INGREDIENTS
1 tbsp. of cooking oil
3 cloves of garlic, minced
1 tsp. of grated ginger
2 to 3 tbsps. of soy sauce
1 tbsp. of chili sauce
⅓ c. of pickled chilies
1 to 1 and ½ c. of pickling solution
2 tsps. of tapioca (or corn or potato) starch dispersed in 2 tsps. of water
about 150 g. of firm tofu, cut into 2-inch cubes, then fried until golden
10 straw mushrooms, halved
a heap of pickled red onions
toasted sesame seeds and snipped scallions, to garnish
DIRECTIONS
- Heat the cooking oil. Saute the garlic and ginger just until fragrant.
- Pour in the soy sauce and chili sauce.
- Add the pickled chilies and pickling solution. Bring to a simmer.
- Stir in the starch solution.
- Cook, stirring, until the sauce is thick and clear.
- Add the cooked tofu and mushrooms. Cover and simmer for about ten minutes. Taste the sauce and adjust the seasonings.
- Transfer the cooked dish to a serving bowl. Pile the pickled red onions on top. Sprinkle with sesame seeds and scallions. Serve hot with rice.
Source : Casa Veneracion
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