Recipe courtesy of JA ZENNOH
Serves: 4
Ingredients
- 1 bunch of Canola blossom
- Desired amount of salt
- 1 box Fortune Chinese pressed tofu, wrap it with paper towel and heat in microwave for 3 minutes to drain water. Cut in half and oblong about 1cm thick.
- 100g bean sprout, with roots removed
- 1 can corned beef
- 1 tbsp sesame oil
- ¼ cup stock (made of dried bonito and seaweed)
- ½ tbsp soy sauce
- Pinch of salt and pepper
- Bunch of dried bonito
Directions
- Cook canola blossom in lightly salted water for 3 to 4 minutes and cut in 3 cm lengths.
- Heat sesame oil in frying pan, add tofu until both side are brown then remove.
- Put the rest of the sesame oil in the frying pan and fry the bean sprouts. When the bean sprouts become tender, add in the corned beef and mix.
- Add stock and bring to boil, then add tofu and canola blossom and cook a little. Then season with soy sauce, salt and pepper.
- Serve on a plate and sprinkle dried bonito.