Pan fried tofu & Stir fried bean sprouts

Rice : Steam and cook the rice with salt as per taste. Keep this warm on the side until it is time to serve.

For the Pan fried tofu : Spread a layer of 3-4 kitchen paper towels and drain the tofu over it. Cover it with another layer of 3-4 kitchen paper towels and press it very gently to squeeze the extra water out.

Cut the tofu in medium sized pieces and sprinkle with salt generously.

Heat a non stick pan. Once the pan is hot, pour 1 tsp of oil and swirl it nicely to coat the pan. Place the tofu pieces gently and cook on a low-medium heat turning them only once.

Note that the tofu pieces will tend to stick to the pan initially but once cooked it can be flipped easily and tossed around. Cook in batches as required, drain the tofu pieces on a kitchen paper towel and keep aside.

In a bowl, mix water and corn flour. Add black pepper powder, oyster sauce, dark soy sauce and mix well. If required, you can add salt according to taste but remember that tofu is seasoned with salt as well.

Heat 1 tsp oil in a pan, saute the garlic until raw smell disappears. Add spring onions and fry until they turn translucent. Add sauce and corn flour into the pan and mix well. Simmer and cook till the sauce thickens slightly.

Add pan fried tofu pieces and let them coat in the sauce evenly. Then add the sliced spring onion greens and turn off the flame immediately.

For the bean sprouts : Heat oil in a pan. Saute the garlic until raw smell disappears. Add sliced carrots and stir fry for 30 seconds.

Add bean sprouts, sprinkle salt, pepper, soy sauce and stir fry on a high heat until cooked. Bean sprouts should not be cooked too much and should be slightly crunchy.

Add sliced spring onion greens and turn off the flame immediately.

Serve it hot.