I put the heavy baking pan above the tofu for 2 hours, lots of water came out, that definitely helped tofu develop a firmer texture. I didn’t use onion, instead used the scallions, also added some oyster sauce. Very tasty and easy to make.
YIELD
4 servingsPREP
4 minCOOK
8 minREADY
12 minIngredients
Directions
Cut tofu crosswise into pieces the shape of French-fried potatoes.
Heat a wok, coat with oil and sprinkle on the salt.
Add onion, then the mushrooms, stir frying each over high heat for about 30 seconds.
Reduce heat to medium-low.
Add carrot, green pepper and tofu in that order, sauting each for about 1 minute.
Reduce heat to low and add sake, soy sauce, ginger, sugar and water.
Simmer for 3 to 4 minutes.
Stir in dissolved cornstarch and simmer for 30 seconds.
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