Ingredients:
2 tube Egg Tofu – cut to about 2 cm thick
1 tsp Garlic – chopped
3 Slices Ginger
120g Prawns – shelled, season with some salt and pepper
100g Roast Pork – cut to bite size
3-4 pcs Mushrooms – soak in water till soft
Some Broccoli – cut to bite size and blanch in boiling water for 2 mins, dish up and dip in cold water and drain.
Seasoning
1 tbsp Oyster sauce
1/4 tsp Salt
1 tsp Light soy sauce
300ml Water
Method:
- Deep fry tofu until golden brown. Dish up and set aside.
- Heat some oil in wok, saute chopped garlic and sliced ginger until fragrant.
- Add in prawns, roast pork, mushrooms and stir well. Add seasoning, tofu, broccoli and cook for 2 mins.
- Thicken with corn flour water (1 1/2 tsp corn flour mixed with 2 1/2 tbsp water), mix well and serve hot.
Kitchen note: Can use chicken fillet or lean meat (season with some salt & pepper) to substitute roast pork. Add some carrot and snow peas in it to show more colours.
Egg Tofu is made from curdled soy milk, much in the same way cottage cheese is made from curdled cow’s milk. During this process, whole beaten eggs are added. The bean curd is then packaged in its tube where it coagulates and fills the interior space.
Egg Tofu has a milder, less beany flavour than regular tofu. Its texture is silky-smooth and slightly reminiscent of eggs. ~ Info from Vegetarian Cuisine
Its so sweet of Gulmohar from Collaborative Curry for sharing the Beautiful Award with me. Thank you very much!
