Omg!~ its been ages since i blog on this site! Not that i forgot that ive got this blog but i kinda lost my password and after discovering my password i can start posting food-related entry here!
This has become one of my fav dish! I was clueless on how people get their tofu to look nice but after discovering the "secret" i cant help it but to experiment on those egg tofu i bought. It came in a pack of 3 tubes, but since ive got a rather big eater bro, i gotta cook all of it and there's no such thing as leavin a tube of two before for the next cookin session.
So i begin the preparation by cuttin the tofu into cubes of approximately 2cms width or so and lightly coat each and every one of it wth cornflour. Then when the non stick pan's hot enough i pour a the oil and when its ready , i lowered those delicate tofu into the pan n gently turnin each one of it until they turned golden brown and dish it out onto the paper towel i have on the plate to sieve any excess oil.
Next, its time to prepare the gravy. A lil hoisin sauce, carrot, shiitake mushrooms, onions, garlic, mince meat (marinated wth pepper, soy sauce, rice wine & dark soy sauce) are all that i needed to make the gravy.
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