Ingredients (for 4):- Tofu (for pan-fry purpose) - 2 boxes
- Salt - 1/2 tsp (split into two uses)
- Egg - 2
- Corn starch - 1/3 cup
- Oil - 2 tbsp + 1 tbsp
- White and brown mushroom - 150 g
- Garlic - 2 cloves, chopped finely
- Ginger - 2 slices, chopped finely
- White vinegar - 1/2 tsp
- Chinese yellow wine - 1 tbsp
- Chicken stock - 1 cup
- Sesame oil - 1 tsp
- Oyster sauce - 2 tsp
- Soy sauce - 1 tsp
- Sugar - 1/2 tsp
- Salt - 1/8 tsp
- White pepper powder - dashes
Procedures:
1. Remove the stem of the mushroom and wipe clean using a wet kitchen paper.
2. Put the tofu on a plate and then sprinkle half of the salt. For each box, cut into eight slices. and then cut along the length to make 16 slices. Sprinkle with the remaining salt.
3. Put the corn starch on a plate, and then whisk the eggs and put on another plate.
4. Heat a flat pan on medium heat, then add 2 tbsp of oil.
5. Put a piece of tofu on the corn starch, coat with corn starch thinly, and then transfer to the egg and coat with the egg. Then tenderly put on the pan to pan-fry.
6. Turn the tofu over when slightly golden, and take out when both sides are pan-fried and firm.
7. Heat the pan on medium-high heat, and add a tbsp of oil. Add the garlic and ginger finely to stir-fry until fragrant.
8. Add the mushroom, continue to stir-fry to cook evenly.
9. Add white vinegar to keep the color, and then add Chinese yellow wine.
10. Add the chicken stock and when heated, cover with lid to cook for 3 minutes.
11. Add tofu and seasonings, cook until the sauce is reduced to half.
12. Add the corn starch with water to thicken the sauce, and then add the sesame oil.
13. Sprinkle with spring onion before serving.
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