Ma La Dou Fu

Description
Chilled Bean Curd With Broad Bean Paste

Ingredients

 * Soft Bean Curd       3 pc
 * Canned Button Mushroom       150 g
 * Broad bean paste        2/3 tbsp
 * Mashed Garlic       2 tbsp
 * Chopped Spring Onion       2 tbsp

Sauce  1
 * Dark Soy Sauce     2 tbsp
 * Light Soy Sauce      1/2 tbsp
 * Salt     1/2 tbsp
 * Sugar      1/2 tbsp
 * Red Pepper Oil  (option)      1/2 tbsp
 * Pepper      some
 * Water      1 cup

Sauce  2
 * Corn Flour    1 tbsp
 * Water    2 tbsp
 * White Vinegar   1 tbsp
 * Sugar    1/2 tbsp

Directions

 * 1) Soak the bean curd by hot boiling water for 2 minutes, drain and leave to cool
 * 2) Chilled by freezer at least overnight for 12 hours, defrost by clear water
 * 3) Bean curd is dry and shows some holes, clean and wipe dry, cut into dices
 * 4) Wash button mushroom, wipe dry, cut each into 2 halves
 * 5) Heat wok with 2 tbsp of oil, stir fry button mushroom
 * 6) Add in mash ginger and spring onion, keep stirring fry and mix well
 * 7) Add in broad bean paste and sauce (1) then keep stirring fry
 * 8) Add in bean curd dices while sauce is boiled, stir fry until sauce almost dry
 * 9) Add in sauce (2) and stir fry fast, mix well, dish up and serve