Japanese Tofu Puff with Shredded BlackFungus and Carrot
A colourful blend of vegetables and japaness Tofu Puff makes this dish a textural delight.
- 500 g Everbest Japanese Tofu Puff
- 60 g shredded black fungus (soaked)
- 60 g shredded carrot
- 30 g shredded ginger
- 30 g continental parsley (sectioned)
- 1 tbsp cooking oil
- 400 ml water
- 1 tbsp light soy sauce
- 1 tbsp vegetarian oyster sauce
- 1 tsp sesame oil
- 1/2 tsp caster sugar
- 1 tsp Tapioca flour
Heat cooking oil, add ginger then stir-fry over low heat untill fragrant.
Add in Everbest Japanese Tofu Puff and other ingredients.
Add seasoning and stir well.
Add in water and bring to boil.
Thicken sauce with tapioca solution.
Remove from heat and ready to serve.