Egg Tofu with Chicken
A yummy & easy recipe to get through the midweek madness! This dish is kid friendly so it’s suitable for the whole family to enjoy. This dish is made with egg tofu & vegetables, and you can choose to omit the chicken and substitute to vegetable stock to keep it vegetarian. This recipe is so simple & so sedap. Please tag us if you make this recipe, we would love to see it.
Prep Time
15 min.
Cook Time
15 min.
Total Time
30 min.
Type
Quick & Easy
Difficulty
Novice
Share on facebook
Share on whatsapp
Share on twitter
Share on email
Share on telegram
Share on print
Ingredients
| 2 pkt Egg Tofu | |
| Cooking Oil (enough to deep fry) | |
| 3 cloves Garlic (chopped) | |
| 1 Small Red Onion (sliced) | |
| 120g Chicken Breast (cut in small pieces/minced) | |
| 3 tsp Oyster sauce | |
| ½ Carrot (sliced) | |
| 300ml Water | |
| ½ tsp Salt | |
| 1 tsp Chicken Stock | |
| 1 Egg (beaten) | |
| 1 cup Broccoli (cut into florets) |
Instructions
- Cut each packet of egg tofu into 6 round pieces.
- In a small pan, add some cooking oil (about ½ depth of egg tahu thickness) and deep fry the egg tofu until golden brown on both sides then set aside.
- In the same pan, remove some of the oil, keeping only about 3 tbsp in the pan, and then fry the garlic and red onions until fragrant. Then add the chicken and cook for 4 minutes.
- Add the oyster sauce, carrots, water and bring to a boil. Add the salt & chicken stock and simmer for 5 minutes.
- Then beat the egg in a small bowl, and add it into the pan and stir slowly. Finally add the broccoli & fried egg tofu and simmer for 3 minutes.
More delicious ideas for you
Rojak Buah Mahsuri
Strawberry Cheese Trifle
Tuna Fish Cakes
Pandan Chicken