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.
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.
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
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]
- 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.