Silken Tofu Stewed with Shiitake Mushrooms from The Songs of Sapa by Luke Nguyen
WHEN I THINK OF TOFU I’M REMINDED OF WHEN MY MOTHER WOULD COOK THIS DISH, ON CERTAIN DAYS OF THE LUNAR CALENDAR WHEN WE WERE NOT TO EAT MEAT. NOW I LOOK FORWARD TO IT EVERY MONTH. IF YOU ARE ONE...
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Ingredients
- 2 tablespoons sugar
- 125 ml (4 fl oz/½ cup) light soy sauce
- 250 g (9 oz) silken tofu, drained
- vegetable oil, for deep-frying
- 1 tablespoon finely chopped garlic
- 15 fresh shiitake mushrooms, stems discarded, halved if large
- 1 teaspoon dark soy sauce
- 1 tablespoon garlic oil
- 1 bird’s eye chilli, sliced, to garnish
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