Tofu and Fatt Choy Congee Recipe

Tofu and Fatt Choy Congee Recipe

Ingredients :

1 piece (7 oz)

4

1 bundle

1

1 bunch

1

1/2 teaspoon

1/4 teaspoon

1/4 teaspoon

1 teaspoon

Soft tofu

Dried Chinese mushrooms

Fatt Choi (edible hairlike moss)

Spring onion

Bean sprouts (roots removed)

Egg

Salt

Pepper

Sesame oil

Cornstarch

Method :
  • Dice tofu.

  • Soak mushrooms in water until soft, rinse, squeeze dry, cut off tough stems and shred the caps.

  • Slice onion diagonally.

  • Rinse bean sprouts and drain.

  • Beat egg lightly.

  • Soak fatt choy in water and rinse.

  • Add in 2 cups of water,2 drops of oil and bring to boil.

  • Rinse under cold water, drain and cut into small sections.

  • Heat 1 tablespoon oil in a wok.

  • Stir-fry the mushrooms and onion until fragrant.

  • Add 5 cups water and bring to a boil.

  • Add tofu and fatt choy.

  • Add salt to taste, thicken with cornstarch mixed with 2 tablespoons water.

  • Pour egg in slowly, sprinkle bean sprout, then sprinkle with sesame oil and pepper.

  • Serve hot.

Notes : Bean sprouts with roots removed will look better. To improve taste and make more tender, cook fatt choy in water with two drops oil before adding to the recipe.

Back to Tofu, Beans & Nuts

Visitors Currently Online: 19