Fry the tofu until the color turns golden brown, then set aside (slice the tofu into small squares).
sauté the garlic, onion and tomato.
Put in the shrimp, oyster sauce, soy sauce and chicken cube. Simmer for 1 minute.
Add the carrots and water, then bring to a boil and simmer for 2 minutes.
Add the green and red bell pepper and mung bean sprouts.
Add a dash of ground black pepper.
Put in the tofu and simmer for 3 minutes.
Serve hot.
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