Asian Classic Archives - Page 80 of 342

In a bowl, add in ingredients (A) and mix well. Set aside.

Place silken tofu on a plate. Steam in a steamer for 8 minutes. Discard the tofu water after steaming.

In a wok, heat up cooking oil. Put in onion, garlic and minced chicken. Stir-fry until minced chicken almost cooked.

Add in carrot and shiitake mushroom. Cook for 1-2 minutes over medium heat.

Pour in gravy mixture and cook until sauce thickens.

Pour mushroom gravy on steamed tofu and sprinkle with spring onion.

Cooking theme: Asian Classic