Curry Stir-fried Dried Tofu Strips

Name: Curry Stir-fried Dried Tofu Strips
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 200 g White dried tofu (cut into 6 cm long fine strips); 50 g Cooked bamboo shoots (cut into 6 cm long fine strips); 2.5 g MSG; 2.5 g Wet starch (for thin sauce thickening); 10 g Sesame oil (drizzled in); 1.5 g Curry powder (stir-fried until fragrant); 3 g Fine salt; 60 g Vegetable oil (added when pan is 60% hot, approx. 150°C); to taste Cooking wine (no amount specified in original)

A Zhejiang-style stir-fry of shredded white dried tofu and bamboo shoot threads, seasoned with curry powder for a tender, aromatic finish with a gentle hint of heat.

20 min

Easy

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Ingredients

White dried tofu (cut into 6 cm long fine strips) 200 g

Cooked bamboo shoots (cut into 6 cm long fine strips) 50 g

MSG 2.5 g

Wet starch (for thin sauce thickening) 2.5 g

Sesame oil (drizzled in) 10 g

Curry powder (stir-fried until fragrant) 1.5 g

Fine salt 3 g

Vegetable oil (added when pan is 60% hot, approx. 150°C) 60 g

Cooking wine (no amount specified in original) to taste

Instructions

Prep and cut

Cut the dried tofu and bamboo shoots into 6 cm long fine strips

Stir-fry dried tofu strips

Heat a wok over medium heat, add vegetable oil until it reaches 60% heat (approx. 150°C), add the dried tofu strips and stir-fry until they form a slight crust, add curry powder and stir-fry until fragrant, then add the bamboo shoot strips.