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.
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]