8 HOME­MADE TOFU WITH MUSH­ROOMS

Simply Her (Singapore) - - Home & Food Recipes - By Lee Hee Min

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.

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