Ma La Dou Fu

Description

Chilled bean curd with broad bean paste

Ingredients

• 3 pc soft bean curd
• 150 g canned button mushroom
• ⅔ tbsp broad bean paste
• 2 tbsp mashed garlic
• 2 tbsp chopped spring onion

Sauce 1

• 2 tbsp dark soy sauce
• ½ tbsp light soy sauce
• ½ tbsp salt
• ½ tbsp sugar
• ½ tbsp red pepper oil (option)
• some pepper
• 1 cup water

Sauce 2

• 1 tbsp corn flour
• 2 tbsp water
• 1 tbsp white vinegar
• ½ tbsp sugar

Directions

1. Soak the bean curd by hot boiling water for 2 minutes, drain and leave to cool
2. Chilled by freezer at least overnight for 12 hours, defrost by clear water
3. Bean curd is dry and shows some holes, clean and wipe dry, cut into dices
4. Wash button mushroom, wipe dry, cut each into 2 halves
5. Heat wok with 2 tbsp of oil, stir fry button mushroom
6. Add in mash ginger and spring onion, keep stirring fry and mix well
7. Add in broad bean paste and sauce (1) then keep stirring fry
8. Add in bean curd dices while sauce is boiled, stir fry until sauce almost dry
9. Add in sauce (2) and stir fry fast, mix well, dish up and serve