Pepper garlic tofu/ panner
Thai Pepper garlic tofu/ panner
This dish serve in top Chinese restaurant you have hear the name of peeper garlic chicken this is veg version of it pepper garlic tofu /panner for all vegetarian lovers in my style.
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INGREDIENTS
350g firm tofu/ panner
2 tablespoons vegetable oil
1 onion, cut into thin wedges
3 garlic cloves, finely chopped
1 long red chilli, sliced
2 teaspoons cracked black pepper
1 bunch broccolini, trimmed halved
400g button mushrooms
1 red bell pepper
2 tablespoons oyster sauce
2 tablespoons light Soya sauce
1 tablespoons dark Soya sauce
1 tablespoons rice vinegar
1/3 cup liquid stock
Steamed jasmine rice and sliced red chilli, to serve .
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METHOD
Cut tofu into 2cm pieces. Place on a large plate lined with paper towel. Cover with paper towel. Press down gently to absorb any excess liquid. Stand for 10 minutes.
Heat wok over high heat. Add 2 teaspoons oil. Swirl to coat. Stir-fry half the tofu for 1 to 2 minutes or until golden. Transfer to a plate lined with paper towel.
Add remaining oil to wok over high heat. Swirl to coat. Add onion. Stir-fry for 2 minutes or until softened. Add garlic, chilli and pepper. Stir-fry for 1 minute or until garlic is fragrant.
Add broccolini , Bell pepper. Stir-fry for 2 minutes or until just tender. Add mushrooms. Stir-fry for 2 minutes or until just tender.
Return tofu to wok. Add oyster sauce, light Soya sauce, dark Soya sauce,rice vinager and stock. Mix it.
Stir-fry for 1 minute or until heated through. Serve with rice and topped with chilli.
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