Easiest Way to Make Jamie Oliver Sun Kong Tofu

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, sun kong tofu. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Sun Kong Tofu is one of the most well liked of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Sun Kong Tofu is something that I have loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can cook sun kong tofu using 15 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Sun Kong Tofu:

1. Prepare 3 packs Japanese egg tofu
2. Get 2 egg whites
3. Take Green peas
4. Make ready Baby corns
5. Prepare Carrots
6. Prepare Small prawns
7. Get slices Fish cake
8. Prepare Mushroom (optional)
9. Take Minced garlic
10. Prepare 4 slices young ginger
11. Get Shaoxing wine
12. Take Sauce Ingredients
13. Get 400 ml stock soup
14. Make ready 1 tsp salt
15. Make ready Some pepper

Steps to make Sun Kong Tofu:

1. Cut the egg tofu into 2 cm thick each. Coat the tofu with corn flour and fry it in low heat on both sides till golden brown evenly and set aside.
2. Stir fry the ginger, garlic vegetables and meat ingredients till aromatic. Add in Shaoxing wine. Then add in stock soup and let it simmer for 3 minutes.
3. Adjust taste with salt and pepper. Add in corn starch solution to thicken the sauce.
4. Add in egg whites and stir in motion to spread the egg whites evenly. Add in egg tofu and simmer for 1 minute. Garnish with diced spring onions and serve.

So that’s going to wrap it up for this special food sun kong tofu recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!