• Recipe Spicy Shanghai Sponge Tofu

Spicy Shanghai Sponge Tofu

  • Difficulty
  • Serves
  • Preparation


  • Cooking


What You Will Need

Made with
Lee Kum Kee products

How to make it

Heat water to a boil and add the baked sponge tofu. Boil for 2 minutes, then drain. Heat the wok until hot and add 2 Tbsp. cooking oil and baked sponge tofu. Stir-fry until golden and set aside. 
In a wok, heat ½ Tbsp. cooking oil. Stir-fry the shiitake mushrooms and bamboo shoots. Add the black trumpet mushrooms, goji berries, daylily bulbs and a mixture of Lee Kum Kee Brown Braising Sauce, Lee Kum Kee's Premium Oyster Sauce, Lee Kum Kee Chiu Chow Style Chili Oil, and water. Braise for around 10-15 minutes until well cooked. 
Add cornstarch slurry and Lee Kum Kee Premium Pure Sesame Oil. Now your dish is ready to serve – enjoy!