About this recipe: A wonderful Chinese dish, made by combining pan-fried tofu with mushrooms and mixed vegetables, in a light tomato-based sauce. Serve with rice, for lunch for dinner.
If egg tofu is unavailable, use 500g ordinary firm tofu instead.
I couldn't find egg tofu so I used regular tofu instead - it was really tasty fried in cornflour, I was pleasantly surprised because I'm not usually a big fan of tofu. The sauce was also nice, but the enoki mushrooms... well, I'm sure they're not at their best when they come from a can, but it was a new (and slightly unnerving) gastronomic experience for me. I will probably make this again, but without the mushies next time - 05 Jul 2012