Pad dry the beancurd with kitchen towel, then coat with starch.
Pan fry both side of beancurd until golden brown, set aside.
Heat the pan, saute the minced galrlic over medium heat. Add in konnyaku, black fungus, carrot, water and all the seasonings. Stir fry and bring to boil.
Add in beancurd and stir fry. Add in corn starch water and cook until the sauce is thickened.
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