Spicy Shanghai Sponge Tofu
What You Will Need
Ingredients
- 1 lb. baked sponge tofu
- 2 ½ Tbsp. cooking oil
- 2 oz. sliced shiitake mushrooms (soaked in water for 20 minutes)
- 2 oz. sliced bamboo shoots
- 2 oz. black trumpet mushrooms (soaked in water for 20 minutes)
- 1 tsp. goji berries
- 2 oz. dried daylily bulbs (soaked in water for one hour)
- Cornstarch slurry as needed
Seasoning
- 2 Tbsp. Lee Kum Kee Premium Pure Sesame Oil
Sauce Mix
- 8 Tbsp. Lee Kum Kee Brown Braising Sauce
- 4 Tbsp. Lee Kum Kee‘s Premium Oyster Sauce
- 1 tsp. Lee Kum Kee Chiu Chow Style Chili Oil
- 8 Tbsp. water
Made with
Lee Kum Kee products
How to make it
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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.
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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.
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Add cornstarch slurry and Lee Kum Kee Premium Pure Sesame Oil. Now your dish is ready to serve – enjoy!
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