Pan fried tofu with green bean and oyster sauce.
Tasty tofu skin stir fry dish with Chinese mushrooms and capsicums.
A delightful ‘liangban’ salad with chewy tofu knots (百页结), tasty enokitake mushrooms (金菇), crunchy wood ears fungus (木耳), and coriander.
Rice paper rolls filled with tofu, potato, carrot, capsicum, bamboo shoot, bean sprout and green bean, flavored with sesame oil and soy sauce.
A chop suey with pan fried firm tofu, enhanced by vegetables with interesting and gentle textures – okra, eggplant, radish, red capsicum; complimented by ginger, chili and coriander.
A school mum originally from Dalian., a city from Northern China taught me this dish.
The silkiness of the tofu enhanced by the tangy soy sauce and vinegar sauce, complimented by the sweetness of the pork floss. Add noodles to
Stir fry tofu with fermented chili soy bean paste and oyster sauce.