Savoury tofu with japanese seaweed topping

Ingredients

• 1 tbsp of oyster sauce
• some dried cuttlefish - shredded type ( soaked for 2 minutes)
• 1 pip of garlic - chopped
• a drop of black thick soy sauce * optional
• 1 tsp of olive oil
• 1 tsp of cooking wine
• 3/4 cup of water

1) Thickening:

• 1 tsp of corn flour
• 2 tbsp of water

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Preparation

• Heat up the wok and add in the olive oil and garlic, sauteed a minute, add in the dried cuttlefish and stir fry till fragrant,
• Add in the rest of the ingredients and when it boils, add in the thickening.
• Pour the gravy over the tofu when ready to serve.