I still remember when I was very little, my family still lived in our first home. We moved several times after that one. At that time, there is a roasted goose shop (if I remember correctly) across the street. My father was very busy and he’s on business trip almost everyday. I could only see him when it’s Chinese New Year or less than 10 days in a year probably. Cos my memory about him was almost blank before I went to primary school (not because I was too little. I still keep the memory about other people, so…..) Later, he didn’t have to travel around to do business. He stayed in my hometown and opened a small factory. My mom became busy too. They worked together to run that factory.

I grew up with my sister. That’s why my sister and I are very close.

According to my vague memory, my father or mother used to cook tofu for us as breakfast when they had time and not rush to work. At that time, tofu sellers rode their bikes and went through the streets to sell their hot and freshly-made tofu. My parents would buy a small piece. Cut it into slices. Fry a bit with green chili. Season with salt. And that’s our very simple breakfast. Well, that’s the story came to my mind when I see tofu.

Back to my dish. Tofu is a very convenient food. It can be steamed, fried, boiled and roasted. This is a very simple dish to cook.

1. Cut tofu into medium slices. Fry them with a little oil in the pan till golden brown on both sides. After frying, tofu will be more hard and not easy to be broken during cook.

2. Heat the pan again. Sauté a little chopped garlic and ginger till aromatic.

3. Add in black fungus, stir fry for 2 mins.

4. Add in 1/2 tablespoon light soy sauce, 1/2 tablespoon oyster sauce and 1 tablespoon water. Stir well.

5. Put fried tofu back in the pan. Simmer for 2 mins. Let the flavor in.

6. Reduce the sauce with high heat. Add in a little chopped green chili. Fry a bit.

7. Add in a little corn starch water. Stir fry evenly. Season with salt if you need.

Serve hot.