Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, braised tofu with minced chicken recipe [stay zen]. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Braised Tofu with Minced Chicken Recipe [Stay Zen] is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. They’re 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 cook braised tofu with minced chicken recipe [stay zen] using 16 ingredients and 6 steps. Here is how you cook that.

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

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

Instructions 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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