BRAISED WHITE CARROT WITH TOFU PUFFS

Another simple and easy to prepare vegetarian dish.  You need just 2 main ingredients [white carrot and tofu puffs] and seasoning that are easily available in a Chinese kitchen [preserved soy bean paste/light soy sauce and oyster sauce].  Do give it a try if you love homey dishes that goes well with porridge or plain white rice].

This dish is savoury sweet.  The carrots and tofu puffs absorb the flavours and tastes of the seasoning.  Tastes good.

Rinse tofu puffs in hot water, is to remove the oil.

Ingredients

1 medium size white carrot - peeled and cut wedges

100-120 gm tofu puffs - rinsed and cut diagonally

some Chinese celery [kin chye] - cut sections

a few slices ginger

Seasoning

1 tbsp sweet preserved soy bean paste [fine]

1-2 tbsp good quality light soy sauce

dash of pepper

salt to taste [optional]

1 tsp sugar [if NOT using sweet soy bean paste or good quality soy sauce]

1 tbsp cornstarch + 1.5 tbsp water [for thickening]

1. Rinse tofu puffs in hot water, drained and squeezed out excess water.  Cut diagonally.
2. Combine seasoning ingredients in a small bowl.  Set aside.
3. Heat a non stick wok over medium heat, add oil and saute ginger until fragrant,  Add in tofu puffs, stir fry for several seconds.  Push aside, add in carrots, continue to fry for awhile then mix with tofu puffs.
4. Add in combined seasoning mix.  Stir fry for a minute before adding enough water to cover the ingredients.  Cover to cook until carrots are tender and water reduced.  Taste to adjust seasoning [ add salt if necessary].  
5. Thicken with cornstarch water.  Add in cut Chinese celery or spring onions.
6. Dish up to serve.