INGREDIENTS:

• 4 rows Japanese tofu, cut into 6 each and coat with cornstarch
• 1 egg, beaten
• 300 g nai bok choy, blanched
• 5 cloves garlic, minced
• 1 red onion, minced
• 6 tbsp Salam Sos Berperisa Tiram
• ½ cup cornstarch solution (1 tsp cornstarch + ½ cup water)

INSTRUCTIONS:

1. Heat oil in a pan and pan fry tofu until golden yellow. Set aside.
2. Remove excess oil from the pan, stir fry garlic and red onion until aromatic.
3. Add in Salam Sos Berperisa Tiram and continue stirring. Pour in cornstarch solution and bring to a soft boil.
4. Stir in egg gradually into the sauce mixture and bring to a boil.
5. Add back the tofu and serve it on a plate with nai bok choy on the side.

Recipe from: Kuali.com