Japanese Tofu with Vegetables

♥ Perfect dinner for 2 ♥

Darling loves beancurd (tofu)...it's affordable and good for the skin.

I cooked mine with lots of vegetables:

Japanese Beancurd with Broccoli Island

Ingredients
A few florets of broccoli
A pack of beancurd
Whatever vegetables you want to add in
Garlic and shallots (chopped)
Carrots (diced)
Corn nibblets
Green peas
2 Mushrooms (sliced thinly)
3 tablespoons of chicken stock
A little cornstarch
A dash of pepper and sugar

Instructions
1 Steam broccoli and enoki mushroom (you can substitute with any vegetables you wish) and set to cool.
2 Arrange the broccoli in the middle of the plate (like an island) as well as the enoki mushrooms.
3 Coat the beancurd with some cornstarch, sugar and salt. Fry and arrange around the "island" of broccoli.
4 Fry some garlic and shallots until fragrant. Add water, mushrooms, chicken stock, some sugar and pepper.
5 Add corn. carrot and green peas and let it simmer.
6 Pour in some cornstarch mixed in water to slightly thicken the sauce.
7 Pour the vegetable sauce around the island of broccoli and serve hot.

Yummy!