Serves 4
Directions
- 1Heat up some oil to fry the tofu first
- 2Fry over medium heat.
- 3Brown the egg tofu on all sides.
- 4Fry each side for about 2 - 3 mins.
- 5Flip the tofu over when one side has browned like this.
- 6Fry the other side of the tofu until brown.
- 7Remove tofu from the heat once they have browned and set aside.
- 8Leave the heat on until the tofu have been removed from the oil.
- 9Remove all of the oil from the wok, leaving about 2 tbsps behind.
- 10Add in 4 cloves garlic (chopped).
- 11Add 20g carrot (sliced thinly).
- 12Add 160ml water.
- 13Add 1.5 tbsps oyster sauce.
- 14Add 1 tbsp low sodium light soy sauce.
- 15Add 1/3 tsp sugar.
- 16Add 1/3 tsp salt (or to taste)
- 17Add 100g prawns (deshelled & deveined).
- 18Add egg tofu.
- 19Add 100g of your favourite vegetables.
- 20Cook for 5 mins with the lid on.
- 21A few dashes of white pepper.
- 22Stir lightly to mix.
- 23Thicken the sauce up with some cornstarch solution to your preferred consistency.
Ingredients
- 300 g egg tofu
- 4 cloves chopped garlic
- 20 g thinly sliced carrots
- 160 ml water
- 1.5 tablespoons oyster sauce
- 1 tablespoon low sodium light soy sauce
- 0.333 teaspoon sugar
- 0.333 teaspoon salt
- 100 g peeled prawns
- 100 g vegetables
- dashes white pepper
- some cornstarch solution
Equipment
wokglass lidcolander
Tips
- Frying the egg tofu allows it to absorb the sauce better.
- Egg tofu can be air fried, but be careful when handling.
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