Silken Tofu Braised In Chicken And Mushroom Sauce 香菇雞粒燴滑豆腐

I am still on my tofu trail, this time using silken tofu instead. This is based loosely on what I grew up eating; you can easily change the ingredients to suit your taste and the possibilities are endless. It is called silken for a reason so be very gentle when dealing with this very delicate soft creature. For around $5 this will happily feeds two,  quite a steal hey! More tofu dishes on the way so stay tuned!

serves 2 with steamed rice or as part of a Chinese meal
you'll need;
1 block (300 g) silken tofu, cut into 10 pieces
2 chicken tender loins, roughly minced
1/3 cup of dried Chinese mushrooms, soaked in hot water for 20 minutes, chopped
1 spring onion, chopped
1/3 cup of peas
1 garlic clove, chopped
1 tsp of chopped ginger
11/2 tbs of oyster sauce
1 tbs of light soy
dash of sesame oil
dash of Chinese cooking wine
1/2 cup of chicken stock
1/2 cup of mushroom soaking water
salt and pepper to taste
corn flour solution

Soak the mushrooms for 20 minutes before chopping and reserve some of the soaking liquid. Chop ginger, garlic and spring onions.

Marinate chicken for 10 minutes. This will make the chicken extra tender and silky.

Saute ginger and garlic with a little oil before adding the chicken. Stir fry on medium heat for 30 seconds.

Add mushrooms, stock and mushroom soaking liquid. Stir well, bring it to a simmer and add seasonings.

Finally add peas and tofu, cook for 2 minute. Be careful not to break up the tofu too much, thicken with corn flour solution and check for seasonings.

Serve immediately with plenty of steamed rice. Cheap and cheerful and extremely easy to prepare!