Recipe Ingredient
- 2 packets Japanese tofu, cut into slices of equal thickness
- Tapioca flour for dusting
- 100g carrots, cut into shapes
- 100g button mushrooms, sliced
- 4 young corn shoots, halved
- 100g sweet snow peas
- 10g wood ear fungi (mok yee), soaked
- 1/2 tsp chopped ginger
- 1/2 tbsp oil
- 1/2 tbsp sesame oil
- 1 tsp Shao Hsing Hua Tiao Chiew (Chinese cooking wine)
- Seasoning (combined):
- 1 tbsp vegetarian oyster sauce
- 1 tsp light soy sauce
- 1 tsp sugar
- 1/8 tsp pepper
- 1/2 cup water
- Thickening (combined):
- 1 tsp corn flour
- 1 tbsp water
Instructions
- Coat sliced tofu pieces in tapioca flour. Deep-fry in hot oil until lightly golden. Remove and arrange on a serving platter.
- Heat oil and sesame oil. Saute ginger until fragrant. Add cooking wine. Stir in button mushrooms and stir-fry well.
- Add the rest of the vegetables and wood ear fungi. Blend in combined sauce ingredients. Bring to a quick boil. Add thickening then dish out and pour sauce over tofu slices. Serve immediately.
