Capcay Tahu
Ingredients
| Ingredient | Quantity |
|---|---|
| Tofu (pressed, diced) | ½ block |
| Fish balls (optional) | ½ cup |
| Napa cabbage | ½ small head |
| Carrot | 1 medium |
| Green onions | 2 stalks |
| Oyster sauce | ½ tablespoon |
| Cooking oil | As needed |
| Water | As needed |
| Ground pepper | A pinch |
| Bouillon powder | To taste |
| Sugar | A pinch |
| Cornstarch | 3 tablespoons |
Instructions
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Begin by cutting the tofu into small rectangular pieces. Slice the carrot diagonally into thin pieces, ensuring they aren’t too thick. Cut the napa cabbage at an angle, also in thin strips, and finely chop the green onions.
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Heat a small amount of cooking oil in a pan over medium heat. Add the tofu and fry until golden and crispy.
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Once the tofu is cooked, add the sliced carrot, followed by the napa cabbage. Stir well to combine.
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Pour in the water, then add the oyster sauce and bouillon powder. Cover the pan and let the vegetables cook until they begin to soften.
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After a few minutes, add the green onions, followed by the cornstarch mixed with a little water to create a slurry. Stir gently to combine and allow the dish to thicken.
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Taste the dish and adjust seasoning with ground pepper, sugar, or more bouillon if necessary. Once everything is cooked through and the flavors meld, remove from heat.
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Serve your Capcay Tahu warm, enjoying this delightful dish as a main course or side.
This vibrant dish is not only colorful but also packed with flavors, making it an ultimate favorite in any meal! Enjoy!
