Preparation time: about 20 minutes (without time for defreezing and soaking)
Defreeze the peas, drain the tofu and cut it in slices. Soak the black fungus for 15 minutes in lukewarm water. Clean, peal and cut the carrots in thin slices. Same for the spring onions: Clean, peal and cut it to 4 cm pieces. Peal the ginger and cut into quite thin sticks. Drain the mushrooms, remove the stem and cut the remaining part of the mushroom into stripes.
Defreeze the peas, drain the tofu and cut it in slices. Soak the black fungus for 15 minutes in lukewarm water. Clean, peal and cut the carrots in thin slices. Same for the spring onions: Clean, peal and cut it to 4 cm pieces. Peal the ginger and cut into quite thin sticks. Drain the mushrooms, remove the stem and cut the remaining part of the mushroom into stripes.
Mix 100 ml water with starch and stir the chilisauce and soy sauce. Now, mix all ingredients (Tofu and vegetables with the starch-based sauce) and boil it up for about 1 minute. Afterwards refine with salt. Serve and enjoy!
