Remove the egg tofu from its packaging and cut into slices.

Carefully lower the tofu into a deep frying pan of hot oil.

Handle with care as the tofu is fragile and breaks easily.

Deep fry until golden brown.

Remove fried tofu from the frying pan and drain excess oil with a paper towel.

For the vegetables, you can use any non leafy types of your choice.

Cut into smaller pieces. I like mine chunky.

In a pot of boiling water, add cooking oil and salt.

Blanch vegetables in the pot by adding the vegetables that need more cooking time first, followed by the rest. In all, blanch for at most 2 mins (to avoid over cooking). Vegetables should be undercooked at this stage.

Remove all the vegetables onto a plate and set aside.

Marinate minced pork or chicken with light soy sauce, pepper, shaoxing wine, sesame oil and cornstarch.

Mix the ingredients well.

Prepare sauce in a bowl by mixing light soy sauce, chilli bean paste, oyster sauce, shaoxing wine and water.

In a frying pan, add oil and stir fry chopped garlic and marinated minced meat until almost cooked.

Add the prepared sauce and mix well.

Add cut fresh mushrooms (optional) and cook until softened.

Add the blanched vegetables and stir briefly to coat with the sauce. Remove from the pan to avoid overcooking.

Heat up a hotplate over the stove and apply a layer of oil evenly.

Pour beaten eggs all over the base of the hotplate.

Arrange the fried egg tofu slices on the omelette.

Scoop the vegetables and meat sauce mixture over the egg tofu and omelette.

Carefully lift the hotplate onto the wooden base and serve sizzling hot.

If you don’t have a hotplate, use a frying pan or skillet.