Category: Gluten-Free, Kid-Friendly, Quick & Easy, Sides
Cuisine: Chinese / TW / HK
Cooking Method: Stir Fry
Yields:
2 Servings
Difficulty: Easy
Prep Time: 5 Mins
Cook Time:
15 Mins
Total Time:
20 Mins
In Singapore, my family used to go to a restaurant that had the best pan fried tofu EVER. This restaurant was called Happy Realm, and it certainly was such a place. Unfortunately, it has since closed down, so I can only try to recreate it at home.
The original Happy Realm version was a gigantic block of tofu on a hot plate with a super savoury sauce. I remember there was always not enough of the sauce to go around, so in my version, I am extremely generous with the sauce! I also made the tofu smaller to make it easier for newbie cooks.
Ingredients
Adjust Servings
Instructions
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Cut the tofu into medium blocks about 1 cm thick. Mince all the other ingredients.
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Heat 1 tbsp of oil over medium heat in a non-stick pan and pan-fry the tofu on both sides until golden. Set aside for later.
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Heat 1 tbsp of oil over medium heat in a non-stick pan. Add the garlic and fry for about half a minute.
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Add the mushrooms. They will absorb all the oil but don't worry because they will let it all out again later.
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When the mushrooms have released all their water, and the water almost cooked off, add the bell peppers and most of the spring onions. Reserve some spring onions for garnish.
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Add 1 tbsp of soy sauce and 1 tbsp of vegan oyster sauce and mix well. Put the tofu back into the pan. Sprinkle with about 1 tsp of ground white pepper and salt to taste. Toss to mix well.
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Garnish with white sesame seeds and spring onion.
