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Braised Oriental-Style Tofu

Braised Oriental-Style Tofu
Preparation Time 25 mins Servings 4 persons


2 tubes Egg tofu (Cut into 2cm thick round pieces)
100g Carrot (peeled and sliced)
80g Young corn (Cut into halves)
60g Sweet peas (Peeled)
8 Can button mushrooms (Cut into halves)
3 Dried mushrooms (Soaked and sliced)
2 cloves Garlic (Sliced)
2 pieces Ginger slices
2 tbsp Cooking oil

Stock (Blend together)

1 cube MAGGI Chicken Stock Cube (Healthier Choice, Less Salt) – Crushed
200ml Hot water

Seasoning Sauce (Blend together)

1 tbsp MAGGI Premium Oyster Sauce (Healthier choice, Less Salt)
1 tsp Sesame oil
1 tsp Chinese wine (Optional)
½ tbsp Corn flour
100ml Water


1. Heat 1 tbsp of oil in wok. Panfry egg tofu until both sides are lightly brown. Dish up for later use.
2. Heat remaining oil, fry garlic and ginger till fragrant.
3. Add carrot, young corn and mushrooms. Stir- fry for 2 minutes.
4. Pour in stock and leave to simmer for 5 minutes.
5. Add sweet peas, tofu and seasoning sauce. Simmer until sauce thickens.
6. Serve hot with rice.
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