Recipes - Chinese

Silken Egg Tofu with Bamboo Fungus and Crab Roe
Silken egg tofu with bamboo fungus and crab roe Recipe


Silken egg tofu topped with crab roe and garnished with broccoli . Try this Chinese dish.
Cooking Time: < 15mins
Serves:3 to 4
Total time: < 15mins
Course: Entrée
Cook Method: Steam
Cuisine: Chinese









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)

Seasoning mix

1 tsp salt
100ml Swanson Chicken Broth
pinch Lee Kum Kee Chicken Bouillon Powder
½ tsp Lee Kum Kee Premium Oyster Sauce

Thickener

1 tbsp potato starch mix with 100ml water




Steps:
  1. Bring a saucepan of water to the boil, add bamboo fungus. Boil for 2-3 mins, drain well and set aside.
  2. Carefully place egg tofu on a heat-proof dish, sprinkle salt evenly and wrap dish with plastic food wrap. Steam egg tofu for 5 mins.
  3. Remove the dish from steamer, then remove plastic food wrap and drain away water in the dish. Decorate the plate of egg tofu with blanched broccoli and set aside.
  4. In a saucepan, add chicken broth, chicken powder and oyster sauce. Bring the chicken broth to the boil, add cooked bamboo fungus. Simmer for 1-2 mins. Slowly add desired amount of thickener, constantly stirring.
  5. Remove bamboo fungus and arrange on top of egg tofu.
  6. Garnish silken egg tofu with crab roe and serve with steamed Jasmine rice.

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Silken Egg Tofu with Bamboo Fungus and Crab Roe

Silken Egg Tofu with Bamboo Fungus and Crab Roe

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

Cooking Time: < 15mins
Serves: 3 to 4
Total time: < 15mins
Course: Entrée
Cook Method: Steam
Cuisine: Chinese
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)

Seasoning mix

1 tsp salt
100ml Swanson Chicken Broth
pinch Lee Kum Kee Chicken Bouillon Powder
½ tsp Lee Kum Kee Premium Oyster Sauce

Thickener

1 tbsp potato starch mix with 100ml water

Instructions
  1. Bring a saucepan of water to the boil, add bamboo fungus. Boil for 2-3 mins, drain well and set aside.
  2. Carefully place egg tofu on a heat-proof dish, sprinkle salt evenly and wrap dish with plastic food wrap. Steam egg tofu for 5 mins.
  3. Remove the dish from steamer, then remove plastic food wrap and drain away water in the dish. Decorate the plate of egg tofu with blanched broccoli and set aside.
  4. In a saucepan, add chicken broth, chicken powder and oyster sauce. Bring the chicken broth to the boil, add cooked bamboo fungus. Simmer for 1-2 mins. Slowly add desired amount of thickener, constantly stirring.
  5. Remove bamboo fungus and arrange on top of egg tofu.
  6. Garnish silken egg tofu with crab roe and serve with steamed Jasmine rice.

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