Braised Bean Curds

Ingredients

• •150 grams bell peppers
• •½ teaspoon chicken bouillon
• •1 teaspoon cornstarch
• •frying oil
• •20 grams dried mushrooms
• •1 tablespoon oyster sauce
• •1 teaspoon rice wine
• •salt
• •1 stalk scallion
• •3 drops sesame oil
• •½ tablespoon dark soy sauce
• •300 grams tofu (bean curd)
• •1 tablespoon water
• •100 ml water
• •12 cloves garlic

Method

Adapted from foodista.com

1. 1Cut the bean curd into rectangular pieces.
2. 2Soak dried mushrooms in water until they soften.
3. 3Squeeze off the excess water.
4. 4Shred.
5. 5Save the soaking water.
6. 6Shred the bell peppers.
7. 7Heat up a skillet with oil until hot.
8. 8Pan-fry the bean curd until golden brown.
9. 9Remain a bit of oil in the same skillet to stir fry the minced garlic and mushrooms until aromatic.
10. 10Add in shredded bell peppers.
11. 11Stir-fry briefly.
12. 12Drizzle in rice wine, chicken bouillon, dark soya and oyster sauces.
13. 13Pour in soaking liquid and bean curd pieces.
14. 14Cover.
15. 15Simmer for 3-5 minutes.
16. 16Stir in cornstarch mixed with a tablespoon of cold water.
17. 17Increase the heat.
18. 18Cook until sauce has thickened.
19. 19Add in scallion and the sesame oil, toss through and serve at once with steamed rice.