by Maggi Magic
Also known as soybean curd, (tofu is the Japanese name for soybean curd; the Chinese name is doufu) tofu is made from soybeans, water, and a coagulant such as calcium or maganesium, in a process that has a great deal in common with making cheese.
- ½ kilo fish fillet, cut into bite-size pieces
- ¼ kilo firm tofu, cut into 3/4-inch tiles
- 1 sachet 8G MAGGI MAGIC SARAP®
- 1 cup all-purpose flour
- 1 cup water
- 1 pc thumb-size ginger, julienned
- 1 pc small onion, julienned
- 6 tbsp MAGGI® OYSTER SAUCE
- 2 tbsp cornstarch, dissolved in 3 tbsp water
- 1 tbsp toasted sesame seeds
- ¼ tsp freshly ground pepper
- 1 tsp sesame oil
- 1 head garlic, minced
- 2 stalks scallions, biased
- 2 liters vegetable oil
1.Season fish with MAGGI MAGIC SARAP® and toss in flour. Preheat oil and deep fry fish for 2-3 minutes until golden brown. Transfer into a rack to drain excess oil.
2. Fry tofu in the same oil for 2-3minutes until golden brown. Transfer into a rack to drain excess oil. Cut tofu into bite-size pieces.
3.Remove oil from the wok leaving 2 tbsp of oil. Sauté garlic, ginger and onion for 2 minutes. Pour water and bring to simmer. Add MAGGI® Oyster Sauce and pepper. Stir in cornstarch and water mixture to thicken the sauce.
4.Add fish, tofu, sesame oil and scallions. Cook for another minute. Transfer into a serving plate, garnish with sesame seeds and kinchay and serve.
2. Fry tofu in the same oil for 2-3minutes until golden brown. Transfer into a rack to drain excess oil. Cut tofu into bite-size pieces.
3.Remove oil from the wok leaving 2 tbsp of oil. Sauté garlic, ginger and onion for 2 minutes. Pour water and bring to simmer. Add MAGGI® Oyster Sauce and pepper. Stir in cornstarch and water mixture to thicken the sauce.
4.Add fish, tofu, sesame oil and scallions. Cook for another minute. Transfer into a serving plate, garnish with sesame seeds and kinchay and serve.
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