Tofu and Prawns with Black Bean Sauce

Steps

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1. 1
   Pat the tofu dry with kitchen paper and cut into pieces suitable for deep frying. Slowly place into hot oil over medium heat and fry for about 6–7 minutes, gently turning occasionally, until all sides are golden brown. Avoid excessive stirring to prevent the tofu from breaking apart.
   ▶ ≈0:54
2. 2
   Drain the fried tofu and reserve about 2 tablespoons of oil in the pan. Turn heat to medium-low, stir-fry the sliced ginger until fragrant, then add the fermented black beans and chopped garlic, tossing until very aromatic.
   ▶ ≈2:10
3. 3
   Add the spring onion whites (stems) and sliced shiitake mushrooms. Turn heat to medium and continue stir-frying until mushrooms soften and the mixture is very fragrant, stirring constantly to prevent burning.
   ▶ ≈3:15
4. 4
   Pour in 400 ml of water and add the oyster sauce, light soy sauce, sugar, and dark soy sauce. Stir well to combine.
   ▶ ≈4:04
5. 5
   Add the fried tofu to the sauce, cover the pan, and simmer over medium heat for 5 minutes to allow the tofu to absorb the flavours.
   ▶ ≈4:33
6. 6
   Add the peeled, deveined prawns (tails left on), cover, and cook over medium-high heat for another 3 minutes until the prawns are cooked through.
   ▶ ≈4:46
7. 7
   Lower heat to medium-low and prepare a cornstarch slurry. Drizzle it in gradually while stirring until the sauce reaches a light thickening consistency but remains pourable.
   ▶ ≈5:13
8. 8
   Slowly drizzle in the beaten egg while gently stirring to create egg ribbons. If desired, splash in the optional Shaoxing wine for extra aroma. Top with the reserved spring onion greens and give a gentle stir. Turn off the heat and serve.
   ▶ ≈5:40