Cooking Instructions
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Step 1
Cut
Green Bell Peppers (3 Tbsp)
into slice and dice them.
Step 2
Remove
Broccoli (3 2/3 cups)
stem. Chop them into bite size pieces. Or you can tear them into pieces.
Step 3
Remove
Carrots (3 Tbsp)
skin using a vegetable peeler. Half carrot and dice them.
Step 4
Carefully slice
Egg Tofu (10.5 oz)
into equal pieces.
Step 5
Heat up your frying pan with at least an inch high of oil. Gently add in your tofu in batches. Deep fry until golden brown.
Step 6
In a small bowl, add in
Corn Starch (1 Tbsp)
and
Water (3 Tbsp)
. Mix well, set aside.
Step 7
In a wok on high heat, heat up some oil and add
Red Bird's Eye Chili Pepper (1)
and
Garlic (2 cloves)
until aromatic.
Step 8
Add in vegetables. Mix well.
Step 9
Season with
Salt (to taste)
,
Ground Black Pepper (to taste)
, and
Mushroom Seasoning (to taste)
.
Step 10
Stir fry for about a minute.
Step 11
Add in
Water (1 1/2 cups)
. Bring it to a boil and simmer for about a minute.
Step 12
Add in
Mushroom Sauce (1 1/2 Tbsp)
. Sauté for another minute and simmer with the lid closed for a few more minutes until tenderly soft.
Step 13
Turn your heat down to low, add in corn starch and mix well until sauce is thickened.
Step 14
Add in tofu and carefully stir until warmed.
Step 15
Transfer into a dish and serve with hot rice. Enjoy!
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