Pei Pa Tofu | Europe

Name: Pei Pa Tofu | Europe
Ingredients: ½ thumb-size piece of ginger; 1 spring onion (scallion); 2-3 whole pak choi; 1 tbsp cornflour; 3 tbsp water; 3 tbsp vegetable oil (For pan-frying, or half litre for deep frying); 4 dried shiitake mushrooms; 100g prawns, peeled and deveined; For a vegetarian dish replace prawns with 50g panko breadcrumbs; 1 tsp Lee Kum Kee Pure Sesame Oil; 500g fresh firm tofu; 2 cloves of garlic; ¼ thumb-size piece of ginger; 1 spring onion; 6 whole green beans; ¼ tsp salt; ¼ tsp white pepper; 3 tbsp cornflour; 1 egg yolk; 1 tbsp Lee Kum Kee Premium Oyster Sauce (for a vegetarian dish, replace with Lee Kum Kee Mushroom Vegetarian Stir Fry Sauce ); ½ tbsp Lee Kum Kee Premium Light Soy Sauce; 3 drops Lee Kum Kee Premium Dark Soy Sauce; 300ml mushroom soaking water (see method)

eu.lkk.com

“Also known as ‘pear-shaped tofu’, this dish is often cooked in restaurants using a mixture of prawns and tofu, but you can always substitute the prawns for a vegetarian alternative. These are...

Keywords

Lee Kum Kee

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Ingredients

½ thumb-size piece of ginger
1 spring onion (scallion)
2-3 whole pak choi
1 tbsp cornflour
3 tbsp water
3 tbsp vegetable oil (For pan-frying, or half litre for deep frying)
4 dried shiitake mushrooms
100g prawns, peeled and deveined
For a vegetarian dish replace prawns with 50g panko breadcrumbs
1 tsp Lee Kum Kee Pure Sesame Oil
500g fresh firm tofu
2 cloves of garlic
¼ thumb-size piece of ginger
1 spring onion
6 whole green beans
¼ tsp salt
¼ tsp white pepper
3 tbsp cornflour
1 egg yolk
1 tbsp Lee Kum Kee Premium Oyster Sauce (for a vegetarian dish, replace with Lee Kum Kee Mushroom Vegetarian Stir Fry Sauce )
½ tbsp Lee Kum Kee Premium Light Soy Sauce
3 drops Lee Kum Kee Premium Dark Soy Sauce
300ml mushroom soaking water (see method)