Hello everybody, it’s Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, braised tofu with minced chicken recipe [stay zen]. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Braised Tofu with Minced Chicken Recipe [Stay Zen] is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Braised Tofu with Minced Chicken Recipe [Stay Zen] is something that I have loved my entire life. They are fine and they look wonderful.

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

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

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