Spicy Mixed Vegetables with Fried Egg Tofu
6 pax
Watch The Cooking Video
Spicy Mixed Vegetables with Fried Egg Tofu
| 1 cup | Cooking oil |
| 1 | Egg tofu, sliced |
| 3 | Shallot, sliced |
| 3 cloves | 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 |
- Heat the cooking oil.
- Fry egg tofu until golden yellow on the outside. Set aside.
- Leave about 3 tbsp of cooking oil in the wok, stir-fry the shallot, garlic, chili paste and bird’s eye chilli.
- Add in chicken meat, and stir-fry until cooked.
- Pour in water and lime juice, bring to boil. Season with AJI-NO-MOTO® and salt.
- Add in carrot and baby corn. Let it soften.
- Add in Chinese cabbage and mustard green and let it boil for a while.
- Pour in corn flour mixture and water, stir until it thickens.
- Add in fried egg tofu and ready to serve.
AJI-NO-MOTO® Recipes
