Steamed Egg Tofu with Minced Mushrooms and Peas

Ingredients

Instructions

1. 1

   Prepare egg tofu: Slice egg tofu into 1.5 cm thick rounds and arrange them carefully on a heatproof plate.

2. 2

   Steam tofu: Place the plate of tofu in a steamer. Steam for 8-10 minutes until heated through and slightly puffed.

3. 3

   Prepare aromatics: Heat vegetable oil in a wok or frying pan over medium heat. Add minced garlic and ginger. Sauté until fragrant.

4. 4

   Cook mushrooms and peas: Add minced shiitake mushrooms to the wok. Stir-fry for 2-3 minutes until fragrant. Add thawed green peas. Stir-fry for another minute.

5. 5

   Season the topping: Pour in water, light soy sauce, vegetarian oyster sauce, sugar, and white pepper powder. Bring to a simmer.

6. 6

   Thicken the sauce: Stir in the cornstarch slurry and cook until the sauce thickens. Drizzle with sesame oil.

7. 7

   Assemble and garnish: Carefully pour the mushroom and pea topping over the steamed egg tofu. Garnish with chopped spring onion. Serve hot.