Hong Siew Tofu Recipe

Hong Siew Tofu Recipe

600g soft beancurd or tofu, cut in 3cm cubes

6 cups vegetable oil

150g Chinese roast pork or babi panggang, cut into bite-size pieces

100g button mushrooms

50g carrots, sliced

50g young corn, each sliced into 2 diagonally

50g snow peas

5 cloves garlic, peeled and pounded

½ teaspoon Chinese shrimp sauce or har cheong

2 teaspoons Chinese yellow wine or hua teow jiu

1½ cups chicken stock or water

2 teaspoons sugar

1 tablespoon oyster sauce

½ teaspoon salt

1 tablespoon corn flour mixed with 2 tablespoons water to form a paste

Method:

Deep-fry beancurd in very hot oil; drain and set aside.  Remove all but 4 tablespoons of the oil and sauté garlic.  Pour in shrimp sauce and fry for 1 minute, then add roast pork, button mushrooms, carrots and young corn; stir-fry for 3 minutes.  Dribble yellow wine along the sides of the wok.  Transfer mixture to a claypot.  Add chicken stock, sugar, oyster sauce and salt and bring to the boil.  Add snow peas and cook for 1 minute before adding the corn flour paste; stir well until boiling.  Serve.