Mapo Tofu
Cut the tofu
into a diamond shape. Fry after corn flour crust. Take a wok, and add oil,
chopped ginger garlic., and chili paste. Cook well, add vegetable stock, & and
light soya. Add the seasoning powder. Add shitake mushroom, pok choy, Thai chili,
tofu, and spring onion. Pad Thai- Tossed the boiled noodles with vegetables and
light soya and pad Thai sauce. Topped with crushed peanuts.INGREDIENT
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Recipe Book |
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|
Sl No |
Ingredient |
Qty |
Uom |
|
1 |
Tofu |
0.50 |
Kg |
|
2 |
Broccoli |
0.2 |
Kg |
|
3 |
Bok Choy |
0.2 |
Kg |
|
4 |
Water
Chestnut |
0.2 |
Kg |
|
5 |
Onion |
0.3 |
Kg |
|
6 |
Green
Chili |
0.3 |
Kg |
|
7 |
Pad Thai
Noodle |
2 |
Kg |
|
8 |
Corn
Flour |
0.1 |
Kg |
|
9 |
Oil |
1 |
Ltr |
|
10 |
Garlic |
0.1 |
Kg |
|
11 |
Veg Stock |
0.2 |
Kg |
|
12 |
Butter |
0.1 |
Kg |
|
13 |
Light Sy
Sauce |
0.05 |
Ltr |
|
14 |
Seas Onion
Pepper |
0.1 |
Kg |
|
15 |
Sesame Oil |
0.5 |
Ltr |
|
16 |
Spring
Onion |
0.3 |
Kg |
|
17 |
Potato Starch |
0.1 |
Kg |
|
18 |
Salt |
0.3 |
Kg |
|
19 |
Ginger |
0.1 |
Kg |
|
20 |
Rice
Wine |
0.5 |
Ltr |
|
21 |
Crushed
Black Pepper |
0.3 |
Kg |
