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Shrimp Egg Tofu

Prep Time 10 minutes
Cook Time 15 minutes
Servings 6

Ingredients

  • 16 oz egg tofu cut into thick discs
  • Oil for frying
  • 2 cloves of garlic minced
  • 1 ½ cups of chicken stock
  • 2 tbsp oyster sauce
  • 1 tbsp tamari
  • 1 tsp sesame oil
  • Dash of white pepper
  • ½ cup frozen peas carrots, corn
  • 1 pack small mushrooms chopped to bitesize if needed
  • ⅓ lb of baby shrimp cooked
  • Cornstarch solution 2 tbsp water and 2 tbsp cornstarch whisked together

Instructions

  1. In a wok, heat up oil on medium-high to shallow fry tofu. Shallow fry tofu for 2-3 minutes on each side until golden brown. Transfer to a paper towel lined plate once done. Pour out excess oil.
  2. In the wok over medium heat, saute garlic. Add the stock, oyster sauce, tamari, sesame oil, and white pepper to the work and bring to a boil.
  3. Add the frozen peas, carrots, corn, mushrooms, and tofu to the wok and cook for a minute.
  4. Add the shrimp and let cook for another minute.
  5. Lastly pour in the cornstarch solution and let the sauce thicken.
  6. Now it’s ready to serve!