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Peel taro skin, wash taro, cut taro into 1 inch cube.
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Also cut bean curd into cube.
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Marinate taro and bean curd with salt, MSG, sugar and cornstarch for 10 minutes.
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Heat up vegetarian cooking oil in a wok. Spread taro and bean curd pieces into oil. Turn heat to medium. Fry taro and bean curd till crisp. Remove from wok.
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With 1 tablespoon of oil remains in wok, put taro and bean curd back into wok. Pour in a cup of water mixed with small amount of soy sauce, MSG, sugar in a cup of water. Cook until sauce is absorbed.
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Serve while this dish is hot.
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