Tofu with Black Fungus and Bamboo Shoot

Tofu with Black Fungus and Bamboo Shoot
Tofu with Black Fungus and Bamboo Shoot. To Pinoys there are not many ways to cook tofu or tokwa. In contrast to the Chinese they have countless ways to cook tofu. In fact my tofu dish is something I replicate from a dish I just recently had from one of the Chinese restaurant here. The dish can be cooked with out the pork for those who are vegetarian. I used moderately firm tofu but a silken tofu can also be used, but it has to be stirred extra gently to avoid crumbling of the delicate tofu. The black fungus I used are already cut into strips which save a lot of time and also gives a uniform size of the strips. The dried red chili can be substituted with fresh one, but I prefer the dried chili. The bamboo shoots are in can, again it save time pre-cooking. All the ingredients should be available in any Asian store where ever you might be. Here is the recipe, enjoy.

Ingredients:

2 blocks (600 grams) firm or silken tofu, cut into thick strips or cube
1 cup pork cut into thin strips
1 cup black fungus, tenga ng daga, soaked, cut into strips
1 cup bamboo shoots, cooked, cut into strips
3-4 stalks big spring onions or leeks, sliced diagonally
1/2 head garlic, chopped
2 thumb size ginger cut into strips
3-5 pieces dried red chili, soaked
1/2 cup black bean sauce
1/4 cup oyster sauce
2 tbsp. hot chili sauce
3 tbsp soy sauce
1/4 cup cornstarch
salt and pepper
cooking oil

Cooking procedure:

Tofu with Black Fungus and Bamboo Shoot - Cooking Procedure

In a wok sauté garlic and ginger, add in dried chili and stir cook until fragrant. Add in pork and continue to stir cook for 2 to 3 minutes or until pork change color . Add in soy sauce, black bean sauce, chili sauce and oyster sauce, stir cook for another 2 to 3 minutes. Add 1 cup of water and let boil, add in black fungus and bamboo shoots simmer for 3 to 5 minutes. Now add in tofu, gently stirring continue to simmer for 2 to 3 minutes. Add in leeks and season with salt and pepper to taste. Thicken sauce with cornstarch dissolve in 1/4 cup of water, cook for another minute. Serve.

See other tofu recipes:

Mapo Tofu
Tokwa at Baboy
Paksiw na Tokwa at Baboy
Fish & Tofu with Tausi
Tokwa at Isda
Asparagus with Tofu
Guinisang Togue with Tokwa
Sitaw at Tokwa

1 comments:

Anonymous said...

is this right? 1/4 c of cornstarch dissolved in 1/4 c of water?

;

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