CORNED BEEF CRUSTED TOFU STEAK



Ingredients:

Sauce

1/2 cup mirin*
1/2 cup rice wine**
1/2 cup light soy sauce
1 cup sugar
1/2 cup MAGNOLIA ALL PURPOSE FLOUR, dissolved in 1 cup water

Vegetables

5 pc shiitake mushrooms, sliced
1 tbsp sliced ginger
1/3 cup sliced onions

Tofu

1/4 kg firm tofu (tokwa), cut into 6 and pat-dried
1 cup MAGNOLIA ALL PURPOSE FLOUR
2 pc MAGNOLIA BROWN EGGS, beaten
1 (210 grams) can PUREFOODS CORNED BEEF HASH
2 cups cooking oil, for frying
1 tbsp chopped green onions

Procedure:

  1. In a medium size saucepan over medium heat, prepare sauce by combining mirin, rice wine, soy sauce and sugar. Let simmer then add flour mixture, stirring continuously, until thick. Add the vegetables and mix well. Simmer once. Set aside.
  2. Dredge each tofu in flour, dip in eggs and coat with corned beef.
  3. Deep-fry tofu in a wok for about 3-5 minutes. Note that corned beef should become crunchy and tofu becomes golden brown. Drain excess oil on paper towels.
  4. Arrange tofu on a platter and pour sauce on top just before serving. Garnish with green onions.

Makes 5 servings.

Share This Recipe

More Madalicious Things For You

By supplying the information via this form and clicking the "I Accept" button, I affirm that I have read, understood and hereby accept the terms of the San Miguel Food Group Website Privacy Statement and Data Privacy Policy and that I hereby consent to the collection, storage, and processing by the San Miguel Food Group and any third party it authorizes, including its affiliates and their respective officers, employees, agents, representatives and personnel of such information disclosed.