Japanese Egg Tofu - These are vacuum packed in plastic tubes, medium-soft textured in a slightly off white colour. It turns a mild shade of yellow when cooked and has an eggy taste to it as it melts in your mouth. This is a family favourite when we go to Chinese restaurants where it's typically served on a hot plate. I tried to re-create something similar in my kitchen.
Egg tofu - 3 packets
Onions (chopped) - 1
Minced prawns - 7-8
Minced chicken - 100g
Minced fishball - 100g
Spring onion (chopped) - 1
Soy sauce - 1 tbsp
Oyster sauce - 1 tbsp
Corn flour - 1/2 tbsp
Chicken stock - 1 cup
Salt to taste
Pepper to taste
Cut the tofu into one inch slices and pan fry both sides until lightly brown, then set aside.
Sautee half of the spring onions, onions, minced prawns, chicken and fishball.
Add in the soy sauce, thick soy sauce, chicken stock and salt.
Stir in the cornstarch, cook to a boil and let it simmer for a minute or so.
Add in a dash of pepper. Pour gravy over tofu. Garnish with the remaining spring onions.
Serve with warm steamed rice.
(P.S: You could also stir in an egg when the gravy is boiling for an added oomph.)