← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 400 g firm tofu (or egg tofu), cut into thick squares and patted dry
• 6 dried shiitake mushrooms, soaked in hot water for 20 minutes, sliced (keep the water)
• 150 g Prawns (shrimp), peeled and deveined
• 200 g napa cabbage or choy sum, cut into pieces
• ½ Carrot, sliced
• 4 tbsp Vegetable oil
• 3 cloves Garlic, sliced
• 3 slices Ginger
• 2 tbsp Oyster sauce
• 1 tbsp Soy sauce
• 1 tsp Dark soy sauce
• ½ tsp Sugar
• ¼ tsp White pepper
• 250 ml chicken stock or mushroom soaking water
• 2 tsp cornflour, mixed with 2 tbsp water
• 1 tsp Toasted sesame oil
• 1 Spring onion, cut into short lengths

Method

1. Heat the oil in a wok or claypot over medium-high heat and fry the tofu for 3–4 min a side until golden. Lift out.
2. In the same oil, fry the garlic and ginger for 30 seconds, then add the mushrooms and carrot and stir-fry for 2 min.
3. Add the stock, oyster sauce, soy, dark soy, sugar and pepper and bring to the boil.
4. Add the cabbage stems and the tofu, cover and simmer for 4–5 min, then add the leaves and prawns and simmer for 2–3 min more until the prawns are pink.
5. Stir in the cornflour slurry to thicken the gravy, drizzle with sesame oil, scatter spring onion and serve bubbling.

Tips

• Egg tofu (the tube kind) gives the softest, most restaurant-like result; slice it 2 cm thick and fry gently.
• Contains soy, shellfish and oysters. Use vegetarian oyster sauce, vegetable stock and skip the prawns for a vegetarian pot.

Sources

Written in our own words after cross-checking these recipes:

Noob Cook The Meatmen Huang Kitchen