Wok or skillet
- 200 Grams Firm tofu, cubed
- 1/2 Cup Onion, cubed
- 1 Cup Bell pepper, sliced
- 2 Stalks Spring (green) onion, cut into 1″ lengths
- 1 Stalk Chinese celery, cut into 1″ lengths
- 2 Cloves Garlic, chopped
- 1 tbsp Crushed black pepper
- 2 tbsp Cooking oil
- 1 tbsp Mushroom sauce
- 1 tsp Light soy sauce
- 1 tsp Sugar
- 1 tsp Dark soy sauce
Deep fry tofu and set aside.
With oil in wok, add garlic and cook until fragrant.
Add crushed black papper
Add bell pepper and onion and a little water
Add tofu, a little water, and then add seasoning sauce
When almost finished, add spring onion and Chinese celery and cook for 10 seconds
Turn off heat and serve with jasmine rice.
*RECIPES & VIDEOS–
Recipes presented here will vary some from your class. Every instructor teaches differently, and cooking is an art, not a science. No two chefs will cook the same dish identically. This is why the same dish eaten in multiple restaurants will all taste a bit different. There is no such thing as “one” perfect recipe. These recipes have been reviewed by us and prepared by one of our instructors.
VIDEOS are prepared by Chef Dao, one of our instructors. Here is a link to her YouTube channel: