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Tea of Spring

Crispy Beancurd with Osmanthus Oolong Tea Leaf

Crispy Beancurd with Osmanthus Oolong Tea Leaf

Ingredients (recipe for 1 serving)

  • 175g tofu
  • 20g pork floss
  • 5g osmanthus oolong tea leaves
  • 1g five spice
  • 1g iodised salt
  • 5g cake flour
  • 5g potato starch
  • 5g wheat starch
  • 5g rice flour
  • 100ml corn oil

Method

  1. Cut the tofu in 2cm x 2cm cubes.
  2. Coat the cubes with a mix of flour, wheat starch, potato starch and rice flour.
  3. Fry in corn oil at 175°C until golden brown and crisp.
  4. Put pork floss at the bottom of a plate and arrange the fried tofu on top.
  5. Season with salt and pepper.
  6. Heat wok and dry-fry the pepper, salt, five spice and tea leaves till fragrant.
  7. Sprinkle the dry mix on top of the tofu.

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Phone

(63 32) 231 8224

Location

Garden Level, Main Wing

Operating Hours

Lunch
12noon - 2.30pm

Dinner
6pm - 10pm

Dress Code

Smart Casual

Smoking Policy

Tea of Spring accommodates both smoking and non-smoking guests.