Recipe developed by Chef Rayner Ng
Serves: 4
Ingredients
-
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
Directions
-
Heat oil in pan over medium heat. Add garlic and ginger and cook, stirring, until fragrant, about 1 minute.
-
Add mushrooms and garlic black bean sauce and cook, stirring occasionally, about 3 minutes. Add Chinese cooking wine.
-
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.
-
Thicken with cornstarch mixture and garnish with spring onion. Served warm.