You can buy pre-fried beancurd (tofu) at the wet market or supermarket. It's not the tofu puff type (Dau Fu Pok in Cantonese). This type is rather solid & firm but not dry like those pressed tofu (Dau Gon in Cantonese).
Normally available in a big squarish piece or small rectangular shape like what I bought. Since it's already pre-fried, it saves the need to fry it yourself at home. Save time & less work.
Sometimes when the lazy worm hits, I will just cook a 1 pot dish, I just dumped whatever I can find in the fridge. A bit of this & that, really make up a whole big plate. Then I can settle with just 1 dish meal all by myself.
I'm sure you & your family will love this dish, full of colors..
Ingredients: (serves 1-2)
5 pcs Rectangular Beancurd -cut into halves
25g Carrot - sliced
60g Soaked Cuttlefish - cut into strips
2-3 pcs Baby Corn - cut
2 pcs Dried Chinese Mushroom - soaked till soft & sliced
3 pcs Fishball - halves
1 pc Shallot - cut into wedges
5g Salted Black Beans (about 1 tsp) - coarsely chopped
2-3 slices Ginger
some Spring Onions - cut into 4 cm length
1 tbsp Cooking Oil
Seasoning:
70ml Water
1 tbsp Oyster Sauce
1/2 tsp Sugar
dash of White Pepper
1 tbsp Corn / Tapioca Flour - mix with some water into starch
Step by Step:
1. Cut everything into desired shapes & sizes.
2. Heat up pan with some oil. Saute ginger & shallot till fragrant.
3. Add in chopped salted black beans and saute for 30 secs till fragrant.
4. Next, you can put in everything except spring onions & seasoning.
5. Stir to mix evenly for about a minute.
6. Add water & cover it. Let it simmer for about a minute.
7. Add sugar, oyster sauce & white pepper. Stir to combine.
8. Slowly add in starch mixture while stirring continously until the gravy reaches your desired thickness.
9. Lastly, add spring onions & give a quick stir. Dish up & ready to serve.
Happy Cooking..