Fried Egg Tofu with Eggplant & Mushroom

Cut the egg tofu into 2 cm thick circular disks and lay flat on a paper towel for 5 minutes on each side. Pour cornstarch on a plate and dip each flat side of the egg tofu in cornstarch. Set aside.

Cut eggplant into long strips and soak in salted water for 15 minutes. After 15 minutes, drain off water and pat eggplants dry using paper towel.

To make the sauce mixture, combine soy sauce, mushroom sauce, vegetable broth, sesame oil, and 3/4 cup water in a bowl. Set aside.

In a small bowl, combine 3/4 tablespoon of cornstarch with 3 tablespoons of water and mix well to make a cornstarch slurry. Set aside.

Add about 1 tablespoon of oil on a pan and heat over medium high heat. Add the eggplants and stir fry for about 8-10 minutes or until soft and tender. Remove from heat and set aside.

In a wok, heat up the 100ml of oil over medium heat. When it bubbles, add in the coated tofu to fry. Gently flip over a few times until golden color (about 3-4 mins). Fry the tofu in batches of 3-5. Do not overcrowd the wok. Transfer to a plate lined with kitchen towel to absorb the excess oil

In a large pan, heat about 1 tablespoon of oil. Add the garlic and stir fry until fragrant and tender. Add in the mushrooms and cook for about 2-3 minutes. Add in the sauce mixture and bring to a simmer over medium heat. Pour in the cornstarch slurry and mix well. Bring the sauce to a boil and the sauce should be thicker and more consistent, but still runny. Mix in the eggplants and green onions and toss together gently until they are covered with the sauce.

Arrange egg tofu on a plate and pour the stir fry over the egg tofu so the sauce is evenly distributed over the tofu. Serve with white rice.