Ingredients: Salmon fillet 120g, ½ box of firm tofu, ¼ of onion (sliced), green onion, 4-5 baby corns, ¼ of red bell peppers (sliced), 1 cup of grated carrot. 1 cup of black fungus, green peas, 1-2 cloves of garlic, ½ bowl of cooked rice.
Seasoning: appropriate amount of salt, black pepper, soy sauce and rice wine.
- Marinate the salmon fillet with salt & pepper for at least 20 min. Use a kitchen towel to wrap the firm tofu and put a weighted object on it for 10-15 min to drain the water. Cut the salmon fillet and tofu into bite-size pieces.
- Heat up 1 tsp of olive oil over medium heat. Grill the salmon and tofu until the surfaces turn golden brown. Then, set aside for later use.
- Fry the sliced onions, green onion strips and sliced garlic until fragrant, then, add veggies and 1 tsp of rice wine into it and fry together. After this, pour 1/2 cup of water into it and steam for 1 min. When the veggies turn soft, add the grilled salmon, tofu and 1 cup of soy sauce into it. Stew for 2-3 min over low heat. When it is done, you can serve it with a bowl of warm rice. Finally, a yummy meal is ready!