Step 1
Slice the egg tofu and lightly coat it with cornstarch. Heat neutral oil in a pan and shallow fry the tofu until golden, then remove and drain on paper towels.

Step 2
In a separate pan, heat 1 tbsp oil and sauté the garlic and ginger until fragrant. Add the shiitake mushrooms and cook until lightly browned, then add the carrots, white spring onion, and chillies.

Step 3
Pour in the Shaoxing wine and cook until it evaporates. Add the dark soy sauce and water, then stir in the cornstarch slurry and cook until the sauce becomes glossy and thick.

Step 4
Gently add the fried egg tofu back into the pan, spoon the sauce over the tofu to coat, garnish with spring onion, and enjoy!