Menu
Slice the tofu and fry in hot oil until golden brown. Slice the carrots, onions, wood ear mushrooms, and garlic. Prepare the snow peas by removing the strings.
Heat 15g of salad oil in a pan, stir-fry the onions and garlic slices until fragrant, then add the carrot slices. Next, add the Kimlan Vegetarian Mushroom Oyster Sauce, water, sugar, and white pepper powder. Bring to a boil, then add the tofu slices and snow peas. Simmer over low heat for 1-2 minutes, then thicken the sauce with the cornstarch water mixture before serving.
