DIRECTIONS

PREPARE (15 minutes)

1. Rehydrate dried chinese/shitake mushrooms
2. Marinade the minced pork
• 1 tsp sesame oil
• 1 tsp cornflour
• pinch of salt and pepper  
3. Finely chop the 1 clove of garlic, 1.5 cm ginger, 2 pcs of rehydrated mushrooms and 1/2 chili
4. 1/4 carrot sliced into thin pieces. (Optional)
5. Cut the silken tofu into 8 equal pieces.

COOK (20 minutes)

1. Fry the eggs into omelettes and lay them on a serving plate. 
2. Coat the silken tofu with some corn starch, and immediately deep fried them in oil and set aside. 
• To get even browning, have lots of oil in the wok (80% Oil 20% tofu) and heat to at least 170 degrees C. 
• Once you put the tofu into the oil, don’t touch it for at least 1-2 minutes then gently swirl it around. 
• Remove from oil once it is golden brown and drain the oil.
3. Then layer the tofu on top of the omelette.
4. Heat some cooking oil, and fry the ginger and garlic, (optional: chili and white part of spring onion) till fragrant. 
5. Then add in the chopped mushrooms and carrot and stir fry for about 1 minute.
6. Add in the marinated minced pork and stir fry until 75% cooked. 
7. Add in 1/2 cup water, 1 tsp light soy sauce, 1/2 tbsp shao xing wine, 1/2 tbsp oyster sauce, 1 tbsp (chili) bean paste.  
8. Bring it to boil until it is slightly thicker. Season with salt and sugar if needed. 
9. Thicken the sauce with corn flour and drizzle onto the tofu in the serving plate.
10. Garnish with some chopped spring onions. (optional)

Recipe Inspired By ieatishootipost.sg/hotplate-tofu-recipe and dayre.me/coasterkitchen/qFwiU4qsSX