Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, braised tofu with minced chicken recipe [stay zen]. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Braised Tofu with Minced Chicken Recipe [Stay Zen] is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Braised Tofu with Minced Chicken Recipe [Stay Zen] is something which I have loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can have braised tofu with minced chicken recipe [stay zen] using 16 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Braised Tofu with Minced Chicken Recipe [Stay Zen]:

1. Make ready Braised Tofu With Minced Chicken
2. Get 1 Packet Firm Tofu
3. Prepare 1 Packet Minced Chicken
4. Get Any vegetable of your choice
5. Prepare Sauce For Braised Tofu With Minced Chicken
6. Take 2 tbsp Of Oyster Sauce
7. Prepare 1 tbsp Of Shaoxing Huatiao Wine
8. Take 1 Cup Of Water
9. Get 1/2 tsp Of Five Spice Powder
10. Take 1 tsp Of Sugar
11. Prepare Some Cornstarch Solution
12. Get Totoro creation
13. Take Seaweed
14. Take 1 strip spaghetti
15. Take Cheese
16. Take Grape

Steps to make Braised Tofu with Minced Chicken Recipe [Stay Zen]:

1. Pan-fried the tofu till golden brown.
2. Pan-fried the minced chicken with oyster sauce and five spice powder till slightly cooked. Add the water and wine.
3. Add in the tofu and vegetables and braised for 15mins.
4. Add in the cornstarch solution to thicken the sauce. When the tofu and vegetables have absorbed most of the gravy, then is ready to serve.
5. Use the seaweed to wrap the cooked rice and shape into the totoro in zen position. Decorate the face with the cut pan-fried spaghetti as the whisker and cheese as the eye with a seaweed dot as the eyeball. Add half-cut grape as the nose.
6. #mycookbook (week 5)

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