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Categories:
egg flour water salt firm tofu vegetable oil water chicken bouillon soy sauce mushrooms cornstarch water
Viewed: 57 - Published at: 6 years agoIngredients
- 1 large egg
- 1 Tbsp. all-purpose flour
- 1 tsp. water
- 1/4 tsp. salt
- 2 c. firm tofu
- 3 Tbsp. vegetable oil
- 1 c. water
- 1 packet dry chicken bouillon
- 4 tsp. soy sauce
- 1/4 lb. mushrooms
- 1 Tbsp. cornstarch
- 1/4 c. water
Method
- Cut tofu into 1 x 1 x 1/4-inch slices.
- Add flour, 1 teaspoon water and salt to egg.
- Beat until smooth.
- Heat oil in frying pan.
- Dip curd slices in the batter and brown on both sides in hot oil.
- Remove browned curd slices to a dish.
- Brown mushrooms, sliced, lightly in leftover oil.
- Add water and bouillon and bring to a boil.
- Add soy sauce.
- Mix cornstarch and 1/4 cup water. Stir into sauce and cook until thick.
- Add browned curd slices to sauce.
- Cover pan and simmer for 1 to 2 minutes.
- Serve at once. Makes 4 servings.
- Preparation time:
- 30 minutes.
