Nga Po Tofu (Japanese Tofu In Gravy Recipe)

INGREDIENTS:

•   2 rolls Japanese egg tofu, cut into 1.5cm slices
•   cornstarch
•   100g minced pork
•   100g prawns
•   3 shiitake mushrooms, soaked till soft and thinly sliced
•   2 shallots, minced
•   2 cloves garlic, minced
•   5 slices ginger, julienned
•   2 scallion, white part only cut into 2cm length
•   ½ red pepper, sliced thinly
•   1 small carrot, chopped into small pieces
•   handful of green peas
•   ½ cornstarch + 1 tbsp water
•   1 egg, lightly beaten
•   spring onions, green part only, sliced

Meat marinade:

•   1 tsp shao xing rice wine
•   1 tsp light soy sauce

Sauce mixture:

•   125 ml chicken stock / water
•   1 tbsp oyster sauce
•   1 tsp shao xing rice wine
•   1 tsp light soy sauce
•   1 tsp dark soy sauce
•   ¼ tsp white pepper
•   ½ tsp sugar

INSTRUCTIONS:

1. Marinate minced pork and prawns with light soy sauce and rice wine for 20 mins. Set aside.
2. Heat enough oil to deep fry the tofu.
3. Coat the tofu with corn flour, shake off the excess flour and deep fry till golden brown.
4. Remove and drain on absorbent kitchen paper.
5. Heat a wok over medium heat, sauté the mushrooms until fragrant.
6. Add the chopped shallots, garlic and ginger until fragrant.
7. Add in the white part of spring onions.
8. Add minced meat and prawns, stir-fry until cooked.
9. Add in red pepper, carrots and green peas.
10. Add the sauce mixture. Simmer and thicken with the cornflour mixture. Dish out immediately.
11. Place a hotplate over high heat and add 1 tbsp oil.**
12. Once it is smoking hot, remove and place on a wooden platter. Pour in the beaten egg and top with tofu and mince mixture.
13. Garnish with spring onion and chilli and serve immediately.

Source : Vi Vian's Food Blog

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