Sujin Xiangyun Tuo (Silk Brocade Cloud Tray)
Sujin Xiangyun Tuo is an elegant vegetarian dish featuring fried tofu topped with colorful vegetables, presenting a beautiful cloud-like arrangement with fresh flavors.
Ingredients
10 items- Tender tofu 300g
- Spinach 150g
- Carrot 50g
- Dried wood ear fungus 5g
- Ginger 10g
- Vegetarian oyster sauce 1 tbsp
- Light soy sauce 1 tbsp
- Cornstarch 1 tsp
- Salt to taste
- Cooking oil as needed
Nutrition
Steps （6 steps）
Cut the tofu into 8 slices 1cm thick, soak in lightly salted cold water for 10 minutes to remove odor and firm up.
Wash spinach, slice carrot into diamonds, soak and tear wood ear fungus. Boil water with salt and oil, blanch spinach 30 seconds and cool; blanch carrot and fungus 2 minutes, drain.
Heat 2 tbsp oil in a pan over medium until shimmering, reduce to low, add tofu slices, fry each side 3 minutes until golden. Remove.
Leave some oil in pan, sauté ginger, add carrot and fungus and stir 1 minute. Add soy sauce and vegetarian oyster sauce, pour 1/2 cup water, bring to boil.
Stir cornstarch slurry and pour in, stir until sauce thickens and coats the back of a spoon. Turn off heat.
On a plate, arrange tofu in a circle, fill center with spinach. Pour the sauce and vegetables over tofu and spinach. Garnish with goji berries.
Tips
Salt water soaking removes odor and firms tofu; fry over low heat for tender interior; use light slurry for a fresh look.
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