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Spicy Mixed Vegetables with Fried Egg Tofu

To watch the cooking video, please click here

Serving Suggestion: 4-6 pax

1 cup                                     Cooking oil
1                                              Egg tofu, sliced
45 g                                       Shallot, sliced
10 g                                       Garlic, sliced
1 tbsp                                  Chili paste
2                                             Bird’s eye chili, smashed
200 g                                   Chicken meat, thinly sliced
2 cup                                    Water
½ tsp                                    Lime juice
1 tsp                                     AJI-NO-MOTO®
1 ½ tsp                                Salt, or to taste
60 g                                      Carrot, cut lengthwise
50 g                                      Baby corn
200 g                                   Chinese cabbage
150 g                                   Mustard green
1 tbsp                                  Corn flour, mix with 2 tbsp of water

1. Heat the cooking oil.
2. Fry egg tofu until golden yellow on the outside. Set aside.
3. Leave about 3 tbsp of cooking oil in the wok, stir-fry the shallot, garlic, chili paste and bird’s eye chilli.
4. Add in chicken meat, and stir-fry until cooked.
5. Pour in water and lime juice, bring to boil. Season with AJI-NO-MOTO® and salt.
6. Add in carrot and baby corn. Let it soften.
7. Add in Chinese cabbage and mustard green and let it boil for a while.
8. Pour in corn flour mixture and water, stir until it thickens.
9. Add in fried egg tofu and ready to serve.

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