Serves 4
Directions
- 1Heat the wok and add some cooking oil.
- 2Add 400g of sliced egg tofu.
- 3Brown each side for about 2 minutes.
- 4Once the tofu is browned, remove it from the wok.
- 5Fry 2 shallots (chopped) until fragrant.
- 6Stir fry 4 Chinese dried mushrooms (rehydrated & halved) for a while.
- 7Fry 3 cloves of chopped garlic until fragrant.
- 8Add 300g of enoki mushrooms and 100g of shimeiji mushrooms.
- 9Fry the mushrooms until soft.
- 10Add in the seasoning: 2 tbsps oyster sauce, 2 tbsps light soy sauce sauce, 0.5 chicken stock powder.
- 11Stir to mix well.
- 12Add in 500ml water, 0.5 teaspoon sugar and 1 tablespoon premium dark soy sauce.
- 13Add the cooked egg tofu.
- 14Submerge the tofu in the stock and cook for 8 minutes over medium high heat without the lid.
- 15Add 1 tsp salt or to taste.
- 16Stir gently to mix well.
- 17Thicken the sauce up with some cornstarch solution.
- 18Turn the heat down to low.
- 19Add in 1 beaten egg.
- 20Mix well and serve hot.
Ingredients
- 400 g egg tofu
- 2 shallots
- 4 dried Chinese mushrooms (rehydrated & cut in halves)
- 3 cloves garlic
- 300 g enoki mushrooms
- 100 g shimeiji mushrooms
- 2 tablespoons oyster sauce
- 2 tablespoons light soy sauce
- 0.5 tsp chicken stock powder
- 500 ml water
- 0.5 teaspoon sugar
- 1 tablespoon premium dark soy sauce
- 1 tsp salt
- Some cornstarch solution
- 1 beaten egg
- 1 tablespoon sesame oil
Equipment
wok
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