Cai Png Egg Tofu

Ingredients(for 1 plate with rice, egg tofu, and vegetables)

• 1 tube (200g) Egg tofu (Japanese tofu, available at wet markets and supermarkets)
• 1 small Carrot (sliced thin)
• 1 cup Broccoli (cut into florets)
• 1 cup Bok choy (chopped)
• 2 cups Cooked white rice (fragrant jasmine rice preferred)
• 2 cloves Garlic (minced)
• 1 tablespoon Light soy sauce (Singapore brands like Tiger preferred)
• 1 teaspoon Sesame oil (for aroma)
• 1 tablespoon Vegetable oil (for pan-frying)
• 1 teaspoon Cornstarch (mixed in 2 tablespoons water for sauce thickening)
• 1 stalk Spring onion (chopped, for garnish) - optional

Instructions

1. 1

   Slice the egg tofu into 1cm rounds. Pat dry with kitchen towel to remove excess moisture.

   5 minutes

   Drying tofu prevents splattering and ensures a crisp exterior.

2. 2

   Heat vegetable oil in a non-stick pan. Gently pan-fry egg tofu rounds on both sides until golden brown. Remove and set aside.

   5 minutes

   Do not overcrowd the pan for even browning.

3. 3

   In the same pan, add garlic. Stir-fry until fragrant, then add carrots, broccoli, and bok choy. Sauté for 3-4 minutes.

   5 minutes

   Add vegetables in order of cooking time; carrots first, then broccoli, then bok choy.

4. 4

   Add 2 tablespoons water, cover, and steam vegetables for 2 minutes until tender-crisp.

   2 minutes

   Steaming retains nutrients and vibrant colour.