I always have egg tofu and mixed vegetables in my fridge, the egg tofu is usually for steaming with pork or braising with fish and the mixed vegetables for frying rice. Having these ingredients ready, it was easy to dish up Egg Tofu with Mixed Vegetable, a delicious dish for either lunch or dinner.
Ingredient:
- 2 tubes of egg tofu
- 150 g mixed vegetables
- 6-8 pcs of prawns, shelled and de-veined
- 1 egg
- 2 cloves garlic, chopped
- 3 tbsp corn flour / tapioca flour / potato flour
- 1/2 cup water
- 2 tbsp light soy sauce
- 1/2 tsp salt
- 1/2 tsp white pepper powder
- Cooking oil
Method:
- Heat wok with cooking oil.
- Cut egg tofu into 1-cm height.
- Coat with flour and gently put them into wok.
- Fry them till both sides are golden brown. Ladle up and set aside.
- Remove oil from the wok leaving about 2 tablespoons.
- Add garlic to the wok and fry them till they are fragrant.
- Add prawns and mixed vegetables to the wok and fry them till the prawns are cooked and the mixed vegetables are softer.
- Add water to the wok and let it boil.
- Beat the egg and drop it into the wok stirring the water in a circular movement.
- Add fried egg tofu to the wok.
- Add light soy sauce, salt and pepper to the wok.
- Let the sauce simmer for about 10 minutes.
- If the sauce is too watery, add some water to the remainder of the flour which was used for coating the egg tofu earlier, stir it and pour it into the wok, gently stirring the ingredients.
- Dish up and serve.