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Tofu Mushrooms in Sweet Oyster sauce

 
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Gina
super Chief


Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Wed Jan 24, 2007 8:20 am    Post subject: Tofu Mushrooms in Sweet Oyster sauce Reply with quote



Ingredients
2 tubes of Egg Tofu
200g kailan
2 bundles of Enoki mushrooms
10 pcs fresh button mushrooms(sliced thinly)
1 tsp garlic, chopped

1 tbsp cornstarch mixed with 3 tbsp water

sauce
3 tbsp Vegetarian Mushroom oyster sauce*(Woh hup)
1 tbsp sesame oil
150ml water
1.5 tsp sugar

Method to deep fry delicate tofu
1. Cut tofu into small pieces. Heat up wok with oil till very hot.
2. Slide or drop tofu pieces one by one.
3. Leave it to sizzle on medium heat for 2 to 3 mins
4. Use the spatula to stir at the bottom of the wok.
5. Tofu will rise to the top and will separate n not stick.
6. Continue to deep fry till its golden in colour.
7. Remove and drain excess oil, set aside.

Method
1. Blanch kailan in hot water for 1 min. Drain and arrange on a plate.
2. Heat up wok again with 1 tbsp of oil and add garlic to saute till fragrant.
3. Add button mushrooms first to fry.
4. Add sauce in to cook till it boils. then add enoki mushrooms.
5. Add starch mixture to cook till it thickens. Turn off the heat.
6. Arrange tofu in a circle leaving a hole in the centre
7. Pour mushrooms and sauce in the centre.

Serve with rice.
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The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
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yammies
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Joined: 24 Sep 2009
Posts: 24

PostPosted: Thu May 13, 2010 8:15 am    Post subject: Reply with quote

Hi Gina,

do you coat the tofu with flour before frying? I tried frying my tofu but they don't seem to brown. Only notice that a lot of water keeps coming out of the tofu. Finally, the tofu shrunk in size and became a bit hard but still doesn't brown. I used egg tofu btw.
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Gina
super Chief


Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Thu May 13, 2010 8:47 am    Post subject: Reply with quote

yammies wrote:
Hi Gina,

do you coat the tofu with flour before frying? I tried frying my tofu but they don't seem to brown. Only notice that a lot of water keeps coming out of the tofu. Finally, the tofu shrunk in size and became a bit hard but still doesn't brown. I used egg tofu btw.


I don't coat it..but the wok must be very hot and oil is hot when you put the tofu in to fry. It shouldn't shrink so much. Frying tofu needs a a bit of skill. Many people are afraid of splattering oil so they put the tofu in when the wok is still cooled or the oil is not hot. So that is when you can fry forever and the tofu is still not browned.
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