Braised Beancurd with Mushrooms

I've always loved beancurd. It's healthy, low in calories but so versatile.This is dressed up with pork mince and mushrooms for a contrast in textures.

Ingredients (feeds 1-2):
1 box silken tofu, sliced to 1-inch cubes
100gm minced pork (you can switch this out with chicken mince, or leave it out completely if catering for vegetarians)
3 fresh shitake mushrooms, sliced thinly (oyster mushrooms are a viable alternative)
4 cloves garlic, minced
2 tbsp shaoxing wine
1 tsp light soy
1 tbsp oyster sauce
1 tsp sugar
1 tbsp sesame oil
1 tbsp frying oil
White ground pepper
Fried shallots for garnishing

Seasoning for mince:
1 tbsp light soy
1/2 tsp Chinese five-spice powder
1 tsp sesame oil
Dash of white ground pepper

1) Fry garlic in sesame oil-olive oil combination until fragrant.

2) Add mushrooms and fry for a minute.

3) Add minced pork, separating them up as you go.

4) Add oyster sauce, light soy, wine, sugar and 1/4 cup water. And then tofu, making sure the broth is about level with the tofu, spread-out. Simmer and allow the broth to reduce to half. Serve garnished with fried shallots and dashes of pepper.

Variation: You can opt to add cornstarch for a thicker gravy.

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