200g firm tofu, cubed
4 dried shitake mushrooms, soaked until soft
3 cloves garlic, chopped
1 carrot, sliced
1 tbls sugar
1/2 tsp ground white pepper
1 tbls Maggi seasoning
1 tbls soy sauce
1 tbls fish sauce
1 bunch gai lan, sliced
2 tsp cornflour, blended with 1 tbls water
2 tbls red birds eye chillies, sliced
and soaked in rice vinegar to just cover
Heat 4 tbls coconut oil in wok, dust tofu cubes
in cornflour and fry until golden – remove from wok.
Heat 2 tbls oil and fry garlic until golden.
Add sliced mushrooms and carrots – stir.
Add sugar, pepper, sauces and gai lan stems – stir.
Add gai lan leaves and 1/2 cup of mushroom soaking water,
bring to boil and thicken with cornflour. Add tofu and stir.
Serve with rice and chilli/vinegar garnish.
Inspired by Kit Pung Restaurant Thanon Phetkasem – Trang