Scrambled Eggs and Beancurd (Tofu)

Here is another recipe for tofu or beancurd that can go very well with rice or rice porridge.


Ingredients
# 200g soft beancurd
# 100g shelled prawns
# 3 tbsp sesame oil
# 1 tsp chopped garlic
# 1 tbsp shredded ginger
# 2 eggs
# 1 tbsp chopped spring onion
# 1 tbsp chopped red chilli
# 1 tbsp chopped coriander leaves

Seasoning
# � tsp salt
# � tsp pepper
# Dash of ground black pepper
# � tsp chicken stock granules

Method
Dice beancurd and drain in a plastic colander until all excess water is completely drained.

Heat sesame oil in a wok and saut� ginger and garlic until lightly golden and fragrant. Add prawns and fry until almost cooked.

Crack in the eggs and add seasoning to mix. Scramble the eggs until cooked through.

Tip off the excess water from the beancurd and add it to the eggs. Toss briefly over high heat until cooked through.

Sprinkle in a dash of ground black pepper and add spring onion, chilli and coriander.


Recipe by Amy Beh of The Star