Japanese Tofu and Vegetables

This is such a terrifically flavourful dish. It will definitely be part of my meal rotation. The next time, I would probably not add the chicken strips. The dish is good with just tofu and vegetables.

This recipe is adapted from Kuali and serves 4.

Ingredients:
1 packet Japanese tofu ; cut into 1.5cm pieces
Tapioca flour ; for coating
1 teaspoon Garlic ; chopped
1/2 teaspoon Ginger ; chopped
1 tablespoon oil
1 teaspoon sesame oil
100 grams chicken meat ; steamed and shredded
2 pieces Chinese black mushrooms ; soaked and sliced thinly
25 grams frozen green peas ;
25 grams carrots ; diced
~~ -- Seasoning -- ~~
1/2 cup water
3/4 tablespoon oyster sauce
1/4 teaspoon light soy sauce
1 teaspoon sugar
1/4 teaspoon pepper
1 teaspoon Shao Hsing Hua Tiau wine ; (optional)
1 teaspoon chicken stock granules
~~ -- Thickening -- ~~
1 tablespoon corn flour
2 tablespoons water

Instructions:
Coat sliced tofu pieces in tapioca flour. Deep fry in hot oil until golden. Dish out and drain on absorbent kitchen paper towels.

Heat oil and sesame oil in a wok; saute ginger and garlic until fragrant. Add black mushrooms and carrots. Stir-fry well. Add seasoning, green peas and chicken meat. Blend in thickening. Add tofu pieces. Give it a good stir and serve immediately.