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  • 1 pack of AFC Soft Tofu (Choose from 3 different sizes: 14oz. Organic, 19oz. & 14oz.) cut into 1/2 inch cubes.
  • 3-4 clove garlic - minced
  • 1 teaspoon cooking oil
  • 5-6 black mushroom - cut into 4 each (immersed in water 1 hour before cooking)
  • 1/2 cup carrot - sliced
  • 1 cup broccoli
  • 1/4 cup green onion (scallion) - chopped
To make gravy: 
  • 1/3 cup water
  • 1 tablespoon soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon sweet dark soy sauce
  To thicken gravy:
  • 1/2 tbsp corn starch in 4 tbsp water


  1. Heat up cooking oil in a wok or frying pan.
  2. Add garlic and saute or stir-fried until fragrant.
  3. Add mushroom and carrot. Stir and saute for 2 minutes.
  4. In a separate bowl, combine all the ingredients to make gravy. Stir and mix thoroughly.
  5. Pour into the wok slowly.
  6. Add in tofu. Turn to medium heat and allow to braise for at least 5 minutes. Toss gently but do not stir.
  7. Once the tofu is cooked, remain at medium heat and pour in corn starch (if thicker gravy is desired).
  8. Allow a couple minutes for the gravy to thicken and toss gently.
  9. Dish out and garnish with chopped green onion.
  10. Ready to serve

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