Green Bell Peppers (3 Tbsp)
into slice and dice them.
Broccoli (3 2/3 cups)
stem. Chop them into bite size pieces. Or you can tear them into pieces.
Carrots (3 Tbsp)
skin using a vegetable peeler. Half carrot and dice them.
Egg Tofu (10.5 oz)
into equal pieces.
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.
In a small bowl, add in
Corn Starch (1 Tbsp)
Water (3 Tbsp)
. Mix well, set aside.
In a wok on high heat, heat up some oil and add
Red Bird's Eye Chili Pepper (1)
Garlic (2 cloves)
Add in vegetables. Mix well.
Salt (to taste)
Ground Black Pepper (to taste)
Mushroom Seasoning (to taste)
Stir fry for about a minute.
Water (1 1/2 cups)
. Bring it to a boil and simmer for about a minute.
Mushroom Sauce (1 1/2 Tbsp)
. Sauté for another minute and simmer with the lid closed for a few more minutes until tenderly soft.
Turn your heat down to low, add in corn starch and mix well until sauce is thickened.
Add in tofu and carefully stir until warmed.
Transfer into a dish and serve with hot rice. Enjoy!