Creamy Tofu (Tokwa)

Steps

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1. 1
   Cut the extra firm tofu into even cubes of uniform size.
   ▶ ≈1:31
2. 2
   Deep fry the tofu cubes in batches in hot oil until golden brown, about 3-4 minutes per batch. Transfer to a paper towel-lined bowl to drain.
   ▶ ≈2:40
3. 3
   Melt butter with a little canola oil in a pan. Add the minced garlic and cook until browned, then add the chopped onions and cook until softened.
   ▶ ≈3:55
4. 4
   Add the fried tofu and stir-fry for about 30 seconds.
   ▶ ≈4:33
5. 5
   Add the frozen mixed vegetables (peas, carrots, and corn) and stir-fry for 2 to 2½ minutes on medium heat.
   ▶ ≈4:47
6. 6
   Add the Knorr chicken bouillon cube and cook for about 30 seconds to incorporate.
   ▶ ≈5:13
7. 7
   Mix the Knorr cream of mushroom with water until smooth, then slowly add to the pan while stirring constantly to avoid lumps.
   ▶ ≈5:36
8. 8
   Add extra water if needed and cream if desired. Reduce heat and simmer gently until the sauce thickens to about half its volume, being careful not to overheat the cream.
   ▶ ≈6:21
9. 9
   Top with toasted garlic chips and season with black pepper and salt to taste. Transfer to a serving plate and enjoy.
   ▶ ≈6:50