Ingredients
| • | Beancurd (tofu) | 200 grams |
| • | Oil | 2 tablespoons |
| • | Small onions,halved | 8-10 |
| • | Ginger,chopped | 1 inch piece |
| • | Garlic,chopped | 5-6 cloves |
| • | Fresh red chillies,sliced diagonally | 4 |
| • | Soy sauce | 2 tablespoons |
| • | Hot and sweet sauce | 2 tablespoons |
| • | Vegetable stock | 1 1/2 cups |
| • | Vinegar | 1/2 tablespoon |
| • | Salt | to taste |
| • | Cornflour/ corn starch | 2 teaspoons |
| • | Eggs,beaten | 2 |
Method
Cut the bean curd into one-inch squares. Heat the oil in a wok. Add the onions and sauté for a while. Add the ginger and garlic and stir-fry. Add the bean curd and toss over high heat.
Reserve some fresh red chillies for garnishing and add the rest to the bean curd mixture. Add the soy sauce and mix. Stir in the hot and sweet sauce, vegetable stock, vinegar and salt and cook over high heat. Add the cornflour mixed with two tablespoons of water and continue to cook till the sauce thickens. Add the beaten eggs, stirring all the time. Remove from heat and transfer to a serving dish.
Garnish with the reserved fresh red chillies and serve hot.
Cut the bean curd into one-inch squares. Heat the oil in a wok. Add the onions and sauté for a while. Add the ginger and garlic and stir-fry. Add the bean curd and toss over high heat.
Reserve some fresh red chillies for garnishing and add the rest to the bean curd mixture. Add the soy sauce and mix. Stir in the hot and sweet sauce, vegetable stock, vinegar and salt and cook over high heat. Add the cornflour mixed with two tablespoons of water and continue to cook till the sauce thickens. Add the beaten eggs, stirring all the time. Remove from heat and transfer to a serving dish.
Garnish with the reserved fresh red chillies and serve hot.
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