I never had egg tofu until I was in Seattle. One of my friends introduce me to this dish. I do not know what providence of China this dish came from but it was very delicious. 
My first attempt to make this dish was when a friend requested at a farewell dinner at church. XI was not very pleased so I remade it at one of the youth’s big feast dinner party. This time I had a sues chef to help. He was kind enough prep all the ingredients. I took my time and thought about the taste. It is very important to taste the sauces as you make it. I think this is one of my “signature” dishes and I hope to perfect many to come so that I can call them all my creation instead of adaption.
INGREDIENTS:
1 tube of egg tofu (Japanese brand) Diced into thick slices
1 lb of lean ground pork
2-3 cup of corn starch
2 gloves of garlic (minced)
1 cup of diced celery
1 cup of diced mushrooms
1 cup of diced shrimp (raw)
1 cup of Chinese chicken broth (less sodium)
1 tsp of sesame oil
2 tbs of oyster sauce
Corn starch for thickening agent
1/4 cup of rice wine
note: this is guesstimation because I don’t remember.
DIRECTIONS:
Difficult Level: 1 – cut, stir, and deep fry
Preparation time: 15-20 minutes
Cook Time: 30 minutes
Total Time: 45 – 55 minutes
1. On a skillet, add vegetable oil and heat up the minced garlic for a few seconds
2. Add the ground pork and cook it 75 % done.
3. Add the celery, mushroom, shrimp and stir fry it for 5 minutes until the celery is slightly tender but still crunchy
4. Pour the chicken broth, sesame oil, oyster sauce, and rice wine into the skillet
5. Bring it to boil for 5 minutes. Taste the sauce and add more oyster to taste.
6. Mix corn starch with cold water and then slowly pour small portions into the boiling meat sauce. Stir constantly. Continue to add corn starch til it reach the desired texture.
7. Pour enough vegetable oil to a skillet for deep frying. You can use a small deep fryer if available. On a skillet, place it on high or in a deep fryer to 375 F.
8. As you wait for the oil to get hot, with a medium size bowl, pour a large portion of the corn starch.
9. Drop each egg tofu into the corn starch and coat them evenly.
10. Once the oil is hot, slowly drop the egg tofu.
11. When the egg tofu skin is hard and slightly brown, rotate them to the other side.
12. Do over cook them because the skin would bubble up.
13. Plate the fried egg tofu and pour the meat sauce on top.
14. Great with steam rice, enjoy!
