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「Homestyle Japanese Tofu」
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Ingredients and amounts
- 300 g Japanese tofu (about 3 pieces)
- 120 g green bell pepper (1 medium)
- 50 g carrot
- 50 g ham sausage (about 1 piece)
- 30 g black fungus (about 10 g dried, rehydrated)
- 80 g cornstarch
- 30 g onion
- 10 g garlic (about 2 cloves)
- 160-165 ml oil
- 8 ml light soy sauce
- 15 ml oyster sauce
- 2 g salt (use 0.5 g or none if adding chicken bouillon)
- 3 g chicken bouillon
- 10 g white sugar
- 15 ml ketchup
Step-by-step method
Step 1
Slice the carrot, cut the green bell pepper into thin pieces, and mince the scallion and garlic.
Step 2
Open the Japanese tofu package, cut into cylinders about 1 cm thick.
Step 3
Spread the cornstarch on a flat plate for coating the tofu.
Step 4
Gently place the tofu pieces onto the cornstarch, coating all sides evenly. Do not coat too thickly.
Step 5
Heat 150 ml oil in a frying pan until it covers most of the tofu. Fry until the edges turn golden brown, then flip and fry the other side.
Step 6
Once both sides are golden, remove the tofu and set aside on a clean plate.
Step 7
Pour 10-15 ml oil into a wok, add the scallion and garlic, stir-fry until fragrant, then add the green bell pepper, carrot, ham sausage, and black fungus.
Step 8
Add oyster sauce, light soy sauce, salt, chicken bouillon, white sugar, and ketchup.
Step 9
Gently stir-fry until the colors are evenly distributed.