Serves 4.
INGREDIENTS
- 2 pieces egg tofu
- 1 cup hon shimeji mushroom
- ½ cup asparagus, trimmed
- ¼ cup red capsicum, diced
- Oil, for frying
Seasoning:
- 3 Tbsp black pepper sauce
- ½ tsp sugar
- 3 Tbsp corn flour mixed with water (1:1)
HOW TO MAKE IT
Heat up the oil in a pot over high heat. Deep-fry the egg tofu for 3-5 minutes. Place on a plate and set aside.
Heat up the pan over medium heat and add a bit of oil. Add asparagus, mushroom, and red capsicum, and stir. Add in black pepper sauce and sugar. Thicken the sauce with the corn flour mixture. Stir well.
Pour the vegetable mixture onto the egg tofu and serve.
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