![Cooking Pleasure-Fry Tofu Puffs with Capsicum](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKl9jPC74Bv8AU4vjXq0PawqRbMt91_ZX5h675I0khPCRwokylT97Lwu5hucS2PDplLGJUHnOnhHALGkHiyBALFGAgSszs_X_j1N1GN3c-2Yiu3vJshA1Mvy8wCDXmdjZ7L-COpHEV2ww/w640-h480/CPFP+088.jpg)
A very appetising vegetarian dish that tastes savoury, sourish and sweet. It is a quick stir fry tofu puffs dish where the tofu puffs are blanched in hot water to soften and to remove some excess oil.
![Kimmy Blogspot-Fry Tofu Puffs With Capsicum](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY3uG_9mM-remcGcB0V4DdYgJs9bcHnCzwIp59tZSvZcspqNukHKcPEB-r1_CD8lDzefIfa1rBYo4qa5yirHuFKWWV0tFCX-n6tV2mnljhjQpdAUg31RfcyqUPz52C-XwgdOSNIW-AlTw/w400-h300/CPFP+086.jpg)
The tofu puffs are soft and absorb the flavours of seasoning liquid while still maintaining its chewy texture. Ginger here, gives this dish a unique fragrance. Very tasty.
![Kimmy-Cooking Pleasure Recipes](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwz6k0vTEyzi3IVMKeNq_HCAsE4nYiwqVrbuh0TcVhw3EV-mgqZwpmBrMCozK32aCC2Hdz6Iu_ovZVORz0KGLZzCWgG2Yzq-Zdo2yVxszfAutzbjfs5Kco9BuNpI6BDi6yWB1Y9pc_tAU/w400-h300/CPFP+082.jpg)
Ingredients
[serves 2-3]
100 gm tofu puffs - blanched and cut into half diagonally
50 gm red carrots - peeled and cut slices
1 green capsicum - seeded and cut diamond shapes
1 red chilli or capsicum - seeded and cut diamond shapes
some shredded ginger
some water for sauce
1/2 tbsp cooking oil
Seasoning
1 tbsp each light soy sauce and oyster sauce
dash of mushroom stock granules
1/2 tsp sugar
2 tbsp vinegar or black vinegar
some cooking wine [optional]
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq6I8p0ujMQPBDhcFwPi7xrbrxQr_RtTyri_ZqHb9P8Oaob3gbT17fCm0RB1cE9qd-yQ6VZVmSXHSEg3KjTYxLF94Bhj6ROpa9-A6ckMyhc3iEQeeUX6-J_JrhvqidBaYc7iaeJICyN7I/s320/CPFP+090.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIx_IqIE05bhvQjRxCBwxj6SNk2CNdKnAUI0tkFmmfipIKCP3yaJwT8-0ny007i5A784GtOqfj7-UmymJ-Wa2eZPatvGaekeLsOelJ-Ce0pi6ibMaN9g9RBjplWYg-JOfT6yaJ0ttS5h4/s320/CPFP+070.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8f_d3RD7cO6taKIK5oK9fDV0CDQibgnxEfGdEANorwm3CaD6L4oa59jltj8SXCSMRONs5t6RSPzUq7U-N1XLxtp53-P1UYaRmmKzgm3bPPHiQIeocq5UqShakVLlkh_dD8_6xKsJIvlM/s320/CPFP+072.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSwlXpaP_oF18-mhWFnOZrdhMPxO4RO6anr5JZcFqJ7oDw_JfImPyxgBHXVTpTb1-Nk-Ft-yPIQQcKLeM69hVP4BTaBVBDHRPOGyuTsDKt91dhW78Ggqmz7XrL3sBL1YkOAqYZyvSfjMk/s320/CPFP+074.jpg)
- Soak tofu puffs in boiling water for 5-10 minutes. Drain away the water. When cooled, squeeze out excess water before cutting into half, diagonally.
- Prepare the other ingredients as stated.
- Heat up wok, add oil and saute ginger until aromatic. Add in tofu puffs and carrots. Stir fry for a minute, add in seasoning sauce. Stir to mix and add in some water. Bring to boil to cook the puffs. Taste to adjust seasoning.
- Lastly, add in the capsicum or chillies. Stir until cooked and sauce is reduced.
- Dish up to serve.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSI50L5qM-0U1qUotCdA68akEl3HKUD9lLr4GnG0ViaVAljWgwIk55EsPMlg0CznIv3vcxGTlVaqa2j5gTuzlVuOhI-YIAeUXKiagj6GUgGvVDrtwT0l73gHxL1VkAfcr6YCaaRTBF5CM/s320/CPFP+076.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXoMJO2PVMYrnbdjqqdRGad8HzsyqRa3rP2ZIjcd559zd0ghJKlWqLfE6P86LoGWCllYGQb9TsTd4tCh3Ce4urh2slRWrdKJFRd6RBr8xYY7Dn6SSUjQYhbZj6jlpCLruxx1xB3-OgLWA/s320/CPFP+078.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_5R2azuhnzDHxHe9eXTyBNc6mt_XYRzcH-T6e22lU6SCxiaSwC3XsJlTmfzyXokHDEH9COekzO0dQDHAWHP4IcBJ28Lmy-ahlOtvzGQH8sTyP9e_WnhahY7m9yvGbF8DH5lipTZTKC8g/w400-h300/CPFP+080.jpg)
![Kimmy-Fry Tofu Puffs with Capsicum](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA52j9bkTK3WYaq2s_D6l-H8fLKPlUZQK91lTVk6bpYoTfhyZasdm8KajNDHBoyjTYQRf4vS2uJIImNsFeA3g2KFv6x6ubOzu8hRU5n5xY5G284NW45cCQxFkX01D_vCZgYNPyS3vx0cY/w640-h480/CPFP+084.jpg)