flour
Dash of Pepper
Seasoning
2 Tbsp Oyster Sauce
1/2 - 1 Cup of Water
2 Tbsp Corn Flour diluted in water
2 Tsp Dark Soya Sauce
Method
1. Cut Tau Fu into bite size pieces, coat it with egg yolk/together with egg white & a little bit of flour.
2. Fry Tau Fu in oil till golden in colour. Put aside.
3. Marinade the Mince Chicken & keep refridgerated for at least 2 hours.
4. Heat wok with oil, fry chopped garlic & minced chicken with sliced mushrooms. Add the water & let it boil a bit. Then add the prefried Tau Fu & the rest of the seasoning. Add a little bit more water if it becomes too dry. Let it cook a while for the flavours to be absorbed into the Tau Fu.
Serve with Rice.
2 comments:
Do you use firm or soft taofu? I can get fried taofu here but they tend to smell quite stale from the oil they use. Yours sounds like a good way to cook taofu!
soft tau fu... fry it myself. Those prefried with firmer skin is different.
If using prefried tau fu & it smells funny, try boiling it in hot water like as if cooking again via boiling and wash it under cold running water. It will sort of last longer in your fridge & also rid of the access oil.
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