A bowl of warm, steamy rice is the perfect accompaniment to this stir-fried vegetable dish with tofu. Hong Kong and Taiwanese cuisines commonly use egg tofu. They are also very popular in other parts of Asia. In today's recipe, the egg tofu is slightly shallow-fried before being combined with the stir-fried cauliflower florets, corn cobs, and sweet peas. Seafood sticks have been used to enhance the taste of this simple vegetable dish. These seafood sticks are known as "surimi," and they're white-flavored fish sticks that have been processed. The seafood stick that we are using today is made with seasoned Alaska Pollock and Pacific Whiting. You can make this dish vegetarian by simply omitting the seafood stick.

**FOR THIS FULL WRITTEN RECIPE, INSTRUCTIONS,TIPS/NOTES PLEASE VISIT :
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Ingredients
- 1 Tube Egg Tofu
- 1-2 Cups Canned Corn Cobs ([ Ссылка ])
- 1 Cup Sweet Peas
- 1-2 Cups Cauliflower Florets (Original/Orange/Purple Cauliflower of your choice)
- 4-5 Sticks of Seafood Sticks/Imitation Crab sticks/Surimi (Any brand, omit for vegetarian version)
- 2 Cloves Garlic
- 1 Tablespoon Oyster Sauce ([ Ссылка ]) / Vegetarian Oyster Sauce ([ Ссылка ])
- 1/4-1/2 Teaspoon Chicken Bouillon Powde r([ Ссылка ]) / Vegetable Bouillon Powder ([ Ссылка ])
- 1/4 Teaspoon White Pepper
- 2-3 Tablespoons Water
- 1/2 Teaspoon Chinese Cooking Wine (Optional) ([ Ссылка ])
- Cornstarch Slurry (1 Teaspoon Starch + 3 Tablespoons Water)
- Salt (To taste)
- Cooking Oil (Enough for shallow fry tofu)

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