Recipe Cuisine: Chinese
Theme: 10 Iconic Asian Ingredients
Crispy Nori-Wrapped Tofu with homemade gravy sauce
By: Rose Chursuwannachai
Ingredients
- 200 g Medium-firm tofu
- 2 sheets Yaki nori seaweed
- Vegetable oil for deep-fry(enough to cover the tofu)
- 2 tbsp. self-raising flour
- Water (mix with self-raising flour to make a light batter)
- pinch Salt
- 2 tbsp. Lee Kum Kee Panda Oyster Sauce
- 1 tbsp. sesame oil
- 1/2 tbsp. white sugar
- 1 tbsp. potato starch (mixed with a cup of water for slurry)
- 5 no. medium prawns, small diced
- 3-5 no. fresh shiitake mushrooms, sliced
- 1/3 no. carrot, cut as desired
- 2 tbsp. sliced baby corn
- 1 tbsp. chopped coriander
- 1 tbsp. white onion (small diced)
- Fresh coriander (Garnish)
- 1/2 Red chilli, fine julienned (Garnish)
Product used in recipe
- LEE KUM KEE - PANDA BRAND OYSTER SAUCE
Method
- Cut the tofu into thick pieces and wrap each piece with a strip of yaki nori.
- Mix self-raising flour with water and a pinch of salt to form a light batter. Coat the tofu lightly and deep-fry until golden and crispy. Set aside.
- Heat sesame oil in a pan. Sauté prawns until lightly cooked, then add onion, shiitake mushrooms, carrot, and baby corn.
- Stir in oyster sauce, sugar, and a splash of water. Simmer gently.
- Add potato starch slurry to thicken the sauce(If it's too thick, add more water). Add chopped coriander to finish.
- Spoon the thickened sauce over the crispy seaweed-wrapped tofu. Garnish with julienned red chilli and fresh coriander. Serve immediately.
