Egg Tofu with Minced Pork and Veges

My elder son's favourite dish at the moment. Not the vege, but the egg tofu. He will insist we order egg tofu whenever we eat mixed vegetable rice or zichar from coffee shop.

I had a few failed attempts on deep-frying the tofu. But after consulting people and some trial and error, frying the tofu is actually quite easy. The key thing is you need to be fast and the oil must be hot. In fact, you don't really need to 'deep-fry' which uses a lot of oil and is very messy. Can actually 'stir-fry' instead - just need enough oil to cover half of the tofu but you need to flip to fry the other side.

Here's how to do it:

1. Cut the tofu.

2. Prepare a plate of corn/tapioca starch.

3. Heat up the oil. Make sure the oil is hot. I use a smaller and deeper frying pan so that there is less oil wastage.

4. Once the oil is heated up, lower the fire slightly.

5. Use one hand to coat the tofu with the starch. Gently drop it into the pan. Repeat for a few tofu.

6. Use the other hand to turn the tofu.

7. Once the tofu is nicely browned, remove them from the pan and place on a plate lined with kitchen paper.

8. Repeat above steps until you're done with all the tofu.

Make sure the oil is hot so that the outside turns brown while the inside is still tender. But you must act quick if not the tofu will be burnt. It takes some practice and you'll get the hang of it after some practice. If the oil is not hot enough, you need to cook a long time to brown the outside, and by then the inside will be hardened and won't be nice and tender.