Sunday, March 10, 2013

Chinese 5 Spice Prawns and Tofu Skin Stir Fry

Here is another easy yet tasty dish for the days when we don't have hours to spend in the kitchen. Tofu or bean curd come from soy beans and is a great source of protein. I love anything made with soy beans. Nothing like freshly made iced soy milk on a hot hot day ( :

Tofu skin/sheets can often be found in Asian grocers; they come dried so you would need to soak them in warm water to soften them. Its really good with any sauce because it absorbs the flavor really well and gives you more of a bite than your normal silken tofu.

I combined the tofu skin, with some prawns and threw in any other vegetable I managed to find in my fridge. Its the sauce which matter most I think, so you can throw in whatever you have too.


All you need is:
2 tablespoon of ground nut oil (or any that you have - this recipe is supposed to be easy remember?!)
Beancurd sheets - about 4 cut into strips
3 dried shitaki mushroom - Soak and sliced
250g raw prawns - cleaned
1 cup mix veg
1/4 lettuce
Cherry tomatoes - halved
3 cloves garlic - minced
2 chilies - minced (reduce to taste)
1 teaspoon of oyster sauce
1 teaspoon of dark soy sauce
1 teaspoon of light soy sauce
1 teaspoon of Chinese 5 Spice powder
1/2 teaspoon of rice wine vinegar
1 tablespoon of Cornflour - mixed with 5 tablespoons of water
Salt and pepper to taste


1) Fry the garlic and chilies in a wok/pan. Add the prawns, mushrooms and beancurd. Stir fry till prawns are half cooked
2) Add the oyster sauce, dark soy sauce, light soy sauce, 5 spice, and vinegar. Stir for 1 minute
3) Add the veg, check salt and pepper, then add the cornflour water to the pan. Stir everything for another 30 seconds and serve immediately. 

The 5 spice works so well with the prawns, beancurd and mushrooms. You cant go wrong with this one. 

Add a couple of sesame seed oil before serving. So are you going to get some beancurd sheets?



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