Wednesday, March 12, 2008

Claypot Braised Tofu with Red Fermented Beancurd

Running out of recipe soon, sigh! What’s next? Hmmm… so I just try the below, it is not something very fantastic but it is still edible. Red fermented beancurd can be used to marinate firm tofu for deep-frying. Just mash the red fermented beancurd, season with sugar, sesame oil and mix well with the tofu.

Preparation: 5 mins, Cooking time: 20 mins

Ingredients (serves 4)
° 2 firm tofu/beancurd (225g)
° small handful small black fungus, soaked and trimmed
° 1 piece red fermented bean curd (2cm x 2cm cube), mashed finely
° 250ml water
° 1 slice ginger (½ cm thick)
° 2 star anise
° 1 tablespoon dark soy sauce
° 1 tablespoon light soy sauce

1. Combine all the ingredients into a claypot and bring to a boil. Simmer for 15-20 minutes. Serves hot.

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