cakes tofu, cut into bite sized pieces
pieces white ji stick, if wished
dried cloud mushrooms, soaked in hot water
for 20 minutes, drained
dried black winter mushrooms, soaked in
hot water for 25 minutes, drained
can bamboo shoots, drained and sliced
can water chestnuts, drained and sliced
golden needles, soaked in warm water for
10 minutes, drained
shelled gingko nuts, or almonds, skinned
cake red tofu
dark soy sauce
In wok, heat vegetable oil until
smoking, add tofu and ji sticks (if using) and fry for 3-4 minutes
until golden and puffy.
Remove and drain on absorbent
Pour oil from wok leaving just 4
Add mushrooms, bamboo shoots, water
chestnuts and golden needles and stir fry for 5 minutes.
Add nuts, stir fry for 1 minute,
then stir in a few tablespoons water to prevent vegetables drying
Reduce heat and simmer for 4
Add ji sticks.
In a bowl mix together red tofu,
sugar and soy sauce, then stir into wok.
Cover and simmer for 10 minutes; if
mixture begins to dry out, add a little more water.
Stir in deep fried tofu to heat
Ji sticks are strips of tofu. Golden
needles are dried lilies (they may also be called 'tiger lilies'), and
add a subtle flavor.
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