Ingredients
Method
1.Pat tofu with absorbent paper; cut into slices, then cut each slice into 1cm-wide sticks. Spread the tofu on a tray lined with absorbent paper; cover tofu with more absorbent paper, stand for 10 minutes.
2.Heat the vegetable oil in a wok or large saucepan; deep-fry vermicelli, in batches, until puffed. Drain on absorbent paper. Deep-fry tofu, in batches, until browned. Drain on absorbent paper. Cool oil; remove from wok, reserve for another use.
3.Heat 2 teaspoons of the peanut oil in the same cleaned wok; add half of the combined egg and water, swirl wok to make a thin omelette. Cook until egg is just set. Remove from wok; roll omelette, cut into thin strips. Heat 2 more teaspoons of the peanut oil in the same wok.
4.Combine garlic, chillies, sugar, sauces and vinegar in a small bowl; pour half of the chilli mixture into a small jug, reserve. Combine pork in a bowl with half of the chilli mixture. Heat remaining peanut oil in same wok; stir-fry pork mixture for about 5 minutes. Add prawns; stir-fry for 1 minute. Add tofu; stir-fry, until combined.
5.Add remaining chilli mixture, vermicelli and half of the onion; toss. Sprinkle with remaining onion, omelette and coriander.
This recipe is best made close to serving. Not suitable to freeze or microwave.
Note
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