Sizzling Japanese Tofu

Name: Sizzling Japanese Tofu
Ingredients: 1 packet Japanese tofu (cut into 1.5cm pieces); Tapioca flour for coating; 1 tsp chopped garlic; 1/2 tsp chopped ginger; 1 tbsp oil; 1 tsp sesame oil; 100 g chicken meat (steamed and shredded); 100 g small prawns (shelled); 2 pieces Chinese black mushrooms (soaked and sliced thinly); 25 g frozen green peas; 25 g carrots (diced); 1/2 cup water; 1 tbsp oyster sauce; 1 tsp light soy sauce; 1 tsp sugar; 1/4 tsp pepper; 1 tsp Shao Hsing Hua Tiau wine ((optional)); 1 tsp chicken stock granules; 1 tbsp corn flour; 2 tbsp water

By AMY BEH

Ingredients

1packet Japanese tofucut into 1.5cm pieces
Tapioca flour for coating
1tsp chopped garlic
1/2tsp chopped ginger
1tbsp oil
1tsp sesame oil
100g chicken meatsteamed and shredded
100g small prawnsshelled
2pieces Chinese black mushroomssoaked and sliced thinly
25g frozen green peas
25g carrotsdiced

Seasoning (combine in a small bowl):

1/2cup water
1tbsp oyster sauce
1tsp light soy sauce
1tsp sugar
1/4tsp pepper
1tsp Shao Hsing Hua Tiau wine(optional)
1tsp chicken stock granules

Thickening (combine):

1tbsp corn flour
2tbsp water

Instructions

Coat sliced tofu pieces in tapioca flour. Deep fry in hot oil until golden. Dish out and drain on absorbent kitchen paper towels.
Heat oil and sesame oil in a wok; saute ginger and garlic until fragrant. Add prawns, black mushrooms and carrots. Stir-fry well. Add seasoning, green peas and chicken meat. Blend in thickening.
Heat hotplate over fire. When it is really hot, remove and place on a wooden platter. Add tofu pieces and pour sauce over. Serve immediately.