A homey, colourful stir fry tofu puff dish that is tasty and delicious.  Very economical to prepare at home for the family.  It is a very healthy dish too, with all the colourful ingredients.

A dish which can be served with rice or porridge.  It would be great to use the recipe to fry noodles like rice vermicelli [beehoon], glass noodles [tanghoon] and any noodles of your choice.


[serves 2-3]

100 gm tofu puffs – soaked in hot boiling water, cooled and squeeze out the water – cut halve diagonally

1 small piece black fungus – soaked to plumb up, break into pieces

1/2 green capsicum – seeded and cut wedges

1 red chilli – seeded and cut wedges

1 onion – peeled and cut into pieces

some shredded carrots and chopped ginger

1/2 cup water

1 tbsp oil


1 tbsp each of light soy sauce, oyster sauce, tomato sauce, cooking wine

1 tsp sugar

dash of pepper and salt to taste

1 tsp cornstarch + 2 tbsp water [combined] 

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