Soak bamboo fungus in cold water until soft then rinse the bamboo fungus and cut into short lengths
Soak dried mushroom in hot water until soft. Then cut into stripes.
Cut soft tofu into pieces. Microwave for 3 minutes.
Heat the wok with oil, chopped garlic and ginger. Stir fry the fungus and mushroom and sprinkle some cooking wine.
Add oyster sauce, few dashes of maggi sauce and water . Stew for 10 minutes. Then thicken the sauce by adding starchy water. Add chopped green onion and few dashes of sesame oil.
Pour the mixture onto the tofu.
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|Serving Size: 1 Serving (788g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 32 (2%)|
|Amt Per Serving||% DV|
|Total Fat 3.5g||5 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 0mg||0 %|
|Sodium 1072.2mg||37 %|
|Potassium 749.4mg||20 %|
|Total Carbohydrate 426.4g||125 %|
|Dietary Fiber 11g||44 %|
|Sugars, other 415.4g|
|Protein 12.8g||18 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1843
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