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Tofu and Fatt Choy Congee Recipe

Tofu and Fatt Choy Congee Recipe

Ingredients :

1 piece (7 oz)


1 bundle


1 bunch


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)




Sesame oil


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.

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