Braised Doufu With Broad Bean Paste

Putonghua : jiang xiang za gu dou fu

Ingredients
Medium Beancurd  3 pc              Assorted Mushroom  150 g          Broad Bean Paste 2 tbsp
Mashed Garlic  2 tbsp             Chopped Spring Onion 2 tbsp

Sauce 1
Dark Soy Sauce  2 tbsp            Light Soy Sauce  1/2 tbsp             Salt  1/2 tbsp           Sugar  1/2 tbsp
Red Pepper Oil (option)  1/2 tbsp            Pepper Powder  some          Water  200 ml

Sauce 2
Cornflour  2 tbsp              Water  2 tbsp              White Vinegar  1 tbsp           Sugar  1/2 tbsp

Steps
1) Soak the beancurd 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) Beancurd is dry and shows some holes, clean and wipe dry, cut into dices
4) Wash mushroom, wipe dry, cut each into small slices / stalks
5) Heat wok with 2 tbsp of oil, stir fry sliced assorted 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 beancurd 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

Remark
tbsp – table spoon.
Don’t wrap the beancurd when put it into the freezer …..