Vegetarian Coin Tofu

My youngest son ask me to cook something healthy. So this is for him (lol). First time I see him eating broccoli and cauliflower. It tasted good and very healthy. 1 packet Japanese tofu, cut into slices of equal thickness
Tapioca flour for dusting
carrots, cut thinly into shapes
mushrooms (soaked in hot water till soft)-sliced
cauliflower (boil till almost cooked)
broccoli (boil till almost cooked)
1/2 tsp chopped ginger
few drops of sesame oil
1 tsp Shao Hsing Hua Tiao Chiew (Chinese cooking wine)
1 egg white

Seasoning (combined):
1 tbsp vegetarian oyster sauce
1/2 cup water

Thickening (combined):
1 tsp corn flour
1 tbsp water

Method
Coat sliced tofu pieces in tapioca flour.
Deep-fry in hot oil until lightly golden.
Remove and arrange on a serving platter.
Heat oil and sesame oil.
Saute ginger until fragrant.
Add cooking wine.
Stir in mushrooms and stir-fry well.
Add the rest of the vegetables.
Blend in combined sauce ingredients.
Bring to a quick boil.
Add thickening and pour 1 egg white over a fork and simmer for a while, then dish out and pour sauce over tofu slices.
Serve immediately.

Note: If you are not vegetarian, can use normal oyster sauce.

Recipe source: alicecozycorner
Photo source: alicecozycorner