TOFU IN MILD CURRY SAUCE

Preparation Method :

• To prepare vegetarian roasted chili paste: pound everything to a fine paste with a mortar and a pestle.
• Sauté the chili paste with olive oil over low heat until fragrant to obtain roasted chili paste oil. Turn off the heat and Put aside.
• Bring a pot of water (with a dash of salt) to the boil over medium heat.
• Add in tofu and cook until it floats to the surface. Remove to soak in a bowl of water until cold.
• Drain and pat-dry. Cut cooked tofu into quarters and put aside.
• Place a pan over medium heat and put in oil. When the oil is very hot, fry cooked tofu until golden on all sides. Remove and drain.
• In a mixing bowl, combine the remaining chili paste with roasted chili paste oil prepared.
• Add curry powder, salt, sugar, light soy sauce, milk and egg, stir lightly just to break the egg, put aside.
• Drain away the oil in the frying pan and leave only in the pan.
• Place the pan over medium heat and leave until it is hot. Fry chopped garlic until fragrant.
• Add onion, straw mushrooms, angel mushrooms and fried tofu. Toss to combine.
• Add in the egg mixture and leave until it begins to set. Stir and toss lightly.
• Add spring onion, Chinese celery and red spur chili. Continue to cook until the egg mixture is done. Turn off the heat.
• Ladle into a serving dish and garnish with Chinese celery sprig.
• Serve hot.