Tuesday, November 18, 2008

Mushrooms and tofu in garlic butter: Chinese style

Mushrooms and tofu in garlic butter: Chinese style

250 grams white button mushroom
1 cake harden tofu cut into cubes, drain of excess water if any
2 tablespoons peas
2 table spoons julienne carrot for colour
2 stalks of spring onion cut two inches strips.
100 grams of butter.
3 cloves of crushed garlic.
1 teaspoon salt to taste
1 teaspoon or dash of light soy sauce

1 Wipe mushroom with a paper towel. You should never wash mushroom because it is like a sponge and will absorb water if you wash them, then your dish will become very runny.

2 Cut mushrooms into thin slices.

3 gently fry the tofu cubes in oil, this will make them firm and keep their shape so they don't disintegrate.

4 brown garlic in melted butter, be careful with cooking with butter, use a medium heat, otherwise butter burns easily.

5 saute mushroom, peas, carrots until mushroom is cooked, but not too soft.
add salt and soy sauce.

6 add tofu and spring onion. Gently stir so as not to break up the tofu.

7 Serve with steamed rice.

***You may add dice pork or chicken, or slivers of them for a non vegetarain dish.

No comments: