Monday, May 9, 2011

Stir-fry Smoked Tofu with Chicken and Black Fungus

Smoked Tofu or Seasoned Tofu is a very distinctive form of tofu that have great flavor and firm texture.This type of tofu is suitable for stir-fry or steamed.I understand Taiwanese love this type of tofu because it's good pairing with congee or porridge. You can get various flavor of smoked tofu in any Asian market at chiller section .On top of that the shelf life is quite long compare with others regular tofu..Since I have some leftover wood ear mushroom or black fungus,I combined both with chicken meat to make a wonderful comfort dish.Not much seasoning needed since the tofu have it's own flavor..


1 pack smoked tofu ( comes in 4 pieces about 1 inch each) sliced thin
300 gm boneless breast chicken ,sliced + 1 tbsp soy sauce
1 tbsp minced garlic
2 inch ginger,peeled and sliced thin
2 ear wood mushroom,soaked until soft and cut strip
1 small carrot,peeled and sliced
1 stalk scallion,washed and cut
1 tbsp chicken bouillon powder
2 tbsp sesame oil
salt to taste
2 tbsp oil
1/4 cup water


1:Heat medium skillet at medium high heat with oil.Add in ginger and garlic,fry until fragrant then add in chicken meat.Stir-fry for 2-3 minutes before add in smoked tofu,black fungus,chicken bouillon powder and water.
2:Increase heat to high,toss all the ingredients well with spatula for 5-10 minutes until the water steep into the tofu and meat.Then add in carrot and sesame oil.Check the seasoning before add in cut scallion.
3:Dish out and serve warm with rice or congee.


ann low said...

I would definitely love to cook this delicious dish. I love this smoked tofu (臭豆腐) especially the deep fried one :)) but I can't get the smoked tofu market here only from the restaurant..

Little Corner of Mine said...

The one here also flavored with 5-spice powder. I like this healthy dish.

My Asian Kitchen said...

Thank can't get smoked tofu there?..well I guess NYC have plenty of Taiwanese so there no problem for us here..

5 spices flavor tofu? hmmm I must try to get this flavor and try too!!

Reese Darragh said...

OMG! I have not seen this dish for the longest time now. My late grandma, the one from China, used to make a similar firm tofu stir fry with leeks, onion, garlic and ear wood fungus in oyster sauce. Your dish reminds me of my late grandma's cooking

Joan said...

I only ate once smoked tofu in Beijing! Really nice! Thanks for sharing this lovely dish =)

Post a Comment

Popular Posts

About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917atyahoodotcom. To know more about my life or my kitchen you can always hop over to my other 2 blog.