2 pcs firm tofu, cut into 2 inch cubes
1 pc Japanese tofu
1 packet green peas
5 pc tofu puff, cut in halves
10 pc bean curd skin, or “fu chuk”
4 cloves garlic, thinly sliced
2 inch ginger, thinly sliced
1 onion, thickly sliced
2 stalks spring onion, white part finely chopped, green part roughly chopped
1 red chili, thinly sliced
Oil for frying
For the sauce:
3 tbsp oyster sauce
1 tbsp sesame oil
1 tsp dark soy sauce
1 ½ tbsp light soy sayce
In a pan on medium heat, heat 2 tbsp cooking oil.
Add the firm tofu and fry until it turns golden brown.
Remove and set aside on a paper towel to drain excess oil.
To the pan, add the Japanese tofu and fry on low heat until it turns golden brown. Remove from heat and set aside.
Pour out the oil from the pan. Then add 2 tbsp of new cooking oil and the sliced ginger. Fry until the ginger turns light brown.
Add the garlic and fry until fragrant.
Add the chopped spring onions, green peas and stir for about a minute.
Add the sauce mixture prepared earlier and bring to a simmer.
Once it simmers, add the firm tofu, Japanese tofu, tofu puffs, bean curd skin and stir.
Cook for about 2 – 3 mins in order for the tofu to absorb the sauce. Add a little more water if you require.
To the pan, add the onions, spring onions, and red chili. Stir lightly to combine.