Stir-fry Tofu with Capsicum and Wolfberries
Wolfberries is one of my favorite ingredients. I like to use them in herbal soups, vegetarian dishes, rice congee (porridge) and other dishes. It adds a delicate sweetness and flavor. It is also known to have powerful antioxidants and the Chinese believe that it is good for improving eyesight.
The tofu puffs used here are firmer in texture than the ones which have a hollow center. These are usually cut into half and they soak up the flavor of your dish for a tastier meal.
Ingredients
- 8 to 10 pcs fried tofu puffs
- 1 yellow capsicum, sliced.
- 1 tbsp dried wolfberries (soak in water until soft)
- 2 pips garlic, chopped
- cooking oil
- 1/2 tbsp soy sauce (or to taste)
- 4 to 5 tbsp of water
- salt, sugar (amount according to taste)
- 1 tsp sesame oil (optional)
Method
- Soak the tofu puffs in hot water briefly to remove excess oil and then cut into half.
- Heat 1 tbsp cooking oil, add in garlic and fry till fragrant.
- Add in capsicum slices and wolfberries and stir fry for a short while.
- Then add in tofu, followed by soy sauce, salt and sugar. Stir fry.
- Add in water and simmer for a very short while.
- Add in sesame oil.
- Dish up and serve hot with rice.
