1 block square tofu (bought from wet market) – sliced into 4 pieces
Dash of salt
Corn flour for coating
1 egg – lightly beaten
1 small can button mushrooms – sliced
1/2 cup fresh kernels
150 g minced chicken meat – season with dash of salt and corn flour
1/2 cup black fungus – minced coarsely
1 small tomato – cut into small cubes
3 cloves garlic – minced
1 tbsp oyster sauce
1 tbsp vegetarian mushroom sauce
1 tbsp light soy sauce
1 tsp Knorr All-In- Seasoning powder
1/2 tsp mushroom granule
Salt and sugar to taste
80 ml water
1 stalk coriander leave – coarsely chopped
1 stalk spring onion – coarsely chopped
1) Marinade tofu slices with salt and corn flour for 20 minutes. Dipped into beaten egg and deep fry till golden. Drain and set aside.
2) Reheat oil in a clean wok and saute garlic till fragrant, add minced meat and fry till opaque. Add in black fungus, kernels, button mushrooms, tomato and stir fry over medium high heat for 1 minute. Add water and sauce ingredients, cover and bring to a slow boils for 2 minutes.
3) Add in fried tofu slices and continue to simmer over low heat for 1 minute. Thicken with corn starch and the balance of beaten egg. Add spring onion, stirring carefully to mix with the sauce. Taste accordingly.
4) Dish out, garnish with coriander leaves and serve hot