COLOURFUL STIR FRY TOFU PUFFS

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.

Ingredients

[serves 2-3]

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

Seasoning

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] 

1. 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.
2. Add in water, bring to boil and let it simmer for a minute for the puffs to absorb the flavours.
3. 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.
4. Mix well and dish up to serve.