Silken Egg Tofu with Bamboo Fungus and Crab Roe | Asian Inspirations

Silken Egg Tofu with Bamboo Fungus and Crab Roe | Asian Inspirations

asianinspirations.com.au

Silken egg tofu topped with crab roe and garnished with broccoli . Try this Chinese dish.

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Ingredients

  • 5g bamboo fungus (cut into 2cm lengths, soak to soften)
  • 1 bunch broccoli (blanched and drained)
  • 250g silken egg tofu (cut into 1cm thick round pieces)
  • ½ tsp salt
  • crab roe (as garnish)
  • 1 tsp salt
  • 100ml Swanson Chicken Broth
  • pinch Lee Kum Kee Chicken Bouillon Powder
  • ½ tsp Lee Kum Kee Premium Oyster Sauce
  • 1 tbsp potato starch mix with 100ml water

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