- 3 Japanese Tofu
- needle mushroom
- green Chinese onion
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
Wash mushrooms, drain and set aside (remove roots). Cut Japanese tofu into 3 pieces.
Cut green Chinese onion, garlic, and onions into pieces. Set aside.
Add oil to the wok. Preheat the oil then add Japanese tofu. Fry until its skin turns golden brown. Drain and remove.
Add garlic and onions to the wok. Saute until fragrant. Add mushrooms.
Stir-fry until the mushrooms are soft. Add one tablespoon of soy sauce, one tablespoon of oil consumption, stir-fry evenly. Add Japanese tofu on top of the mushrooms.
Then add one tablespoon of soy sauce and oyster sauce on the tofu. Cover and stew for a few minutes (about 2 minutes).
During this time, mix the cornstarch with 1 tablespoon of water and set aside.
Open the lid of the pan, pour in the sauce mixture. Turn over tofu slightly, cover and simmer for a minute. Remove the cover, boil until the sauce thicken.