Slice each block of tofu into two flat squares then place them on paper towel to soak up some of the liquid from the tofu.
Then sprinkle a thin coat of cornstarch on both side.
Combine ingredients for the sauce - stock (or, oyster sauce＋water) soy sauce, dark vinegar, ketchup, tomatoes, garlic and ginger.
Turn on stove to medium heat. In a flat pan, add 2 tbsp of cooking oil for a minute or two. Then add tofu and brown each side. Each side takes about 3 minutes.
Avoid moving tofu until they are cooked.
Turn off the stove and place cooked tofu squares in paper towel to soak up some of the excess oil and slice through half of the tofu squares like into strips to resemble a “claw”.
Turn on stove again to medium heat and place the same flat pan on top. Add the cooked tofu squares, mushrooms, baby corn, and sauce together. Simmer for 3 minutes before turning off stove and serving.
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