Saturday, August 1, 2009

Tofu topped with bamboo fungus and mushroom


  1. Soak bamboo fungus in cold water until soft
  2. Soak dried mushroom in hot water until soft. Then cut into stripes.
  3. Clean the bamboo fungus and cut into short lengths
  4. Cut soft tofu into pieces. Microwave for 3 minutes.
  5. Heat the wok with oil, chopped garlic and ginger.  Stir fry the fungus and mushroom and sprinkle some cooking wine.
  6. Add oyster sauce, few dashes of maggi sauce and water . Stew for 10 minutes. Then thicken the sauce by adding starchy water. Add chopped green onion and few dashes of sesame oil.
  7. Pour the mixture onto the tofu.
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