Japanese Tofu with Mixed Vegetables

Japanese Tofu cooked in starchy soup is nice when eaten while still hot.

INGREDIENTS:
2 tubes Japanese Tofu
Mixed Fresh Veg - Carrot, Broccoli, Green Capcicum, Jackbeans
Dried Veg - Mushroom & Fungus - soaked until soften
1 Egg - slightly beaten
1 clove Garlic - chopped
2 Shallots - sliced
1 heaped tsp Cornflour - add some water
2 Chicken Maggee Mini Cubes
Salt & Pepper

METHOD:
1. Cut each Tofu into 4 & deep fry until golden.
Dish up.

2. Heat up few tbsp oil & fry sliced onions & garlic.
Pour in 2 cups of water and add in chicken cubes, salt & pepper.
Once boiled, add in all vegetables & cook for 1-2 minutes.
Add in cornflour & beaten egg & stir fast.
Boil for a minute.

3. Dish up & serve hot.