Home-style Tofu
Crispy on the outside, tender inside, home-style tofu absorbs a savory sauce, paired with bell peppers and wood ear mushrooms, slightly sweet and tangy, perfect with rice.
Ingredients
13 items- Firm tofu 1 block (400g)
- Green bell pepper 1
- Red bell pepper 1
- Dried wood ear mushrooms 10g
- Garlic 3 cloves
- Ginger 2 slices
- Light soy sauce 1 tbsp (15ml)
- Dark soy sauce 1/2 tsp (2.5ml)
- Oyster sauce 1 tbsp (15ml)
- Sugar 1 tsp (5g)
- Cornstarch 1 tbsp (10g)
- Cooking oil 3 tbsp (45ml)
- Salt to taste
Nutrition
Steps （6 steps）
Cut firm tofu into 1cm slices, pat dry with paper towel to prevent splattering and sticking. Seed and cut bell peppers into diamond pieces. Soak and tear wood ear mushrooms. Mince garlic and ginger.
In a small bowl, combine light soy sauce, dark soy sauce, oyster sauce, sugar, cornstarch, and 100ml water. Stir evenly to make sauce.
Heat oil in a non-stick pan over medium heat until slightly smoking. Add tofu slices, fry until golden brown on each side, about 3 minutes per side. Remove and set aside.
Leave about 1 tbsp oil in the pan, heat over medium. Add minced garlic and ginger, stir-fry for 20 seconds until fragrant. Add bell peppers and wood ear mushrooms, increase heat to high, stir-fry for 1 minute.
Return tofu to the pan, pour in sauce. Bring to a boil over high heat, then reduce to medium-low and simmer for 2 minutes, allowing tofu to absorb flavors. Flip once.
When sauce thickens and reduces, turn to high heat and stir-fry for about 30 seconds until sauce coats tofu well. Turn off heat, transfer to plate.
Tips
Use enough oil and a hot pan to prevent tofu from sticking. Prepare the sauce in advance to avoid rushing. Leave a little sauce in the final dish for mixing with rice, it's delicious.
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