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    Crispy Tofu with Rehydrated Wood Ear Mushrooms and Bell Peppers

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    Pixicook editorial team
    clock-icon150 minutes

    A delightful combination of crispy tofu, rehydrated wood ear mushrooms, and bell peppers, all coated in a savory sauce.

    Soy
    Intermediate
    Chinese

    Ingredients for Crispy Tofu with Rehydrated Wood Ear Mushrooms and Bell Peppers

    units in
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    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Dried Wood Ear Mushrooms, rehydrated and cut into bite-sized pieces

    cups

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    Firm Tofu, drained and cut into 1-inch cubes

    0 lb

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    Water

    cups

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    Cornstarch

    tablespoons

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    Oyster sauce

    tablespoons

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    Light Soy Sauce

    tablespoons

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    Dark soy sauce

    teaspoons

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    Sugar

    teaspoons

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    Fine Sea Salt

    teaspoons

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    Neutral Oil

    tablespoons

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    Fresh Ginger, ⅛-inch-thick

    slices

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    Star Anise

    each

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    Scallions, white and green parts separated, cut on a diagonal into 2-inch lengths

    each

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    Minced Garlic, about 2 cloves

    teaspoons

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    Bell Pepper, seeded and cut into 1-inch pieces

    each

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    Bell Pepper, seeded and cut into 1-inch pieces

    each

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    Shaoxing Wine

    tablespoons

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