1 cup of frozen mix vegetables (green peas, corns, capsicum)
2 cloves garlic, finely chopped
1 tablespoon oyster sauce
1 teaspoon light soy sauce
2 tablespoon corn starch, diluted with 1 cup water
2 eggs, lightly beaten
Pinch of salt and pepper
Carefully remove the egg tofu from the casing and cut it into slices (2-inch thickness).
Heat up enough oil on a non-stick pan for shallow frying. When hot, carefully add the tofu and pan-fry them both sides till golden brown. Dish up and set aside.
Remove all but one tablespoon of oil remaining in the pan and add garlic. Stir fry till fragrant, then add the minced chicken and prawn. Stir fry for 2 minutes.
Add the frozen vegetables and stir fry for a minute, then add the oyster sauce, light soya sauce, and corn starch water. Add a pinch of salt and pepper. Turn the heat to low and let it simmer for 1 minute. Dish up the sauce into a bowl.
Wipe the non-stick pan with a kitchen towel and then add 1 tablespoon of cooking oil and turn the pan to ensure the oil covers the entire base. Turn the heat up high. When the pan is hot, add the eggs in from the center and ensure it covers the entire pan.
While the side of the eggs is slightly cooked and the center still runny, place the tofu pieces onto it. Then carefully pour the sauce over and let it sizzle for a few seconds before turning off the heat. Serve it the tofu hot with the pan.
Keywords: Sizzling Japanese Tofu Recipe, Tofu Recipe