Braised Tofu with Chicken & Shimeji

Name: Braised Tofu with Chicken & Shimeji
Yield: 4 servings
Cuisine: British
Ingredients: 400-500 g Tofu *soft to medium soft type recommended; 250-300 g Chicken Mince; 100-200 g Shimeji OR other Asian mushrooms; 1 tablespoon Oil; 1 small piece Ginger *finely chopped or grated; 2 Spring Onion *finely chopped; <Sauce Ingredients>; 1 cup Chicken Stock (or Water 1 cup & Asian Chicken Bouillon Powder 1 teaspoon); 2 tablespoons Sake; 2 teaspoons Sugar; 2 teaspoons Oyster Sauce; 1 tablespoon Soy Sauce; 1 tablespoon Potato Starch

Hiroko Liston @hirokoliston

Melbourne, Australia

If you like ‘Mabo Tofu’, you would like this dish. My quick-braise method doesn’t stir-fry Tofu so you can use soft and delicate type of Tofu for this dish. I use whatever mushrooms that I have in hand. Shimeji, Shiitake, Enoki, Oyster Mushrooms are all very nice for this recipe. Serve with freshly cooked rice.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

400-500 gTofu *soft to medium soft type recommended
250-300 gChicken Mince
100-200 gShimeji OR other Asian mushrooms
1 tablespoonOil
1small piece Ginger *finely chopped or grated
2Spring Onion *finely chopped
<Sauce Ingredients>
1 cupChicken Stock (or Water 1 cup & Asian Chicken Bouillon Powder 1 teaspoon)
2 tablespoonsSake
2 teaspoonsSugar
2 teaspoonsOyster Sauce
1 tablespoonSoy Sauce
1 tablespoonPotato Starch

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Steps

1

Finely chop up Ginger (you may wish to grate Ginger) and Spring Onion. Tear Shimeji into smaller pieces and cut Tofu into bite-size cubes.
2

Place all the sauce ingredients in a mixing bowl and mix well. This has to be done before you start cooking. Cooking process doesn’t take long at all.
3

Heat Oil in a large frying pan or a wok, cook Chicken Mince, Shimeji and Ginger breaking up the mince.
4

Before you add the sauce mixture into the pan, mix it well again. Then pour in the sauce mixture and bring it to boil and let it thicken.
5

Add Tofu and Spring Onion gently mix and combine.