Stir Fried Japanese Tofu

Verdict: Home cooked comfort food 🙂

  1. In a small bowl, stir together: 1 tbsp oyster sauce, ½ tsp chicken powder, 1 scant tsp cornstarch, 2 tbsp water. Set sauce aside. *Original recipe says to add 1 tsp dark soy sauce, but that made the gravy very dark. To omit next time.
  2. Soak 3 dry shitake mushrooms in hot water. Once soft, slice and set aside.
  3. Use fruit peeler to peel strips of 1/2 carrot, slice into 1 inch rectangles or julienne, set aside in hot water to start the cooking process.
  4. *Optional: Slice 1/2 green capsicum into the same size as the mushrooms. Set aside.
  5. Remove 2 Japanese Egg Tofu from package and slice into ¾ inch chunks.
  6. Heat 2 tbsp of cooking oil in a skillet over high heat. *Important to use a non-stick pan to pan fry your tofu to avoid the tofu sticking to the pan and getting deformed during attempts to flip them.
  7. When oil is hot (it should shimmer), add the tofu.
  8. Pan fry, flipping occasionally, until tofu is browned on all sides, about 4 min.
  9. Remove the tofu with a slotted spoon and set aside.
  10. In the skillet with the remaining oil, reduce heat to medium-high. Stir-fry the 1 tsp minced garlic. Add in capsicums, mushrooms and carrots until they start to soften, and then add water to cook the vegetables. Season with a little salt, pepper and light soy sauce.
  11. Add the sauce, and stir into the mixture until bubbly and thickened, less than 30 sec. If sauce is too thick, add a little more water and stir it in thoroughly.
  12. Add the fried tofu and stir-fry carefully, making sure you don’t break the chunks of tofu, just until heated through, less than 1 minute.
  13. Serve immediately with steamed white rice.

Thank you:


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