Saturday 5 April 2014

Vegetarian Yong Tau Foo By Alicia Gan

Vegetarian Yong Tau Foo by Alicia Gan


2 red chillies, 6 beancurd puffs, 3 pcs firm tofu (cut into triangles), 2 lady fingers.
*For reference only & may change to any vegetables per your liking.

3 water chestnuts (peeled, chopped)
2 firm bean curds (mashed)
2 pcs Chinese mushroom (remove stalk & chopped finely)
3 tbsp chopped carrot
2 tbsp chopped fresh coriander
3 tbsp chopped roasted seaweed sheet (avail @ Japan food section)

1 1/2 tsp salt, 1 tsp sesame oil, 1 tbsp corn flour, 2 tbsp plain flour

Sauce: (mix well)
11/2 tbsp vegetarian oyster sauce, 2 tbsp light soya sauce, 1/2 tsp dark soya sauce, 1/2 tsp salt, 1 tsp sugar, 1/4 tsp pepper, 1/4 tsp sesame oil, 500 ml of water.

1) Mix the filling ingredients & marinade until well combined. Set aside.

2) Rinse the ingredients & drained. Stuff each kind of ingredients with enough filling mixture. Deep-fry into hot oil over medium heat until golden brown. Dish up.

3) Heat up 2 tbsp oil in a preheated wok, pour in sauce mixture, bring to boil. Then drizzle on the fried stuffed.

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