• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • 2 packets Japanese tofu, cut into slices of equal thickness
  • Tapioca flour for dusting
  • 100g carrots, cut into shapes
  • 100g button mushrooms, sliced
  • 4 young corn shoots, halved
  • 100g sweet snow peas
  • 10g wood ear fungi (mok yee), soaked
  • 1/2 tsp chopped ginger
  • 1/2 tbsp oil
  • 1/2 tbsp sesame oil
  • 1 tsp Shao Hsing Hua Tiao Chiew (Chinese cooking wine)
  • Seasoning (combined):
  • 1 tbsp vegetarian oyster sauce
  • 1 tsp light soy sauce
  • 1 tsp sugar
  • 1/8 tsp pepper
  • 1/2 cup water
  • Thickening (combined):
  • 1 tsp corn flour
  • 1 tbsp water


  1. Coat sliced tofu pieces in tapioca flour. Deep-fry in hot oil until lightly golden. Remove and arrange on a serving platter.
  2. Heat oil and sesame oil. Saute ginger until fragrant. Add cooking wine. Stir in button mushrooms and stir-fry well.
  3. Add the rest of the vegetables and wood ear fungi. Blend in combined sauce ingredients. Bring to a quick boil. Add thickening then dish out and pour sauce over tofu slices. Serve immediately.

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