Hong Kong Home-Style Egg Tofu & Vegetables Stir Fry With Seafood Sticks

Photo of completed Hong Kong Home-Style Egg Tofu & Vegetables Stir Fry With Seafood Sticks

A bowl of warm, steamy rice is the perfect accompaniment to this stir-fried vegetable dish with tofu. Hong Kong and Taiwanese cuisines commonly use egg tofu. They are also very popular in other parts of Asia. In today's recipe, the egg tofu is slightly shallow-fried before being combined with the stir-fried cauliflower florets, corn cobs, and sweet peas. Seafood sticks have been used to enhance the taste of this simple vegetable dish. These seafood sticks are known as "surimi", and they're white-flavored fish sticks that have been processed. The seafood stick that we are using today is made with seasoned Alaska Pollock and Pacific Whiting. You can make this dish vegetarian by simply omitting the seafood stick.

Ingredients:

Instructions:

  1. Heat up a skillet with enough oil to shallow fry egg tofu at medium heat.
  2. While waiting for the oil to heat up, cut or slice the egg tofu tube into thick slices. Set aside after patting dry with a paper towel.
  3. Make sure the oil is properly heated up before adding in your egg tofu.
  4. Fry the egg tofu until golden brown on both sides at medium-medium high heat.
  5. While waiting for the egg tofu to fry in the skillet, prepare the vegetables.
  6. Peel and mince fresh garlic. Set aside
  7. Rinse the sugar snap peas and remove the strings. Set aside
  8. Set aside corn cobs that have been cut in half.
  9. Cut cauliflower florets into pieces, rinse/clean, and drain off the water. Set aside
  10. Cut seafood sticks into a few pieces or anyway you want. Set aside
  11. When the egg tofu is ready, gently take them out and place them on a paper towel to absorb excess oil. Set aside.
  12. Turn down the heat to low. Remove the hot cooking oil in the skillet to your oil jar storage and leave about 1 to 2 tablespoons of cooking oil in the skillet for stir-frying.
  13. At low heat, add in the minced garlic and fry for 1 minute.
  14. Add in sugar snap peas,cauliflower, chicken/vegetable powder. oyster sauce, water,white pepper and stir fry for a minute or two at medium heat to combine everything.
  15. Add corn cobs and continue to stir before adding in Chinese cooking wine.
  16. Add seafood sticks and stir to mix on medium high heat for a few seconds before adding the cornstarch slurry.
  17. Add cornstarch slurry and salt. Stir fry for 1-2 minutes before adding in the fried egg tofu.
  18. Add fried egg tofu. Gently give it a stir or two and turn off the heat.
  19. Remove the dish to a serving plate.
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Tips & Notes:

  1. You can substitute egg tofu with regular tofu if egg tofu is not your favourite kind of tofu.
  2. If you’re allergic to seafood or a vegetarian, simply omit the seafood stick.
  3. You can substitute oyster sauce with vegetarian oyster sauce for a vegetarian version.
  4. We used orange cauliflower today, but you can use regular cauliflower.
  5. Substitute chicken powder or chicken stock with vegetable stock or powder for a vegetarian version.
  6. Chinese cooking wine in this recipe is optional.
  7. If Chinese cooking wine or Shaoxing cooking wine is not available, you can use dry sherry.
  8. Double up the recipe ingredients for a big serving.
  9. Always pat dry your egg tofu with a kitchen towel before frying to avoid oil splattering everywhere.
  10. Make sure the cooking oil is hot enough before you drop in the egg tofu, otherwise you will end up with a soggy, oily, and less crisp outer layer.
  11. You can use your choice of cooking oil.
  12. If you want a little bit more gravy, simply add a few tablespoons of water in the cooking process.
  13. We purchased the seafood stick at our local major supermarket near the frozen seafood aisle.
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