Ingredients
Scale
- 2 blocks of firm tofu, cut into cubes, about 12 pieces
- 3 tablespoons cornstarch
- 2 cups sweet baby corn, straw or sliced portobello mushrooms and sliced carrots
- 1 green onion, sliced
- 1 egg, beaten
- 2 teaspoons cornstarch mixed with 2 tablespoons cold water
Sauce:
- 1 cup chicken broth/vegetable broth
- 1 tablespoon garlic, minced
- 1/2 teaspoon ginger, minced
- 1 tablespoon oyster sauce
- 1 teaspoon light soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon sugar
- Pepper to taste
Instructions
- Dredge the tofu in cornstarch and deep-fry in batches until golden brown
- Drain on paper towels and set aside
- Over medium high heat, pour chicken broth into a saucepan
- Add garlic, ginger, oyster sauce, light soy sauce, sugar and pepper to taste
- Toss in sweet baby corn, mushrooms and carrots and bring to a boil
- Add cornstarch mixture to thicken the broth
- Add green onions and stir to combine
- Remove from heat and add in sesame oil
- Heat up a fajita plate on the stove and season with oil
- Pour the egg over the base, spreading it to all corners
- Once the egg is half cooked, arrange the fried tofu on the plate and slowly pour the sauce mixture over it
- Simmer until the sauce starts bubbling
- Remove from heat and serve sizzling hot