Tofu Skin and Tomato Stir-Fry

20240403 #breakfastdiary 1022, 12°C/cloudy According to Wikipedia, fuzhu (Chinese: 腐竹, pinyin: fǔzhú) is dried tofu skin used in Chinese cooking — the thin film that forms on the surface when making tofu is gathered, rolled into long sticks, pressed, and dried. (Source: Wikipedia) Fuzhu in Chinese, yuba in Japanese, dubupi in Korean — whatever you call it, here's #tofuskinandtomatostirfry with it. 1. Heat oil in a pan and lightly stir-fry the tofu skin. 2. Mix 1 tbsp starch with 4 tbsp water to make a starch slurry. 3. Score 2 Daejeo tomatoes, blanch in boiling water, peel, and cut into wedges. 4. Slice 1 clove of garlic thinly (a mandoline makes this easy). Heat a little oil in a pan and stir-fry the garlic, then the tomato, then add the prepared tofu skin along with 1 tbsp oyster sauce, 1/4 tsp sesame oil, salt, and pepper. A recipe from the #commonvegetablesbecomeuncommondrinkingsnacks series.