Quick, easy and delicious. Perfect for a quick meal anytime! Substitute egg tofu for tofu if vegan.
Total Time
20min
0.0
0 Ratings
Author: ZaTaYaYummy
Servings:
2
Ingredients
•
10.5
oz
Egg Tofu
or Tofu
•
3 2/3
cups
Broccoli
, chopped
•
10
tsp
Carrots
•
10
tsp
Green Bell Peppers
•
4
tsp
Mushroom Sauce
or Oyster Sauce
•
1 1/2
cups
Water
•
1
Red Bird's Eye Chili Pepper
, minced
•
2
cloves
Garlic
, minced
•
to taste
Salt
•
to taste
Ground Black Pepper
•
to taste
Mushroom Seasoning
•
1
Tbsp
Corn Starch
•
3
Tbsp
Water
Cooking Instructions
1.
Cut Green Bell Peppers (10 tsp) into slice and dice them.
2.
Remove Broccoli (3 2/3 cups) stem. Chop them into bite size pieces. Or you can tear them into pieces.
3.
Remove Carrots (10 tsp) skin using a vegetable peeler. Half carrot and dice them.
4.
Carefully slice Egg Tofu (10.5 oz) into equal pieces.
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.
6.
In a small bowl, add in Corn Starch (1 Tbsp) and Water (3 Tbsp). Mix well, set aside.
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.
8.
Add in vegetables. Mix well.
9.
Season with Salt (to taste), Ground Black Pepper (to taste), and Mushroom Seasoning (to taste).
10.
Stir fry for about a minute.
11.
Add in Water (1 1/2 cups). Bring it to a boil and simmer for about a minute.
12.
Add in Mushroom Sauce (4 tsp). Sauté for another minute and simmer with the lid closed for a few more minutes until tenderly soft.
13.
Turn your heat down to low, add in corn starch and mix well until sauce is thickened.
14.
Add in tofu and carefully stir until warmed.
15.
Transfer into a dish and serve with hot rice. Enjoy!
Nutrition Per Serving
CALORIES
183
FAT
5.6 g
PROTEIN
16.1 g
CARBS
20.5 g
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