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 soy sauce
  • 2 tsp sugar
  • 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 sugar, toss; add soy sauces, 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

2 comments

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