Ingredients
- 160 grams or 1 tube egg tofu, cut into equal discs
- oil for deep frying
Gravy
- 1 onion or shallot, sliced
- 1 teaspoon garlic, minced
- 1 teaspoon ginger powder
- 100 grams beef / pork, minced
- 5 prawns, peeled
- 2 tablespoons vegetarian oyster sauce
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 cup chicken stock or water
- 3 baby corn, cut into small cubes
- 1/2 carrot. sliced
- a handful of baby bok choy or other leafy vegetables of choice)
- cornstarch slurry (1 tablespoon cornstarch + 3-4 tablespoons water)
- 1 teaspoon sesame oil
- 1/4 teaspoon ground white pepper
Hotplate
- 2 eggs, beaten
Instructions
- Cut the egg tofu cube in half and gently squeeze out the tofu. Slice it into equal discs and lightlot on paper towels to remove excess moisture.
- Fill a pan with enough oil to deep fry the egg tofu discs. Allow it to get hot over medium-high heat.
- Gently lower egg tofu into the oil and allow it to fry untill godlen brown. Remove and drain on paper towels.
- To make the gravy, add the oil to the pan or skillet.Once it becomes hot, add onion, garlic and ginger. Stir fry it untill fragrant.
- Add in minced meat and saute it untill it is 80% done, before adding prawns next.
- Add oyster sauce, light soys sauce, dark soy sauce and stir to combine together.
- Once fragrant, add the chicken stock or water. Stir to incorporate.
- Add carrots and baby corn. Allow the mixture to come to a boil.
- Once the sauce is boiling, add in bok choy or leafy vegetable of your choice.
- Stir in cornstarch slurry untill the sauce thickens to a gravy.
- Add final touch of sesame oil and ground pepper. Gravy is done!
- Add oil to cast iron pan or skillet. Allow it to get hot.
- Add the beaten eggs and allow it to coat the base of the hot pan. Swirl it around so egg lifts onto the sides of the cookware.
- Once the bottom is set but the top still runny. Top the fried egg tofu and pour over the gravy.
- Remove from heat and serve it immediately!
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