8 HOMEMADE TOFU WITH MUSHROOMS
INGREDIENTS 500ml unsweetened soya bean milk 6 eggs, beaten Vegetable oil, for deep-frying tofu 1 tbsp butter 50g mix of shiitake and enoki mushrooms 1 tbsp oyster sauce 250ml water
tsp salt DIRECTIONS 1 Mix the soya bean milk and eggs into a rectangular cake pan. Cover with aluminium foil (to cook the tofu in moderate heat so that it comes out smooth) and steam for 30min over medium heat. 2 Set aside to cool and cut into blocks. Deep-fry the pieces until golden. 3 Melt the butter in a pan. Stir-fry the mushrooms with oyster sauce, water and salt for 1min until the sauce thickens slightly. 4 Pour the sauce over the cooked tofu to serve.