Tofu & Mushroom in Chilli Bean Sauce

Smacking good! Loves the texture of the super soft silken tofu with the savoury gravy! I actually prepared this dish twice today... for lunch & dinner! ^-^

Recipe adapted (with modifications) from Good Food Mag Feb 2012

Ingredient

• 1 block silken tofu
• 5 XO mushroom, (2 sliced finely)
• 3 cloves garlic, chopped
• 2 shallots, chopped
• 1 tbsp salted black beans (tausi), rinsed & roughly chopped
• 2 slices ginger, chopeed
• 3 red chilli, deseeded & sliced

Sauce, mix well (portion enough for 2 blocks of tofu)

• 2 tbsp light soy sauce
• 1 tbsp chinese wine
• 1 tbsp abalone sauce/ oyster sauce
• 2 tsp sugar
• 1 tsp sesame oil
• 1 tbsp corn flour
• 125ml chicken stock
• 1/2 tsp pepper
• 2 tbsp oil

Method

1. Place 3 XO mushroom on top of tofu, scatter sliced mushroom around and steam on high heat for 5mins until heated through. Place on serving plate.
2. Make the sauce : Heat 2 tbsp oil in pan, add garlic, shallot, ginger & black beans and fry till fragrant for 3mins.
3. Add in sauce mixture and bring to boil. Cook till slightly thickens. Drizzle some sauce over the tofu & mushroom and serve immediately.