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Cut the 2 tubes of egg tofu into thick slices.

Evenly coat the tofu slices with the 1 cup of corn flour.

Heat a sufficient amount of oil in a pan over medium-high heat. Fry the coated tofu until golden brown and crispy on all sides. Carefully remove the fried tofu from the pan and set it aside on a plate lined with paper towels to drain excess oil.

In a medium bowl, combine the 1 tablespoon light soy sauce, 1 tablespoon oyster sauce, 1 tablespoon dark soy sauce, 1 teaspoon pepper, 120 ml water, and 4 tablespoons cornstarch slurry. Whisk all the sauce ingredients together until well combined and smooth.

Dice the 1 carrot, slice the 5 mushrooms, and ensure the 4 cloves of garlic are minced and the 2 chicken breasts are minced.

Heat a small amount of oil (about 1-2 tablespoons) in a large pan or wok over medium-high heat. Add the minced 4 cloves of garlic and stir-fry until fragrant, about 30 seconds to 1 minute.

Add the minced 2 chicken breasts to the pan with the garlic. Stir-fry until the chicken is cooked through and no longer pink, breaking it up with your spoon, about 5-7 minutes.

Add the diced 1 carrot and sliced 5 mushrooms to the pan with the chicken. Continue to stir-fry for 3-5 minutes until the vegetables start to soften.

Give the prepared sauce mixture a quick stir to re-combine the cornstarch, then pour it into the pan with the chicken and vegetables. Stir continuously as the sauce heats and thickens, which should take about 1-2 minutes.

Gently add the fried tofu back into the pan. Carefully mix to combine the tofu with the chicken, vegetables, and thickened sauce, being careful not to break the tofu.

Serve the Stir-fried Minced Chicken Tofu immediately, optionally garnished with chopped spring onions.


Cut the 2 tubes of egg tofu into thick slices.

Evenly coat the tofu slices with the 1 cup of corn flour.

Heat a sufficient amount of oil in a pan over medium-high heat. Fry the coated tofu until golden brown and crispy on all sides. Carefully remove the fried tofu from the pan and set it aside on a plate lined with paper towels to drain excess oil.

In a medium bowl, combine the 1 tablespoon light soy sauce, 1 tablespoon oyster sauce, 1 tablespoon dark soy sauce, 1 teaspoon pepper, 120 ml water, and 4 tablespoons cornstarch slurry. Whisk all the sauce ingredients together until well combined and smooth.

Dice the 1 carrot, slice the 5 mushrooms, and ensure the 4 cloves of garlic are minced and the 2 chicken breasts are minced.

Heat a small amount of oil (about 1-2 tablespoons) in a large pan or wok over medium-high heat. Add the minced 4 cloves of garlic and stir-fry until fragrant, about 30 seconds to 1 minute.

Add the minced 2 chicken breasts to the pan with the garlic. Stir-fry until the chicken is cooked through and no longer pink, breaking it up with your spoon, about 5-7 minutes.

Add the diced 1 carrot and sliced 5 mushrooms to the pan with the chicken. Continue to stir-fry for 3-5 minutes until the vegetables start to soften.

Give the prepared sauce mixture a quick stir to re-combine the cornstarch, then pour it into the pan with the chicken and vegetables. Stir continuously as the sauce heats and thickens, which should take about 1-2 minutes.

Gently add the fried tofu back into the pan. Carefully mix to combine the tofu with the chicken, vegetables, and thickened sauce, being careful not to break the tofu.

Serve the Stir-fried Minced Chicken Tofu immediately, optionally garnished with chopped spring onions.
