Thursday, July 23, 2009
Easy Tofu Puffs with Two Color Peppers in Oyster Sauce
Minimum ingredients, maximum flavors.
I am never the minimalist. When doing a "simple" stir fry, I probably dump in all the sauces I have in my kitchen into the dish...
Light soy? Yes!
Dark soy? OK, I needed some color...
Shaoxing wine? I love the fragrance!
Oyster sauce? What's not to love?
Kecap manis? Sure! I gotta remember my Indonesian heritage
Sambal ABC? Bring it on! Gotta have some heat!
Ketchup? What the heck, why not? Could always use a touch of tang...
Mayo? Damn! This jar is empty!
...something like that.
But this time, I don't know if it was the heat...or waking on the wrong side of the bed....or drank the wrong medicine...I didn't try to empty my fridge into the pan...
Tofu Puffs with Two Color Peppers in Oyster Sauce
They are my ultimate meat replacement. Whenever I needed a filling, satisfying side dish, and there should not be any more meat in the already super carnivorous menu, tofu puffs always came to my rescue. They are readily available here, super cheap (HK$5 for a HUGE bag from Yu Kee), could be served soft or crispy, wonderful things could be stuffed into them, and they absorb flavors like there's no tomorrow! Look out for these babies in your next trip to Asian grocery shops.
- approximately 8 tofu puffs (halved, allowing the inner part to absorb flavors)
- red and yellow peppers, one of each, remove seeds and core, cut into bite sized chunks
- olive oil, oyster sauce, a bit of water
Saute peppers in hot olive oil, add tofu puffs, add oyster sauce, add a bit of water, mix well, cook through.
Serve as a side of meat dishes, or as one of your vegetarian dishes selection.
Remind me to buy a replacement for that empty jar of mayo...