Tofu Chicken in Eggy Gravy

Tofu or Bean Curd it's high in protein and calcium and well known for its ability to absorb new flavors through spices and marinades. Tofu is highly versatile as well as highly nutritious part of a healthy diet.Due to its chameleon-like qualities and nutritional value, tofu, a staple of Asian cuisines for hundreds of years, has recently become popular in Western vegetarian cooking .Tofu is its Japanese name, while in China it is known as doufu. I always store silken tofu in my fridge. So whatever I run out of idea what to cook for dinner,cooking tofu became very handy.Cooking tofu is not only easy and simple but savoury delicious !

Ingredients:
1 block or large pack Firm Silken tofu,cut to 5 pieces

4 cloves fresh garlic,peeled and chopped

1 large piece boneless chicken breast,about 400 gm,sliced

3 tbsp corn starch + 2 tbsp cold water+ 2 tbsp soy sauce,mix well wt sliced chicken

1 large egg

1 tbsp chicken bouillon powder

1/2 cup water,plus extra

1 stalk scallion,washed and cut 2 inch

4 tbsp tapioca flour for coating

3 tbsp oil

1 tbsp sesame oil

salt to taste



Method:

1:Heat a copper Stainless Steel skillet or pan at medium high heat with oil.Coat cut tofu with tapioca flour,shake the excess.Make sure skillet is hot enough before place coated tofu on the pan.Pan-fried both side tofu until light brown,then dish out and set in a plate.

2:Place chopped garlic into the same skillet,add some oil if necessary.Fry garlic till fragrant,then add in water.When water rolling boil,add in chicken mixture,slowly use spatula to move the chicken mixture from sticking into each other.Add in chicken bouillon powder and salt to taste.


3:Place pan-fried tofu ,scallion and crack a egg into the skillet.Give the egg a quick stir before add in sesame oil.


4:Check the seasoning before dish out and serve warm with rice.

Note:
I was surprised this tofu dish flavor and taste have similarity with Cantonese Fried Noodles sell at any hawker stall in Malaysia. I guess it's maybe I used tapioca flour and a very hot copper Stainless Steel Skillet pan with (not non-stick pan)to pan fried the tofu and garlic..Maybe I should use the same method again to make Cantonese Pan-Fried noodle,right?