Ingredients
| Tofu Ingredients | |
|---|---|
| 5 pieces of yellow tofu | |
| 2 sheets of salted seaweed | |
| 1 large egg (beaten) | |
| Cooking oil | For frying |
| Mushroom Sauce Ingredients | |
|---|---|
| 100g button mushrooms (sliced) | |
| 1 medium onion (chopped) | |
| 2 cloves garlic (minced) | |
| 1 tablespoon oyster sauce | |
| 1 tablespoon cornstarch | |
| 150 ml water | |
| Salt and sugar | To taste |
Instructions
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Prepare the Tofu Mixture: In a bowl, mash the yellow tofu and mix in the beaten egg and crumbled seaweed until well combined.
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Steam the Tofu: Transfer the mixture to a heatproof dish and steam for approximately 20 minutes or until set.
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Make the Mushroom Sauce: While the tofu is steaming, heat a pan over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant. Add the sliced mushrooms and cook until they release their moisture.
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Season the Sauce: Stir in the oyster sauce, salt, and sugar. Mix well, then pour in the water. Allow it to come to a boil.
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Thicken the Sauce: Dissolve the cornstarch in 3 tablespoons of water, then gradually add it to the sauce, stirring until thickened. Remove from heat and set aside.
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Fry the Tofu (Optional): Once the tofu is cooked, cut it into cubes. In a pan, heat enough oil for frying. Fry the tofu cubes until golden brown, then drain on paper towels.
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Serve: Wrap the tofu cubes with pieces of seaweed and arrange them on a serving plate. Drizzle the mushroom sauce generously over the tofu before serving.
Enjoy this delightful combination of flavors that elevates simple ingredients into a delicious dish, perfect for any meal!