Braised Egg Tofu with Minced Mushroom and Peas

Ingredients

Instructions

1. 1

   Heat vegetable oil in a wok or frying pan over medium-high heat. Gently pan-fry the sliced egg tofu until golden brown on all sides. Remove and set aside on a plate lined with paper towels to drain excess oil.

2. 2

   Pour out most of the oil from the wok. Add minced garlic and finely minced shiitake mushrooms. Stir-fry for 2-3 minutes until fragrant and mushrooms are softened.

3. 3

   Add finely diced carrot and green peas to the wok. Stir-fry for another 1 minute.

4. 4

   Pour in vegetable stock, light soy sauce, vegetarian oyster sauce, sugar, and white pepper. Bring the sauce to a simmer.

5. 5

   Gently add the pan-fried egg tofu back into the wok. Let it simmer in the sauce for 3-5 minutes, allowing the tofu to absorb the flavors.

6. 6

   Stir in the cornstarch slurry to thicken the sauce to your desired consistency. Drizzle with sesame oil and gently toss.

7. 7

   Serve hot in a claypot or deep serving dish with steamed rice.