Tofu Puffs with Carrots and Baby Corns by Alicia Gan

Ingredients:
7 pcs square tofu puff (cut based on your preferred size)
Some ginger
Some carrots
Some baby corns
1 tbsp of crushed salted bean paste
1/2 tbsp vegetarian mushroom sauce

Method:
1) Stir-fry a bit of ginger then add in carrot & corns & followed by tofu puff.
2) On high heat, add water to cover the tofu puff.
3) Add in seasoning (Bean paste & mushroom sauce) & let it boil.
4) Turn to medium heat and braised for at least an hour.
5) Ready to served with rice or porridge.