Egg Tofu Ingredients:
165g Soy Milk
1 tsp Cornstarch
50g Spinach, blanched
500ml Cooking Oil
14g Garlic, coarsely chopped
100g Shimeji Mushrooms
20g Onion, sliced
5g Chicken Stock Powder
9g Oyster Sauce
8g Mushroom Sauce
4g White Pepper Powder
4g Sesame Oil
5g Cornstarch, dissolved with 3 tbsp water
In a medium bowl, add eggs, soy milk, salt and cornstarch. Combine well. Set aside about 50ml of mixture for spinach later.
Roughly chop the blanched spinach and set aside.
Grease the insides of a medium bowl with oil and pour the tofu mixture.
Steam the tofu for about 15 – 20 minutes over medium heat until it sets.
In a bowl, add the blanched spinach and remaining tofu mixture and stir well.
Add the spinach mixture on top of the steamed egg and steam for another 15 minutes.
Once done, remove and set aside.
Over medium heat, heat up the frying pan with some oil.
Cut the tofu into desired sizes and fry it until it turns golden brown.
To make the mushroom sauce, sauté the garlic and onions in some oil until fragrant.
Add water and bring it to a boil.
Add oyster sauce, mushroom sauce, sesame oil, chicken stock powder, white pepper powder, leek, shimeji mushrooms and stir well until combined. Cook well.
Add cornstarch slurry and simmer until the sauce thickens.
Remove and set aside.