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Recipe courtesy of JA ZENNOH



Serves: 4       




  • 1 bunch of Canola blossom 
  • Desired amount of salt
  • 1 box Fortune Chinese pressed tofu, wrap it with paper towel and heat in microwave for 3 minutes to drain water. Cut in half and oblong about 1cm thick.
  • 100g bean sprout, with roots removed
  • 1 can corned beef
  • 1 tbsp sesame oil 
  • ¼ cup stock (made of dried bonito and seaweed) 
  • ½ tbsp soy sauce 
  • Pinch of salt and pepper
  • Bunch of dried bonito



  1. Cook canola blossom in lightly salted water for 3 to 4 minutes and cut in 3 cm lengths.
  2. Heat sesame oil in frying pan, add tofu until both side are brown then remove.
  3. Put the rest of the sesame oil in the frying pan and fry the bean sprouts. When the bean sprouts become tender, add in the corned beef and mix.
  4. Add stock and bring to boil, then add tofu and canola blossom and cook a little. Then season with soy sauce, salt and pepper.
  5. Serve on a plate and sprinkle dried bonito.