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Beancurd with Assorted Vegetables
Ingredients
Beancurd 380g Bean sprout 150g Black fungus 55g Carrot 18g Green onion 28g Marinade
Sesame oil 2 tbsp Soy sauce 1 1/2 tsp Salt 1 tsp Sugar 1 tsp
1. Deep fry beancurd till golden, Remove and place on a plate. Drain excess oil.
2. Blanch black fungus and bean sprout in hot water.
3. Thinly slice black fungus, carrot and green onion.
4. Cut beancurd into strips. Add ingredients(3). Then, add marinade and mix thoroughly. Ready to serve.
All ingredients for the above recipe are available at T & T Supermarket. To purchase the ready-to-serve dish, please visit the T & T Gourmet counter at T & T Supermarket and check its availability.
