Braised Bean Curds / 红烧豆腐

Deep fried chunks of tofu braised with black mushrooms and vegetables in a light oyster sauce. It is perfect on a bed of steamed rice.

300 g Bean curds-tofu Some frying oil 20 g Dried black mushrooms 100 ml Water 1 tbsp Garlic, minced 150 g Bell peppers 1 stalk Scallion chunks 1 tsp Jiafan rice wine

1/2 tsp Chicken bouillon 1/2 tbsp Dark soya sauce 1 tbsp Oyster sauce 2/3 tsp Salt 1 tsp Cornstarch 1 tbsp Tap water A few drops of sesame oil

1. Cut the bean curd into rectangular pieces. Soak dried mushrooms in water until they soften. Squeeze off the excess water and shred. Save the soaking water. Shred the bell peppers. Heat up a skillet with oil until hot. Pan-fry the bean curd until golden brown.
2. Remain a bit of oil in the same skillet to stir fry the minced garlic and mushrooms until aromatic. Add in shredded bell peppers and stir-fry briefly, then drizzle in rice wine, chicken bouillon, dark soya and oyster sauces. Pour in soaking liquid and bean curd pieces. Cover and simmer for 3-5 minutes. Stir in cornstarch mixed with a tablespoon of cold water. Increase the heat and cook until sauce has thickened. Add in scallion and the sesame oil, toss through and serve at once with steamed rice.