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A tantalising, mouth-numbingly spicy mapo tofu dish over fragrant steamed rice, mixed with assorted mushrooms and topped with crispy beancurd skin
High in fibre that's equivalent to 2 small apples, this plant-based protein meal packs a mouth-watering collection of spices such as peppercorns and chilli to whet the appetite. Having enough fibre in one's diet also helps promote bowel health.
|Tofu (white / diced)||3 pcs (300g/pc)|
|Shitake mushrooms (diced)||20 pcs (5g/pc)|
|Hon-shimeiji mushrooms (dark)||2 packs (150g/pack)|
|Hon-shimeiji mushrooms (white)||2 packs (150g/pack)|
|Garlic (minced)||2 tsp|
|Shallots (minced)||2 tsp|
|Vegetarian soup stock||1 litre|
|Mapo tofu sauce mix||1 pack|
|Oyster sauce||1 tbsp|
|Dark soy sauce||A dash|
|Sichuan pepper oil||A dash|
|Corn starch (solution)||A dash|
|Spring onions (chopped)||1g|
|Deep fried beancurd skin 'taukee' (piece)||3g|
Fry garlic and shallots with oil till fragrant. Add in hon-shimeji mushrooms.
Add in vegetarian stock and bring to boil. Add mapo sauce, season to taste and thicken with corn starch solution.
Dice shitake mushrooms and deep fry. Combine with steamed rice.
Add in tofu, then drizzle over steamed fragrant riceand diced shitake mushrooms.
Garnish with spring onion, coriander and deep fried 'tau kee' pieces.
Chef Sam Leong's Spice of Life is one of the dishes from our special Guest Chef menu, prepared fresh each day by our culinary teams in Mount Elizabeth Hospitals and Gleneagles Hospital. It's been reviewed by our dietitians to ensure that it's as nutritious as it is tasty.
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