Chicken and Mushroom Sauteed Tofu Recipe

Chicken and Mushroom Sauteed Tofu Recipe

This restaurant-style stir-fried tofu uses a little bit of minced chicken and mushrooms. It tastes even more savory with the addition of soy sauce and oyster sauce.

Material :

1 fruit (300 g) good quality white tofu

3 tbsp vegetable oil

2 cloves of garlic, finely chopped

1/4 cm ginger, finely chopped

100 g minced chicken meat

5 pieces of young corn / puntren, cut into small pieces

3 shiitake mushrooms, thinly sliced

1 spring onion, coarsely sliced

200 ml of water

3 tbsp soy sauce

2 tbsp oyster sauce

2 tbsp sweet soy sauce

1 tbsp mushroom stock

1 tsp salt

1/2 tsp ground pepper

1/2 tsp starch, dissolve with a little water

How to Make Sauteed Chicken Mushroom Tofu:

Cut the tofu into 1.5 cm dice.

Fry in hot oil and lots of it until slightly browned and then drain.

Heat oil, sauté garlic and ginger until fragrant.

Add chopped chicken, stir until stiff.

Add baby corn, mushrooms and green onions, stir until wilted.

Pour in water and cook until boiling.

Add oyster sauce, soy sauce, sweet soy sauce, mushroom broth, pepper and salt. Stir to boil.

Pour the starch solution, stir until thick.

Remove and serve warm.