Saturday, April 13, 2013


2 blocks or 3tubes silken tofu, slice into serving slice
2 cups flour, seasoned
4 eggs, beaten
2 cups, breadcrumbs
Oil for deep frying
1 onion, diced
250g ground beef
2 cloves garlic, minced
1medium carrot, diced
1 green bell pepper, diced
1 cup sliced leeks
2 tbsp. oil
¼ cup mirin
3 tbsp. soy sauce
1 tbsp. sugar
2 tbsp. water
White pepper to taste
Cornstarch slurry to chicken

1. Carefully dredge tofu in flour, dip in egg wash and coat with breadcrumbs.
2. Deep fry till golden brown and set aside.
3. In a pan, brown ground beef in some oil and place in a bowl.
4. In some pan, sauté onions, bell pepper, leeks and carrots.
5. Add beef back and sauté till veggies are cooked. Set aside.
6. Still using the same pan, boil together mirin, soy sauce, water, sugar and white pepper.
7. Once boiling and well incorporated, thicken with cornstarch slurry.
8. Add beef and vegetable mixture into sauce and simmer for a minute.
9. Plate breaded tofu and pour sauce mixture on top.
10. Garnish with more sliced leeks.

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