Lina - OK, lucky today my boss go for mgmt retreat. so here it goes:
Red Braised Tofu (Recipe first pulished on Sept 06 issue of Simply her Magazine)
Serves 3 - 4
Ingredient:
600g soft tofu - cut into 2cm - thick squares
Vegetable oil for pan frying
4 cloves garlic, chopped
4 slices ginger
100g roast pork, cut into 1cm-thick pieces
6 dried Chinese mushrooms, soaked, stemmed and halved (wat does stemmed mean? thrown away the stem is it?)
1 large carrot, peeled and chopped in 0.5ch rounds
300g cabbage, cut in bite-sized pieces
2 tbsp cornflour, mixed with 2 tbsp water
Coriander, for garnish (wang sui, i think)
For Sauce:
3 cups water
1 tbsp soy sauce
1 tbsp oyster sauce
Pinch salt
Dash of pepper and sesame oil
Method:
1) Heat oil in non-stick pan and fry tofu, in batches, until golden brown.(Can deep fry too for more crisp) Drain tofu on kitchen paper.
2) In a claypot or wok, heat 3 tbsp oil and stir fry garlic, ginger and roast pork until fragrant.
3) Add sauce ingredients and bring to boil
4) Add mushrooms, carrot and cabbage. Mix well and bring back to boil.
5) After 3 mins of boiling, add fried tofu. Mix gently, taking care not to break the tofu. Simmer for 15 mins.
6) Stir in the cornflour mixture. Garnish with coriander and serve!
Sky - u send again lah. i clear some space liao
