A delectable Chinese-style blend of tofu and veggies.
- Nutrition facts are for one serving.
- Time to rehydrate dried shiitake mushrooms is not included in the cooking time.
Press down on the tofu to remove excess moisture. Divide each block into 12 equal-sized cubes. Diagonally slice the Japanese long onion into 1 cm (0.4 in.) thick pieces. Thinly slice up the ginger root, rehydrate the dried shiitake mushrooms, remove the stems and quarter these. Cut the bell pepper and bamboo shoot into the equal bite-size pieces. Cut the carrot into rectangular sticks. Remove the seeds from the chili pepper a then cut into small rounds.
Heat the vegetable oil in a fry pan. Saute the chili pepper, Japanese long onion and ginger root. Once fragrant, add in the shiitake mushrooms, bamboo shoots, carrot and green bell peppers and stir-fry all together. Add in (A) with 120 ml (4.1 fl. oz.) of water and bring the mixture to a simmer. Add in the tofu and be sure to simmer gently to allow the tofu to soak up the flavor without breaking apart.
Thicken the mixture with the dissolved potato starch solution, pour in the sesame oil using a circular motion, turn off the heat and serve in dishes.
Wrap tofu in paper towel and set aside for 15 to 20 minutes. This method works best if the tofu is cut into the desired sized pieces beforehand to remove excess moisture.
Or wrap tofu in paper towel, place on a tray or other suitable surface and place a weight of 500~1000 g (17.7~35.3 oz.) on top and set aside for about appropriate minutes to release as much moisture as possible.
Cut into 4 - 5 cm (1.6 to 2 in.) long pieces, peel, then cut lengthwise into 1 cm (0.4 in.) thick planks. Lastly, cut each slice lengthwise into 2 mm (about 0.1 in.) thick rectangular sticks.
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