1块豆腐 （ 切成8块）
100g 西兰花（ 切成6朵）
80g 虾仁 （开边洗净 ）
粟米粉 1小匙 ，加2大匙水拌匀
Recipe source : YumYum @ No . 88
Tofu in Creamy Egg Sauce
Ingredients :2 cups oil for deep-frying
1 block firm tofu ( cut into 8 pieces )
80g broccoli ( cut into 6 florets )
1tsp chopped garlic
80g prawn meat ( cleaned and diced )
1 tbsp chinese wine ( Shaoxing wine )
300g chicken stock
1/2 tbsp oyster sauce
1tsp light soy sauce
1 tsp sesame oil
1 tsp cornstarch mixed with 2tbsp water
1 egg white
1 tbsp chopped carrot
1. Heat up oil for deerp-frying and deep-fry tofu until golden brown . Dish and drain . Arrange on to a serving platter .
2. Blanch broccoli florets in boiling water until cooked . Drain and arrange around the tofu .
3. Leave 1 tsp oil in wok, sauté chopped garlic and prawns untill fragrant. Add in seasoning and bring to boil .
4. Thicken with cornstarch water . Add in egg white and chopped carrot , remove from heat and stir slightly . Pour the sauce over tofu and serve .
I am submitting this post to the event, Little Thumbs up organised byDoreen from my little favourite DIY and Zoe from Bake for Happy Kids hosted by Moon from Food playgroundat this post.