I made a simple version using ingredients commonly found at home.
The ingredients are selected based on what is often kept in the house. Family members said it was better than what we had at a restaurant last time, I'm so happy! If you like this, give it a try!
Triple Delicacies Japanese Tofu Ingredients and Tools:
Main Ingredients:
Japanese tofu(3 pieces) soaked
Mushrooms(8 pieces)
Black fungus( )
Shrimp(a handful) Green and red
peppers(each 1 piece)
Seasonings: Onion
Ginger Garlic ( )
Dark soy sauce(half spoon)
Oyster sauce (half spoon) Salt ( )
Chicken essence(a little) Cornstarch (one scoop)
Cooking Utensil: Wok
How to make Triple Delicacies Japanese Tofu:
1. The Japanese tofu is very delicate, so be careful when handling it; cut it into slices about 1 cm thick.
2. Dust with cornstarch.
3. Fry in oil until golden brown when the oil is six to seven parts hot.
4. Remove and set aside, as shown in the picture.
5. Prepare other ingredients: marinate shrimp briefly in a little cooking wine (forgot to take a photo);Soak black fungus and tear into small pieces;Cut mushrooms into small chunks;Dice green and red peppers;
6. In the wok, add some oil, fry the shrimp until they turn red, then remove immediately. Then sauté onions, ginger, and garlic in the shrimp oil; add the black fungus and mushrooms (note that the black fungus will puff up when cooked); add an appropriate amount of dark soy sauce and oyster sauce, stir-fry, then add a small bowl of water to cover the ingredients.
7. When the water comes to a boil, add the fried tofu gently in the wok without breaking it; then add the shrimp, season with salt and chicken essence, mix briefly so that the ingredients absorb the broth.
8. Since both the tofu and shrimp are already cooked, they don't need much cooking time; just let them absorb the flavors. Add diced green and red peppers when the sauce is reduced; stir-fry until the pepper fragrance is released, then turn off the heat.
9. Done
Tips:
1. Handle the Japanese tofu gently to avoid breaking it; try not to frequently flip it in the wok;2. If possible, use an iron plate for a better taste.
