A homey, colourful stir fry tofu puff dish that is tasty and delicious. Very economical to prepare at home for the family. It is a very healthy dish too, with all the colourful ingredients.
The tofu puffs absorbed the simple seasoning sauce [light soy sauce, oyster sauce] and the aroma is enhanced with the addition of sesame seed oil.
A dish which can be served with rice or porridge. It would be great to use the recipe to fry noodles like rice vermicelli [beehoon], glass noodles [tanghoon] and any noodles of your choice.
100 gm tofu puffs - soaked in hot boiling water, cooled and squeeze out the water - cut halve diagonally
1 small piece black fungus - soaked to plumb up, break into pieces
1/2 green capsicum - seeded and cut wedges
1 red chilli - seeded and cut wedges
1 onion - peeled and cut into pieces
some shredded carrots and chopped ginger
1/2 cup water
1 tbsp oil
1 tbsp each of light soy sauce, oyster sauce, tomato sauce, cooking wine
1 tsp sugar
dash of pepper and salt to taste
1 tsp cornstarch + 2 tbsp water [combined]
- Prepare the ingredients. Heat up wok, add in oil. Saute chopped ginger until aromatic. Add in tofu puffs, black fungus and carrots. Stir fry for a minute before adding the seasoning.
- Add in water, bring to boil and let it simmer for a minute for the puffs to absorb the flavours.
- Add in onions and chillies. Give it a good stir and thicken with cornstarch water. Add a little more water if it is too dry.
- Mix well and dish up to serve.