4 portions | Preparation time: 15 minutes
- 2 tbsps Chinese black vinegar
- 3 tbsps Cooking oil
- 2 tbsps Cornstarch (mixed with 3 to 4 tbsps water)
- 20 gm Dried mushroom (soaked, stem trimmed and sliced)
- 100 gm Minced chicken
- 1 pc Red chilli (de-seeded and cut into 1 cm slices)
- 3 tbsps Reduced salt light soya sauce
- 1 block Silken tofu (cut into cubes)
- 400 m£ Water
- Heat oil in wok. Stir fry sliced mushrooms and minced chicken until fragrant.
- Add the sliced chilli, soya sauce, vinegar and water. Bring to boil for 2 to 3 minutes.
- Add cornstarch solution and mix well.
- Add tofu and simmer for 2 to 3 minutes.
- Transfer to serving dish and serve with hot steamed rice.
Tofu is a good source of protein and it is also low in fat. Cut down on soy sauce and choose reduced salt soy sauce with the “Healthier Choice Symbol” to reduce the amount of sodium in this dish.
• Diabetes: To replace white rice, serve braised tofu with sweet potato noodles or shirataki noodles.
• Dysphagia: Replace dried mushrooms with 60g fresh shitake mushrooms for a softer texture that allows for easy swallowing.
Source: Singapore Silver Pages, an initiative by the Agency for Integrated Care. Reproduced with permission.
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