Ingredients

  •  2 packs of AFC Egg Tofu • 10 oz. salad oil
  • 1/2 carrot, thinly sliced • 3 tablespoons tomato sauce
  • 1/2 bell pepper, thinly sliced • 1/4 cup green onion (scallion) - sliced
  • 5-6 black mushroom - cut into 4 each (immersed in water 1 hour before cooking)
To make gravy:
  • 1/3 cup water
  • 1 tablespoon soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon sweet dark soy sauce

Instructions

  1. Cut egg tofu into 1” thick scallops
  2. Pour oil into nonstick pan or wok over high heat
  3. Fry tofu for 3 minutes or until golden brown.
  4. Place tofu onto separate plate.
  5. Drain oil to a low minimum enough to cook the vegetables.
  6. Add in all thinly sliced vegetables and stir fry for about 3 minutes.
  7. In a separate bowl, add in water, oyster sauce, soy sauce, dark soy sauce and stir throughly until all is mixed.
  8. Add in egg tofu and cook for about 2 minutes.
  9. Ready to serve

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