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Crispy Bean Curd (Tofu) With Hoisin Sauce

Cooking Method : Deep-Frying


Soft bean curd (tofu) 300 g (10 oz) (drained and finely mashed)
Carrot 50 g (2 oz)(finely diced)
Chinese mushrooms 25 g (1 oz)(soaked and finely diced)

Water 60 ml (1/4 cup), Oil 1 tbsp
Corn starch 2 tbsp, Self-raising flour 120 g (4 oz)

Sauce Mix:
Hoisin Sauce 4 tbsp, Red chili 1 (finely diced)
Water 6 tbsp, Corn starch 1/2 tsp

Seasoning Mix:
Sesame Oil 1 tsp, Salt 1/2 tsp, Pepper 1/4 tsp


1. Mix all ingredients with seasoning mix and stir well.
2. Place bean curd mix on greased baking tin and steam for 8 minutes until done. Let cool and cut into pieces.
3. Prepare batter. Coat bean curd with batter and deep-fry
in hot oil until golden yellow and crisp. Drain and put on a serving plate.
4. Bring sauce mix to the boil and pour over crispy bean curd. Serve at once.




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