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Recipe developed by Chef Rayner Ng



 Serves: 4




  • 1 tbsp Oil
  • 4 cloves Garlic, minced
  • 2 tsp Ginger, minced
  • 1 box Bunashimeji beech mushroom
  • 1 tbsp Spicy bean sauce
  • 1 tbsp Chinese cooking wine
  • 1¼ cup Chicken broth
  • 1½ tbsp Reduced-sodium soy sauce
  • 2 tsp Sugar
  • 1 box FORTUNE Extra Smooth Silken Tofu, cut into cubes
  • 2 tsp Cornstarch, mixed with 1 tbsp water
  • Garnish: Spring onion         



  1. Heat oil in pan over medium heat. Add garlic and ginger and cook, stirring, until fragrant, about 1 minute.
  2. Add mushrooms and garlic black bean sauce and cook, stirring occasionally, about 3 minutes. Add Chinese cooking wine.
  3. Add broth; follow by soy sauce, and sugar. Add FORTUNE Extra Smooth Silken Tofu and bring to a simmer. Stir occasionally without breaking the tofu for about 3-5 minutes to blend flavours.
  4. Thicken with cornstarch mixture and garnish with spring onion. Served warm.