- Lightly deep-fried Egg-tofu or U can buy the Japanese Egg Tofu (slice ti abt 1/2 inch thick).
- Black Fungus – coarsely slice. Kei Chi (Wolfberry), Both soaked in water for abt 10-15 mins. Cornstarch mixture as thickening agent.
- Salt, Sugar, white pepper, a touch of Oyster sauce, Sesame oil and a dash of Shaoxing wine. All to taste. ** Note : Just dash/pinch of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice (no rocket scientific measurement here). Always taste your Seasoning !!!
Start by deep-frying the Tofu in very high heat smoking hot oil, just till Golden-brown – a min or two. Transfer out to drain-off excess oil. Keep aside.
Saute some chopped Garlic and sliced Ginger till aromatic. Add in the Ridge Gourd, give it a few quick stirs, till aromatic. Add a little water (not too much, U can always add more if needed). Bring to boil, turn the heat to low and simmer till the Gourd soften – abt 5-8 mins, depending on the size. Add sliced red carrot and the Side Ingredients. Bring to boil again. Add Cornstarch mixture to right consistency. All the Seasoning Ingredients.
Lay the Tofu in a plate. Pour the Gourd over and voila, ur plate of “Stir-Fry Ridge Gourd with Egg Tofu (Sing Gua Tofu)” is ready to be served hot.