Crab and Corn Chopsuey

Steps

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1. 1
   Prepare the tofu in an air fryer: Cut tofu into cubes, brush lightly with cooking oil, and air fry at 350°F until golden brown, then set aside.
   ≈5:35
2. 2
   Boil the quail eggs for about 2–3 minutes until cooked through, then drain and peel them.
   ≈6:09
3. 3
   Heat oil in a wok or large pan, add crushed and chopped garlic, and cook until it just begins to brown.
   ≈1:07
4. 4
   Add thinly sliced yellow onion and stir-fry until softened.
   ≈1:21
5. 5
   Add the vegetables that require longer cooking time, such as diagonally sliced carrot and cauliflower florets, and stir-fry for 1 minute.
   ≈1:41
6. 6
   Pour in soy sauce and a little water, cover the pan, and continue cooking for 2 minutes until the vegetables become tender while maintaining their vibrant color.
   ≈2:21
7. 7
   Add broccoli florets, snow peas (cleaned and strings removed), red and green bell pepper strips, and sliced cabbage; mix well, cover, and cook for 1 minute to soften the cabbage.
   ≈2:45
8. 8
   Mix the Knorr Crab and Corn Soup with room-temperature water until well combined, then slowly pour into the pan and stir gently as the sauce thickens.
   ≈4:26
9. 9
   Add oyster sauce and mix gently until all ingredients are well combined.
   ≈4:47
10. 10
    Add the air-fried tofu cubes and boiled quail eggs, and gently combine.
    ≈5:22
11. 11
    Season with salt and ground black pepper to taste, gently mix, and transfer to a serving plate.
    ≈6:46