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Tuesday, June 10, 2008

Japanese Beancurd

Actually, this has to be served on a hotplate but since I don't have one, I didn't..hehe..


2 tubes of silken japanese tofu, sliced thickly - deepfry until golden brown

1 onion, wedged
2 cloves of garlic, minced
a few mushrooms - shiitake, portobello, fresh button...anything - sliced thickly
1 red capsicum - cut into strips
2 stalks of spring onions and flat parsley, chopped

The Sauce

4 tbsp oyster sauce
1 tbsp light soya sauce
1 tbsp sesame oil
1 tbsp blackpepper sauce
1 tsp pepper
1 tsp sugar
1/2 cup water

a few tbsp of cornstarch solution


Heat abt 3 tbsp of oil in wok. Saute onions and garlic till fragrant.Add mushroom and capsicum. Mix. Add in the sauce mixture. Adjust consistency by thickening gravy with the cornstarch solution.
Arrange beancurd on plate/hotplate. Pour over gravy and sprinkle with spring onions and parsley and a dust of fried shallots, if u would. Serve piping hot.

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