Saturday, March 30, 2013

A vegetarian recipe-- stewed tofu 红烧豆腐

Stewed tofu ((hóng) (shāo) (dòu) ()  )
Tofu                                        12 oz
Chili pepper sauce                   1 tbsp
ginger                                      ¼  oz
garlic                                       3 cloves
green onion                             2 pieces
mushroom                               4 pieces (middle size)
olive oil                                   2 tbsp
soy sauce                                 1 tsp
cooking wine                           1 tbsp
oyster sauce                             1 ½  tbsp
corn starch                               ½  tbsp
water                                       5 tbsp

1.      Dice the tofu into ½ inch cubes; mince the ginger, garlic; separate the white part from the green part of the green onion, and mince both parts; cut the mushroom;
2.      Heat up 1 tbsp olive oil, fry the mushroom till golden brown; then take them out for later use;
3.      Heat up 1 tbsp olive oil, add in the ginger, garlic, and white part of the green onion; fry them about 10 seconds, then add in the chili pepper sauce; fry about 20 more seconds;
4.      Add in the diced tofu, 1 tsp soy sauce, 1 tbsp cooking wine, 2 tbsp water, blend all the ingredients well; then put on the lid, let it simmer for 2 minutes;
5.      Mix 1 ½  tbsp oyster sauce, ½  tbsp corn starch, 3 tbsp water together as stewed sauce;
6.      Add the fried mushroom from step 2, then add the stewed sauce from step 5 into the fry pan, blend all the ingredients well.
7.      Take out all the ingredients into the serving bowl and sprinkle some green onion. It’s ready to serve.