Stir Fry Tofu and Mushrooms

Oppsie daisie... sorry for yet another stir fry dish with similar ingredients :p

The home PC decided to act up and we're now waiting for the spare part to arrive. Hopefully by end of this week it will get sorted out. In the meantime, I'm using Capt'n Hook's Macbook and the thing is all my photos are in the PC, my back up hard disk cannot be read by the Macbook grrrr... I only have some stir fry dishes uploaded in my flickr album, so bear with me ok.

This post is dedicated to "quick and easy" Celine (Life, Love and Me) since this is another easy peasy dish but can look great to even serve to guests. Super healthy cos I only have this dish with brown rice as it has protein and fibre altogether in one dish.

This dish comprises of firm tofu, assorted mushrooms (you can use all sorts of fresh mushrooms) and carrots for colour; served on a bed of blanched dou miao (pea shoots). Just need to shallow fry firm tofu that has been sliced into squares and set aside when golden brown. In the meantime, quickly blanch some pea shoots, drain and place them on the serving plate.

Using the same pan on medium heat, make sure the amount of oil is just enough for your serving size. First stir in some sliced garlic. When it's fragrant, add in the sliced carrots and stir. Next stir in mushrooms and fried tofu. Pour in a little water, a few dashes of oyster sauce and a tiny dash of dark soy sauce which you can omit. I've used it just for some colour. Season with some white pepper. Taste and adjust accordingly.

Simmer for a few minutes or till liquid is dried up (you can add cornstarch solution to thicken). Serve this over the blanched pea shoots.

Yummy or what?