Ma La Dou Fu
Recipe Description
Chilled tofu|bean curd with broad bean pasteIngredients
- 3 pc soft tofu|bean curd
- 150 g canned white mushroom|button mushroom
- ? tbsp broad bean paste
- 2 tbsp mashed garlic
- 2 tbsp chopped green onions|spring onion ==
- 2 tbsp dark soy sauce
- ½ tbsp light soy sauce
- ½ tbsp salt
- ½ tbsp granulated sugar|sugar
- ½ tbsp hot Pepper Oil|red pepper oil (option)
- some pepper
- 1 cup water ==
- 1 tbsp cornstarch|corn flour
- 2 tbsp water
- 1 tbsp white vinegar
- ½ tbsp granulated sugar|sugar
- Soak the tofu|bean curd by hot boiling water for 2 minutes, drain and leave to cool
- Chilled by freezer at least overnight for 12 hours, defrost by clear water
- Tofu|Bean curd is dry and shows some holes, clean and wipe dry, cut into dices
- Wash white mushroom|button mushroom, wipe dry, cut each into 2 halves
- Heat wok with 2 tbsp of oil, stir fry white mushroom|button mushroom
- Add in mash ginger and green onions|spring onion, keep stirring fry and mix well
- Add in broad bean paste and sauce (1) then keep stirring fry
- Add in tofu|bean curd dices while sauce is boiled, stir fry until sauce almost dry
- Add in sauce (2) and stir fry fast, mix well, dish up and serve
This article uses material from the "Ma La Dou Fu" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
