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Steamed Tofu with Black Mushroom
Various delicious Asian cuisines from restaurant gourmet recipes around Asean region. Now you can save money from dinning in restaurant with these
economical and easy to follow Asian recipes!
1 cake soft tofu (300g / 10oz)
5 dried black Chinese mushroom, soaked in hot water, stems removed, caps finely diced
3 pieces dried wood ear fungus, soaked in hot water for 20 minutes and then minced
5 cloves garlic, minced
5 slices fresh ginger, minced
6 spring onions, minced Chopped celery leaves or fresh coriander leaves, to garnish
Combine the Sauce ingredients in a bowl and set aside.
Heat the oil in wok over high heat until very hot, and stir-fry the chili, garlic, ginger, and spring onion. Add the cabbage and tofu. Stir-fry for 1 minute.
Add the sauce and continue to cook for 4 to 5 minutes.
Add the peanuts, stir-fry for 30 Seconds more or until the peanuts are heated through, and remove from the heat. Place in a serving dish, garnish with the diced celery, and serve.
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