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RECIPES

  • Jelly Fish and Maitake Salad
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  • Stir-fried Black Pepper Beef and Shimeji with Ginger and Scallion
  • Shimeji Aglio Olio

Silky Tofu with Shimeji Topping


Main

1 slab soft or silken tofu, cold

Topping

1/2 packet white shimeji mushrooms
1/2 packet brown shimeji mushrooms
1 tbsp vegetable oil
2 cloves garlic, chopped
1 tbsp vegetarian mushroom 'oyster' sauce or light soy sauce
1-2 tsp sesame oil
1 sprig Thai basil leaves

Aromatic shallot crisps and oil

6 shallots, sliced thinly
100ml light cooking oil

  1. Place cold tofu on a plate.
  2. To prepare topping
    Cut away the bottoms of the mushrooms. Heat oil over medium heat and fry the garlic until aromatic. Add mushrooms and stir over high heat for 1 minute. Add the rest of the ingredients, stir to mix, and ladle over the cold tofu.
  3. Serve with generous drizzle of shallot oil and crisps.
  4. To make shallot crisps and oil
    Heat the oil over medium low heat and fry the shallots until golden brown and crisp.

Copyright Hokto Kinoko Malaysia © 2015
  • Home
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    • Bunapi
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Copyright Hokto Kinoko Malaysia © 2015
  • HOME
  • ABOUT
    • Our History
    • Our Goal
    • Our Technology
  • PRODUCTS
    • Bunapi
    • Bunashimeji
    • Maitake
  • RECIPES
  • CONTACT
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