A delectable Chinese-style blend of tofu and veggies.
- Cooking time
- 30 minutes +
- Calories
- 234kcal
- Sodium
- 1.3g
- Nutrition facts are for one serving.
- Time to rehydrate dried shiitake mushrooms is not included in the cooking time.
Directions
- 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.
