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Japanese Tofu Puff with ​Shredded Black​Fungus and Carrot

Japanese Tofu Puff with Shredded BlackFungus and Carrot

A colourful blend of vegetables and japaness Tofu Puff makes this dish a textural delight.
Prep Time 10 mins
Cook Time 2 mins
Course Appetizer, Side Dish
Cuisine Chinese


  • 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.
Keyword Japanese Tofu Puff