Ingredients
300g of silken tofu (cut into cubes)
100g of shimeiji mushrooms (cleaned)
30g of dried scallop (soaked, break into strands)
1 stalk of spring onion
2 tablespoons of oyster sauce
1/2 tablespoon of sugar
280ml of water
Cornstarch
Preparation
Stir fry the mushrooms and scallop in an oiled pan.
Add in oyster sauce, sugar and water.
Stir to mix well.
Add in the tofu.
Bring to a boil and leave to simmer for 5 minutes or so.
Thicken gravy with cornstarch.
Sprinkle with spring onions before serving.
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