Egg Tofu w Vege Stir-Fry

Soak the shiitake mushrooms in 1/4 cup of hot water. Set aside.

Lightly coat the tofu pieces with corn flour.

Heat oil in a pan. Fry the tofu until the bottom turns golden, then flip and fry the other side briefly. Add the beaten eggs to the pan and let them cook until set. Remove and set aside.

In the same pan, saute ginger, garlic and sliced red onion until fragrant. Add julienned carrots and the reserved shiitake water along with an additional 1/2 cup of water.

When the mixture begins to simmer, add baby corn, sweet peas, soy sauce, oyster sauce and a pinch of pepper. Stir well, cover, and cook until the vegetables are tender.

While the vegetables cook, defrost and heat the rice.

Stir in 1/4 cup of cornstarch slurry to thicken the sauce. Cook for another minute.

Top with chopped scallions and serve hot with the rice.