Sweet & Sour Beancurd Sheet



1 pkt x 3 pcs fresh beancurd sheet (cut each into 3 pieces)

1 big onion (sliced)

150g zucchini (sliced)

6 cherry tomatoes (halved)

1 red chilli (sliced diagonally)

1 tbsp chopped garlic

5 tbsp cooking oil (divided)

Seasonings: (mixed well)

2 tbsp tomato sauce

2 tbsp apple cider vinegar

1 tbsp Worcestershire sauce

1 tbsp sugar

1 tbsp vegetarian oyster sauce

½ cup water

½ tsp corn starch

Preparation Instructions:

  1. Heat up a non-stick skillet with 3 tbsp of cooking oil. Pan-fry the fresh beancurd sheet until lightly golden. Remove and set aside.
  2. Add in 2 more tbsp of cooking oil in the skillet. Saute the sliced onion and chopped garlic until fragrant.
  3. Add in zucchini, cherry tomatoes and red chilli. Lightly sautéed.
  4. Add in seasonings and bring to a boil.
  5. Add in pan-fried beancurd sheet. Simmer until the beancurd sheet absorb most of the sauce.
  6. Dish out and serve.

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