Another favorite tofu is Japanese egg tofu,  a smooth, pudding-like tofu.  It’s actually a tofu made with egg added to the soybean milk before it is packed into little tubes and allowed to curdle.

 

Ingredients:

* 2 pcs Japanese Egg Tofu, cut, fry, then set aside

* half boneless chicken breast, diced cut

* carrot, sliced

* cauliflower

* green peas

* mustard white

* black fungus (black ear fungus), sliced thin

* half piece tomato, cut

* spring onion, sliced

* celery, sliced

* onion, chopped

* garlic, chopped

* 1,5 cm ginger, sliced

* salt

* white pepper

* oyster sauce

* soy ketchup (kecap manis)

* cooking oil for frying egg tofu, and for sauteing

* 150 ml water

Cooking steps:

* sauté garlic, onion, and ginger in 2 tablespoons of cooking oil, stir until it smells good

* add chicken cutlets, stir until the chicken meat turns to white

* add carrot, cauliflower, green peas, stir 2 minutes

* add mustard white, and black fungus, stir 1 minute

* add fried tofu, stir 1 minute

* add oyster sauce, soy ketchup, salt, and white pepper

* add water, keep stirring

* add tomato, spring onion, and celery

* served while this dish is still hot/warm

“Nothing brings people together like good food.” ~found in Pinterest

Serpong, 11th January 2016, 22.05

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