Description
Dishes with tofu are very popular in Chinese cuisine in the far East. Last week our family had dinner in a Chinese cafe, and there was also this dish. Of course, the exact recipe is unknown to me, but knowing the basics of Chinese cuisine, I venture to offer it to you in that way.
Ingredients
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Soy sauce
2 Tbsp
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Seafood
200 g
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Tofu
200 g
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Carrots
0.5 piece
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Cucumber
0.5 piece
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Starch
2 tsp
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Sugar
1 tsp
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Vegetable oil
2 Tbsp
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Water
2 Tbsp
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Garlic
1 tooth
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Green onions
Cooking
Take the tofu, cut into pieces 1,5-2 see
In a pan pour oil and fry tofu until Golden brown on both sides, remove to a plate.
Take a carrot and cucumber, cut into strips and then diamonds, this cutting popular in Chinese cuisine.
Into the pan with the remaining oil where you fried the tofu, put carrots, fry for a few minutes, then the cucumber, fry for one minute. In Chinese cuisine, vegetables remain undercooked and crunchy.
Add to vegetables, any seafood or seafood cocktail. I have octopus, mussels, squid and shrimp. Stir and fry for 2 minutes.
Add the finely chopped garlic.
Make the sauce-dressing. Mix Kikkoman soy sauce, water, sugar and starch.
Pour the sauce over the vegetables with seafood, stir the sauce immediately thickens, simmer over low heat, stirring, 1 minute.
Add fried tofu, stir, give a couple minutes to infuse and soak the tofu flavor and taste.
When serving sprinkle with green onion. Can be served as hot or cold appetizer or as a main dish. Bon appetit!
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