Tuesday 2 June 2015

Pan Fry Beancurd (Tofu)

2 pcs firm tou fu板豆腐 - cut small pcs
6 fresh scallops -seasoned with salt
150g minced meat- seasoned
1 small onion - chopped
1 garlic - chopped
1 cup water
Some pepper
1 tsp cornflour mix with 2tsp water
2-3 tablespoons of oil
1 tsp of sambal chilli (optional)
1 stalk spring onion - cut small pieces

Seasoning for meat
1tsp soy sauce
1tsp sesame oil
Dash of pepper
1/2 tsp cornflour

1 tablespoon light soy sauce
1 tablespoon fish sauce

1. Heat up wok. Add oil. Pan fry tou fu untill golden brown. Remove tou fu from wok and leave the oil in the wok. 
2. Add garlic and small onion. Fry till fragrance and garlic and onion turn light brown.
3. Add meat and scallops to wok. Stir fry few seconds,  then add water and seasoning and chilli.  When cravy is boiled, add in fried tou fu.  Turn gently. Once it is boil. Add the cornflour water and turn gently.  Sprinkle spring onion. Off fire. Remove from wok and serve in a plate.

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