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First, prepare the ingredients.
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On a large pan over high heat, heat 1 tablespoon vegetable oil.
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When oil is hot, reduce heat to medium and gently place egg tofu slices onto the pan.
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Pan-fry each side for about 30 seconds, remembering to be very, very gentle when flipping the tofu.
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I recommend using a long spoon to do that and not a spatula, as the spatula can easily cut into and mash up the tofu.
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When tofu has been pan-fried to a golden brown, remove from heat and set tofu aside.
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In the same pan, fry the egg.
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To achieve a thin layer of egg, spread the beaten egg mixture evenly over the surface of the pan and cook over low heat.
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When egg is about 70% cooked, remove and set aside.
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The egg will be completely cooked later when you pour the rest of the hot dish over it.
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In a large claypot (you can use a wok if you do not have one), heat 2 tablespoons of vegetable oil and when it is hot enough, throw in garlic, spring onions, snow peas, carrots, baby corn, and mushrooms.
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Stir-fry with a long spatula for about a minute, then add oyster sauce and move the ingredients around to evenly coat.
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Pour in 1/2 cup of water to dilute the sauce and stir.
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Next, add prawns, and when they have turned slightly pink, add the egg tofu.
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At this point, I switched out the spatula for a wooden spoon so as not to cut the egg tofu up when tossing the ingredients around.
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Pour the cornflour mixture in and watch the sauce thicken (this never ceases to amaze me).
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Let the dish simmer for another 20 seconds and then turn the heat off.
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On your serving plate, layer the egg omelette on the bottom and then pour the vegetables over it.
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Serve the claypot tofu while still hot, with steamed white rice for a filling and delicious meal.
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Enjoy!
