Ingredients with Measurements:
- 1 package of dried cuttlefish (about 4 oz)
- 1 block of firm tofu (14 oz)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 garlic cloves, minced
- 2 tablespoons of vegetable oil
- 1 tablespoon of soy sauce
- 1 tablespoon of oyster sauce
- 1 teaspoon of sugar
- Salt and pepper to taste
- Chopped green onions for garnish
Special equipment needed:
- Wok or large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. Soak the dried cuttlefish in warm water for 10 minutes until it softens. Drain and cut into bite-sized pieces.
2. Cut the tofu into bite-sized cubes and pat dry with paper towels.
3. Heat the wok or skillet over high heat and add the vegetable oil.
4. Add the garlic and stir-fry for 10 seconds until fragrant.
5. Add the sliced onion and stir-fry for 1-2 minutes until it softens.
6. Add the sliced bell peppers and stir-fry for 2-3 minutes until they are slightly softened.
7. Add the dried cuttlefish and stir-fry for 2-3 minutes until it is slightly browned.
8. Add the tofu cubes and stir-fry for 2-3 minutes until they are slightly browned.
9. Add the soy sauce, oyster sauce, sugar, salt, and pepper. Stir-fry for 1-2 minutes until everything is well combined.
10. Garnish with chopped green onions and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 240
- Fat: 14g
- Carbohydrates: 14g
- Protein: 17g
Substitutions for ingredients:
- Instead of dried cuttlefish, you can use dried squid or shrimp.
- Instead of firm tofu, you can use silken tofu or tempeh.
- Instead of red and green bell peppers, you can use any color bell peppers or other vegetables such as broccoli, carrots, or mushrooms.
Variations:
- Add some chili flakes or hot sauce for a spicy kick.
- Add some sliced ginger for extra flavor.
- Add some cashews or peanuts for crunch.
Tips and tricks:
- Make sure to pat dry the tofu cubes before stir-frying to prevent them from breaking apart.
- Soak the dried cuttlefish in warm water to soften it before stir-frying.
- Use a wooden spoon or spatula to stir-fry to prevent the tofu from breaking apart.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stir-fry in the microwave or on the stove over medium heat until heated through.
Presentation ideas:
- Serve the stir-fry in a large bowl or on a platter.
- Garnish with chopped green onions or sesame seeds.
Garnishes:
- Chopped green onions or scallions
- Sesame seeds
- Chopped cilantro or parsley
Pairings:
- Serve with steamed rice or noodles.
- Serve with a side of stir-fried vegetables.
Suggested side dishes:
- Stir-fried broccoli or bok choy
- Steamed or fried rice
- Egg rolls or spring rolls
Troubleshooting advice:
- If the tofu breaks apart during stir-frying, try patting it dry with paper towels again or using a non-stick skillet.
Food safety advice:
- Make sure to cook the dried cuttlefish and tofu thoroughly before serving.
Food history:
- Dried cuttlefish is a popular ingredient in Asian cuisine, especially in Korea and Japan.
Flavor profiles:
- Salty, savory, slightly sweet, and umami.
Serving suggestions:
- Serve hot as a main dish or as a side dish.
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Region: Chinese