Stir fried tofu skin 腐竹 with Chinese mushroom 香菇 and capsicum (gluten free, vegan)

Stir fried tofu skin (腐竹) with Chinese mushroom (香菇) and capsicum

Ingredients

  • 50g of dry tofu skin, soaked in water for 20 minutes, drain and press out the liquid, sliced
  • 2 large Chinese mushrooms, soaked in hot water for 20 minutes, drain off liquid, remove stem, sliced
  • 1/2 red capsicum, thinly sliced
  • 2 tsp dark soy sauce
  • 2 tsp oyster sauce
  • 2 tsp sesame oil
  • white pepper to taste
  • sesame seeds, roasted, to garnish
  • green shallot (scallion), sliced, to garnish
Tofu skin hydrated
Tofu skin hydrated
Trimming the stems of hydrated Chinese mushrooms
Trimming the stems of hydrated Chinese mushrooms

Method

  1. Heat up 1 tsp cooking in a fry pan, sauté the Chinese mushroom briefly (1 minutes), set aside
  2. Heat up 1 tsp cooking oil in a frying pan, sauté the capsicum briefly (1 minutes), set aside 
  3. Heat up generous amount of cooking oil in a frying pan, add tofu skin, toss; add oyster sauce, toss; add dark soy sauce, white pepper and sesame oil, toss briefly
  4. Return the Chinese mushroom and capsicum to the frying pan with tofu skin, toss; transfer to a plate to serve
  5. Garnish with sesame seeds and sliced green shallot; serve warm, at room temperature or lightly chilled
Stir fried tofu skin 腐竹 with Chinese mushroom 香菇 and capsicum (gluten free, vegan)
Stir-fried tofu skin 腐竹 with Chinese mushroom 香菇 and capsicum

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