Braised Mushroom with Tofu

Ingredients:
1 box firm tofu or 1 block bean curd
1/4 pound groud pork
5 shitake mushrooms (soaked in warm water for 20-30 minutes)
1 stalk scallion (chopped)
1 tablespoon sweet dark soy sauce (ABC Kecap Manis)
1/2 tablespoon oyster sauce
1 teaspoon soy sauce
1/8 teaspoon sugar
1/4 cup water
2 tablespoons water + 1 teaspoon corn starch
1 tablespoon oil
2 cloves garlic (finely hopped)
A dash of white pepper

Method:
Cut the bean curd into pieces and pat dry with paper towels. Heat up your wok or deep fryer and add oil. Deep fry the bean curd until light to golden brown, dish out and drain with paper towels. Set aside.

Heat up the claypot and add 1 tablespoon of oil. Stir-fry the chopped garlic until aromatic and toss in the ground pork, do a quick stir before adding the mushrooms and the fried bean curd. Add all seasonings and water and cover the claypot with its cover. Lower the heat to low and let it braise for 15 minutes. Before serving, add in the corn starch mixture to thicken the sauce. Toss in the chopped scallion and serve immediately.

Mapo Tofu

Ingredients :-
Firm Tofu
1 tsp chilli bean paste
1 tsp bean paste
200 ml chicken stock
mince beef
chilli oil
leek
salt, sugar, dark soya sauce, corn starch

Method :-
1. cut bean curd and place in boiling water for 20 sec and strain
2. add in ginger, garlic, 1 tso chilli bean paste, black bean paste, 1/2 tsp chilli powder
3. Add in mince beef
4. Add in 200 ml chicken stock
5. add in bean curd cubes
6. add in chilli oil, salt and sugar and dark soya sauce to season
7. Add in corn starch
8. Add in green part of leek
9. put on plate
10. sprinkle szechuan pepper corn powder on top