Tofu and mushroom szechwan style
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 200 | grams | Tofu |
| 200 | grams | Mushrooms |
| 1 | cup | Szechwan sauce; (240 ml) |
| ½ | cup | Cornflour; (100 g) |
| ½ | cup | Flour; (100 g) |
| Salt to taste | ||
| 1 | Egg | |
| 3 | Potatoes; boiled and grated | |
| ; (150 g) | ||
| ½ | teaspoon | Chopped green chillies; (2 g) |
| 4 | tablespoons | Chopped carrot; (60 g) |
| 1 | tablespoon | Chopped cabbage; (15 g) |
| A pinch of ajinomoto | ||
| ½ | teaspoon | White pepper powder; (2 g) |
| Salt to taste | ||
Directions
FOR THE BATTER
FOR THE FILLING
CUT the tofu into medium sized cubes and scoop out the centre portion. Trim the mushrooms and scoop out the caps.
To prepare the batter: Mix cornflour, flour and salt. Beat in the egg. Add enough water to mix to a smooth and thick batter.
To prepare the filling: Mix the grated potato, chopped green chillies, carrot, cabbage and the seasoning. Put a little of the prepared filling in the tofu cubes and mushrooms caps.
Dip the stuffed tofu and mushroom in the prepared batter and deep fry in hot oil till golden brown.
Put the fried tofu and mushrooms in the szechwan sauce and simmer for five minutes. Serve hot on the hot sizzler tawa with the vegetables and noodles.
Converted by MC_Buster.
NOTES : Stuffed tofu cubes and mushroom caps deep fried and served with Szechwan sauce
Converted by MM_Buster v2.0l.