Braised Bean Curds

Ingredients

• •150 grams bell peppers
• •½ teaspoon chicken bouillon
• •1 teaspoon cornstarch
• •frying oil
• •20 grams mushrooms
• •1 tablespoon oyster sauce
• •1 teaspoon jiafan rice wine
• •salt
• •1 stalk scallion chunks
• •3 drops sesame oil
• •½ tablespoon soya sauce
• •300 grams bean curds-tofu
• •1 tablespoon tap water
• •100 ml water
• •12 cloves garlic

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Method

From foodista.com — read the original

1. 1Cut the bean curd into rectangular pieces. Soak dried mushrooms in water until they soften. Squeeze off the excess water and shred. Save the soaking water. Shred the bell peppers.
2. 2Heat up a skillet with oil until hot. Pan-fry the bean curd until golden brown. Remain a bit of oil in the same skillet to stir fry the minced garlic and mushrooms until aromatic.
3. 3Add in shredded bell peppers and stir-fry briefly, then drizzle in rice wine, chicken bouillon, dark soya and oyster sauces.
4. 4Pour in soaking liquid and bean curd pieces. Cover and simmer for 3-5 minutes. Stir in cornstarch mixed with a tablespoon of cold water. Increase the heat and cook until sauce has thickened.
5. 5Add in scallion and the sesame oil, toss through and serve at once with steamed rice.