||Heat 1 tbsp of oil in wok. Panfry egg tofu until both sides are lightly brown. Dish up for later use.
||Heat remaining oil, fry garlic and ginger till fragrant.
||Add carrot, young corn and mushrooms. Stir- fry for 2 minutes.
||Pour in stock and leave to simmer for 5 minutes.
||Add sweet peas, tofu and seasoning sauce. Simmer until sauce thickens.
||Serve hot with rice.