Saturday, April 27, 2013

Stewed tofu with beech mushroom 蟹味菇烧豆腐

Stewed tofu with beech mushroom
(xiè) (wèi) () (shāo) (dòu) ()
tofu                                         14 ~ 16 oz
beech mushroom                     3 oz
garlic                                       4 cloves
star anise                                 2 stars
oyster sauce                             2 ~ 3 tbsp
corn starch                               1 tsp
cooking wine                           1 tbsp

Step 1.              Cut the garlic into fine thread; rinse the beech mushroom; rinse the tofu, dry it with paper towel; then cut the tofu into 1/4 inch thick pieces;
Step 2.              Mix 2~3 tbsp oyster sauce, 1 tsp corn starch with 4~ 6 tbsp water;
Step 3.              Heat up 2 tbsp oil ; add in star anise; fry about 4~5 minutes at medium heat; then add in garlic, fry till garlic turn golden crisp;
Step 4.              Add in the tofu; keep frying the tofu until both sides become golden crisp;
Step 5.              Add in the beech mushroom, 1 tbsp cooking wine, and 1 tbsp water; then put on the lid and simmer for 3 ~ 5 minutes;
Step 6.              Pour in the mixture from step 2, blend all the ingredients well.