Braised egg tofu with mushroom

Ingredients

• 300 g egg tofu (about 2 tubes)
• one small canned mushroom (cut into smaller pieces)
• a few slice of carrot
• 1 egg
• spring onion for garnish (optional)
• 1 cup of water
• 2 tablespoons of concentrated abalone stock (can use concentrated chicken stock)
• 1 teaspoon oyster sauce
• 1 teaspoon light soy sauce
• 1 teaspoon sesame oil
• potato starch water(mix 1 tbsp potato starch with 2-3 tablespoons water)

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Preparation

• Slice the tofu into 1 cm thick pieces. Deep fried each side till golden. Set aside.
• Pour water and concenrated abalone stock into wok, stir till combined, add in carrot and canned mushrooms, add in tofu, oyster sauce, soy sauce, bring to boil.
• Beat the egg in a bowl, slowly pour egg into wok, at the same time stir the content in the wok so as to break up the egg.
• Add in potato starch water and thicken the content, lastly add in chopped spring onion and sesame oil.
  
• Server warm.

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