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Recipe Spicy Shanghai Sponge Tofu

Spicy Shanghai Sponge Tofu

  • Difficulty Level: 2
  • Serves Serves: 2
  • Preparation

    20mins

  • Cooking

    25mins

What You Will Need

Made with
Lee Kum Kee products

How to make it

  1. 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. 
  2. 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. 
  3. Add cornstarch slurry and Lee Kum Kee Premium Pure Sesame Oil. Now your dish is ready to serve – enjoy!

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