Ma La Dou Fu

Description
Chilled bean curd with broad bean paste

Ingredients

 * 3 pc soft bean curd
 * 150 g canned button mushroom
 * ⅔ tbsp broad bean paste
 * 2 tbsp mashed garlic
 * 2 tbsp chopped spring onion

Sauce 1

 * 2 tbsp dark soy sauce
 * ½ tbsp light soy sauce
 * ½ tbsp salt
 * ½ tbsp sugar
 * ½ tbsp red pepper oil (option)
 * some pepper
 * 1 cup water

Sauce 2

 * 1 tbsp corn flour
 * 2 tbsp water
 * 1 tbsp white vinegar
 * ½ tbsp sugar

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