Homemade Egg Tofu with Shiitake Mushroom & Prawns by Eleanor Lim

Homemade Egg Tofu with Shiitake Mushroom & Prawns

 

Ingredients:

1 Homemade Egg Tofu *

8  Prawns

2 Shiitake Mushroom

1 Broccoli (small)
1 tsp minced Garlic

Homemade Egg Tofu

Ingredients: 

1 regular size about 450ml Unsweetened Soya Bean
    (I bought from Mr Bean which is just nice)
4 eggs (I use 55-60gm size) (if smaller ones please use 6 eggs)

Method:

1. Beat eggs and add in soya bean and mix till incorporated.
2. Strain the mixture and pour into a heat proof dish. 
3. Using a toothpick to prick burst the bubbles. 
4. Cover with aluminum foil 
5. Steam over boiling water on medium low flame for about 15-20 min or until cooked. Check by inserting the toothpick to make sure it comes out clean. 

You can also line a 6" square tray with plastic sheet. Once cool, can cut into cubes for deep frying coated with cornflour. 

Homemade Sauce

1 tbsp Light Sauce

1.5 tbsp Oyster Sauce

1 tsp Hua Tiao Jiu (Chinese Rice Wine)

1 tsp sugar

80ml water

Potato Starch Mixture (to thicken the sauce) 

Method

1. Remove all the shells, heads and tails of the prawns, slit and devein. Set aside.

2. Wash and slice the shiitake mushrooms. Set aside

3. Cut the broccoli and cook them in a pot of boiling water. Strain and set aside. 

4. Mix all wet ingredients in a bowl except the potato starch mixture

5. Steam the tofu and serve on a plate. 

6. Sauteed the garlic, add in the mushroom and prawns. Stir fry to almost cook.

7. Add in the mixed seasonings and bring to a boil.

8. Add in the potato starch mixture to thicken the sauce. Switch off the fire. Can also use corn flour to make the starch mixture.

9. Plating the broccoli, prawns onto the plate of tofu. Spoon the mushroom and sauce over them. Serve while hot.

PS: This yields very soft tofu. If you want, can add in some seasoning into the mixture before steaming. Add in your own preferred toppings and serve while hot.