Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how 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 little bit unique. This will be really delicious.

Braised Tofu with Minced Chicken Recipe [Stay Zen] is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Braised Tofu with Minced Chicken Recipe [Stay Zen] is something which I have loved my whole life.

To begin with this particular recipe, we have to first 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 cook it.

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

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