2 rolls Japanese Egg Tofu – cut into 8 pieces
2 luffas – peeled and cut in 3 inch lengthwise (remove seeds)
1 tsp corn flour
1 egg – lightly beaten
2 cloves garlic – minced
100 g enoki mushroom (trimmed off the ends)
1/2 carrot – sliced
2 dried shitake mushrooms – soaked till soft and sliced
1 tbsp each – oyster and abalone sauce
1 tbsp light soy sauce
A dash of pepper
Salt to taste
1 tsp Knorr All Seasoning powder
50 ml water
3 crabstick – shredded and deep fry till crispy
1) Coat egg tofu with corn flour and deep fry till golden brown. Drain and stack it in the centre of a round plate.
2) Reheat oil in a clean wok and saute mushrooms and garlic till aromatic. Add in luffa and stir fry till soft. Add in enoki mushroom, carrots and sauce ingredients. Stir to mix evenly and bring to a slow boil. Thicken with corn starch and stir in beaten egg, off heat and stir to distribute the egg evenly.
Arrange the luffa surrounding a round serving plate, fried egg tofu in the centre, sauce at the side and topped with crispy crabstick.