Ingredients:

• 2 tubes Tofu, diced
• 3 slices ginger
• 1 tbsp chopped garlic
• 100g Broccoli, cut into florets
• 50g button mushroom
• 200g prawns, shelled and de-veined
• 50g carrot, sliced
• 1 cup of water
• 2 tbsp cornstarch, mix with 4 tbsp water
• Vegetable oil for deep frying
• Coriander and red chilli for garnishing

Sauce - mix:

• 3 tbsp Woh Hup Abalone Sauce
• 1 ½ tbsp Woh Hup Premium Light Soy Sauce

Preparation:

1. Heat oil in wok and deep fry tofu until golden brown. Dish and drain.
2. Leave 1 tbsp oil in wok. Sauté ginger and garlic in clay-pot with oil till fragrant.
3. Add in balanced ingredients and sauces to braise for 15 minutes.
4. Thicken with cornstarch solution.
5. Serve garnished with coriander leaves and red chilli.