【Chili Garlic Tofu】
This tasty chili garlic tofu dish goes well with a bowl of rice. The garlic chili sauce from Taiwan I use is highly recommended.
Prepare time: 15 minutes
Cook time: 5 minutes
Serves: 6 servings
1) 1 package tofu 700g;
2) 7 pieces dried black fungus;
3) 1.5 tbsp olive oil, 1 tbsp freshly minced garlic, 1.5 tbsp freshly chopped green onion, 1.5 tsp freshly minced ginger, 1 tbsp garlic chilli sauce;
4) 1 tbsp cooking wine, 3/4 tsp salt, 1tbsp light soy sauce, ¼ tsp chicken broth mix, 3 tbsp water;
5) 1 tsp corn starch mixed well with 1.5 tbsp water;
6) 1 tsp sesame oil.
1: Soak dried black fungus in warm water for 30 minutes, Rinse under cold water then simmer for 2 minutes. Cut into small slices.
2: Cut each piece of tofu into three equal portions, and diagonally cut into two triangles. Heat 1.5 tbsp olive oil in a non-stick sauté pan over high heat. Arrange tofu pieces in the pan (Picture 1), cook until golden brown on both sides (Picture 2).
3: Add the rest ingredients of Ingredient 3), sauté for 30 seconds (Picture 3). Add 1 tbsp cooking wine, black fungus slices and the rest ingredients of Ingredient 4). Cook for 2 minutes (Picture 4).
5: Add 1 tsp sesame oil, stir to mix then transfer to a serving plate. Serve with rice.