- 1 tube egg tofu
- 1 tsp chopped garlic
- 100 ml chicken stock
- Handful of frozen mixed vegetables
- 4 prawns
- 1 egg
Shallow fry the tofu till golden brown on each side and set aside.
Fry some chopped garlic with a teaspoon of oil.
Wait till garlic is fragrant and add in some rich chicken stock and season to taste.
Put in the defrosted mixed vegetables and prawns together.
Wait for the prawns to turn reddish and immediately stir in some beaten egg, a little at a time.
If the sauce is not thick enough, you can thicken it with cornstarch slurry (corn flour mixed with water).
Lastly, add in the tofu which you fried earlier and mix well. Serve hot.
Photo and recipe courtesy of Derek Woo Mun Chung/SIA