After a weekend of hearty Western meals, I’ve decided that I should go back to Oriental cooking, plus the vegetables from last week’s grocery trip are starting to rot by now. This dish is very basic. The egg tofu is sold in tubes at Asian grocery stores and are sliced to 1/4″ thick and deep fried. Place the tofu on paper towel to soak up excess oil while the sauce is being made.
For the sauce, I simply stir fried some mushrooms (had king oyster and white mushrooms sitting around) with diced baby carrots. Mixed peas would do the trick too. I used vegetarian oyster sauce, water, salt, pepper and a pinch of sugar to make the sauce. Thicken the sauce with corn starch that had been diluted in cold water.