Egg Tofu with Scallops & Vegetables in Silky Egg Sauce

This is a very basic dish that is both light and tasty.The sauce is similar to the typical Chinese egg drop soup that is a very popular dish at home or Chinese restaurants(difference being i use lesser stock to make it into a sauce).

Chicken stock is indispensable in chinese cooking and every household should start to make their own chicken stock. i know some of you buy off the shelf chicken stock such as Swanson but i strongly discourage any home cook to rely on those preservatives ladened stock.
It isn't difficult to make chicken stock and i will share with you the recipe of a basic chicken stock in my next post.

Anyway, feel free to tweet the ingredients here. You can substitute scallops with prawns or whatsoever.

Recipes(Prep 5 mins, Cooking Time 12 mins)
(Serves 3-4)

Ingredients:

• 2 tube of eggs tofu(cut into 10 pieces per tube)
• 50g assorted vegetables(peas, carrots and corn)
• 4 pieces of large scallops(cut into small pieces)
• 1 clove garlic(minced)
• 250ml chicken stock
• 1 egg(beaten)
• Corn starch solution

Seasoning:

• A pinch of sea salt

Steps:

1)In hot oil, deep fried eggs tofu until brown and crispy.Set aside in a serving plate.

2)Add 1/2 tbsp of oil to pot and saute minced garlic till fragrant.

3)Add in stock, assorted vegetables and scallops.

4)Once stock is starting to boil, turn heat to medium and add in corn starch solution to thicken up the stock.

5)Once thickened, add in beaten egg and let it slightly set for about 10 seconds before stirring to combine the sauce and the eggs.

6)Add salt to taste.

7)Pour the sauce over the eggs tofu and serve!