Egg tofu & prawn with luffa egg gravy

Main Dish
4 servings
10 min
15 min
Very Easy
This is a lovely compromise. Enjoy.


Number of serving: 4
1/4 cup chicken stock

250g prawns, shelled and de-veined

2 tube of egg tofu, sliced into 2 cm pieces

1 luffa, halved and sliced thinly

1 egg, beaten

Olive oil / Corn oil

A dash of pepper

Corn flour


  • Mix corn flour and pepper. Coat tofu with flour mixture.
  • Pan or deep fry tofu until all sides are golden brown. Set aside.
  • Heat up some oil, give the prawns a quick stir and remove.
  • Add luffa and chicken stock, simmer for 10 minutes. Add in the prawns then the egg and cook for further 5 minutes (it should look like soft omelette in gravy).
  • Arrange tofu plate and then pour luffa and egg mixture over.
  • Serve immediately.


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