Abalone Sauce Diced Stirfry in Golden Box by Angelin Goh
1 big firm tofu (Tau Kua)
80 grm minced pork/chicken-lightly marinated with pepper, sesame oil, soy sauce, chinese wine and 1 teaspoon of potato starch
1/2 cup of diced brown mushrooms
1/3 cup of diced zucchini
1/3 cup of diced carrots and diced baby corns
1 tablespoon of rice flour
1 teaspoon of grated ginger
2 minced garlic
1 tablespoon of Woh Hup Abalone Sauce
2 teaspoon of Hua diao wine
1/2 tablespoon of sesame oil
Moderate amount of pepper
1 teaspoon of fish sauce
2 or more tablespoons of water
Marinate minced meat with moderate condiments needed mix well and add in potato starch lastly to mix. Marinate for at least 30 min.
Diced all ingredients (mushrooms, zucchini, carrot and baby corn) You may use other preferred vegetables in dices too.
Pat dry firm tofu, coat lightly with rice flour.
Deep fry in medium heat till golden.
Set aside, leave it to slightly cooled before slicing and scoop out a cavity in the centre of firm tofu. Cut out a cover alike slice from the extra
Heat a little oil, fry garlic and then grated ginger till fragrant.
Add in meat ,stir fry till half cooked and add in rest of the diced ingredients.
Add in Woh Hup Abalone Sauce and rest of the condiments to sauté.
Lastly add in water to stir fry, till sauce thickens.
Place the diced stirfry in the cavity of firm tofu and around the plate. Serve hot.
Recipe video https://youtu.be/