KOMPAS.com – Snapper can be prepared with egg tofu for a seafood sapo tofu dish.
Sapo seafood tofu is cooked with shitake mushrooms, spring onions, garlic, ginger, sesame oil, cornstarch, egg tofu and snapper.
This restaurant-style seafood sapo tofu can be eaten with warm white rice, here is the complete recipe.
Quoted from the book “Various Seafood Specials” by Widi published by PT Perca.
Also read:
Material:
- 250 ml cooking oil
- 2 tofu eggs, cut into 1 cm rounds
- 50 grams of cornstarch
- 300 grams snapper fillet, sliced
- 5 shiitake mushrooms, soaked until swollen, thinly sliced
- 350 ml water
- 3 spring onions, thinly sliced
- 4 cloves of garlic, finely chopped
- 3 cm ginger, finely sliced
- 1 tsp sesame oil
- 2 tsp salt
- 3 tsp granulated sugar
- 1 tablespoon cornstarch, dissolved in a little water
Also read:
1. Coat egg tofu with cornstarch, fry in hot oil until yellowish, remove from heat, set aside.
2. Saute the garlic until fragrant, add the ginger, stir until cooked. Add the snapper fish, stir until slightly stiff and half cooked, add the mushrooms and pour in the water.
3. Add the tofu egg, add sesame oil, salt and granulated sugar, stir well, pour in the cornstarch solution, stir well, cook briefly, remove from heat.
