Sapo Egg Tofu with Steamed Basmati Rice

Instructions

1. 1

   Prepare and fry the egg tofu. Carefully remove the egg tofu from the tubes and slice into 1-inch thick rounds. Gently pat each piece dry with a paper towel. Place 3 tbsp of cornstarch on a plate and lightly coat each tofu piece on all sides. Heat 1/2 cup of oil in a wide pan or wok over medium-high heat. Once hot, gently place the coated tofu pieces in the oil. Shallow fry for 2-3 minutes per side, until they are golden brown and crisp, working in batches if needed. Remove the fried tofu with a slotted spoon and drain on a wire rack or paper towels. Set aside.

2. 2

   Prepare the sauce and slurry. In a bowl, whisk together the soy sauce, vegetable broth, white pepper powder, sugar, and salt. Set aside. In a separate small bowl, mix the remaining 2 tbsp of cornstarch with 4 tbsp of water until smooth to create the slurry. Set this aside as well.

3. 3

   Stir-fry the vegetables. Carefully discard the excess oil from the wok, leaving about 1-2 tbsp. Heat the remaining oil over high heat. Add the minced ginger, garlic, and slit green chilies, and sauté for 30 seconds until fragrant. Add the onion petals and cook for 1 minute until they start to turn translucent. Add the carrots, capsicum, and mushrooms, and stir-fry for 2-3 minutes until the vegetables are tender yet still crisp.

4. 4

   Combine and finish the dish. Pour the prepared sauce mixture into the wok with the vegetables and bring it to a rolling simmer. Give the cornstarch slurry a quick stir, then slowly pour it into the simmering gravy while stirring constantly until it thickens, about 30-60 seconds. Gently fold in the fried egg tofu pieces, coating them in the sauce. Turn off the heat, drizzle with sesame oil, and garnish with chopped spring onion greens. Serve immediately with steamed jasmine rice or noodles.