Egg Tofu

Dearest hubby bought so many tubes of egg tofu that I was trying to clear them off the fridge. He had previously bought 3 tubes and it was still sitting in the fridge when he bought another 3 tubes. This is what happened when the person who does grocery shopping doesn't know what else is still in the fridge. 

Most of the time, I would be making sizzling tofu with this kind of egg tofu. However, as hubby and me have very late dinner, by the time we eat, I feel that the tofu is no longer as nice as the gravy would have been non-existent, being soaked up by the tofu and egg. The dishes would normally be ready by 6 or 7pm. So when we have our dinner  around 9.30pm, it would have been left sitting on the dinner table too long. So, this round, I am making a similar but improved version that would remain nice longer. I have also removed some key ingredients which are the egg and mushrooms and minced pork. This is my sizzling tofu without the sizzling hotplate. Since it would be misleading to call this a sizzling tofu, I omitted the word sizzling and I am just naming it egg tofu. ;-O

Egg Tofu

Ingredients:

2 tubes egg tofu, cut into 1 cm thickness
2 inch carrot, diced
6-7 shrimps, cleaned and remove shells
1 stick fishcake, sliced thinly
3 cloves garlic, minced
Dark soy sauce
Light soy sauce
Oyster sauce
Sesame oil
Pepper
Salt
Sugar
Water
Cornflour

Method:

1. Marinade shrimps with sesame oil, light soy sauce and some cornflour. Set aside.

2. Coat the tofu with corn flour and fry till golden. Set aside.

3. Heat 1/2 tbsp oil and add in minced garlic. Saute till aromatic.

4. Add in fishcake slices, shrimps and carrot, followed by few drops of light soy sauce. Stir-fry a while before adding in water, dark soy sauce and oyster sauce.

5. Season with salt, sugar and light soy sauce.

6. If required, blend in thickening (water+cornflour)

7. Once it comes to a boil, add in tofu.

8. Dish up and serve.