Hey everyone, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, bacon and tofu stir-fry in japanese style gravy. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Bacon and Tofu stir-fry in Japanese Style gravy is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Bacon and Tofu stir-fry in Japanese Style gravy is something that I’ve loved my entire life.

To begin with this recipe, we must prepare a few components. You can have bacon and tofu stir-fry in japanese style gravy using 9 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Bacon and Tofu stir-fry in Japanese Style gravy:

1. Take 3-4 slices bacon
2. Take 3-4 green onions or half an onion
3. Get 50 g carrot
4. Prepare 1 block firm tofu (350g)
5. Get 200 ml Chicken Broth
6. Take 1/4 tsp salt
7. Get 1-2 tsp soy sauce
8. Get 1/2 Tbsp vegetable oil
9. Prepare 2 tsp potato starch (or corn starch)

Instructions to make Bacon and Tofu stir-fry in Japanese Style gravy:

1. Cut the Tofu in half length wise and then cut it 2 cm wide.　Place it in a pan and cover with water. Turn the heat on high and bring to boil. Reduce heat and simmer for 2 minutes and drain.　This will prevent the tofu from falling apart when cooking.
2. Cut the bacon 1 cm wide. Slice the green onions diagonally 2 cm wide. Thinly slice the carrots into quarters.
3. Heat the vegetable oil in the skillet over medium heat and add the bacon, green onions and carrots.
4. Mix salt and soy sauce with the chicken broth and pour over the vegetables. Add the tofu and bring to boil. Turn down the heat to medium low and cook for 1 minute.
5. Mix potato starch with the same amount of water and pour over the tofu. Gently mix it until it thickens. Let it cook for 1 minute.
6. Remove from heat and serve immediately. The sauce will　liquefy once it is cool. To thicken the sauce, reheat it until hot.

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