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1
Line a sieve with kitchen paper towels that have been ripped up into small pieces, and place the tofu on top.
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2
Leave to drain well.
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3
Rehydrate the wood ear mushroom in water and finely julienne.
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4
Cut the shiitake mushrooms, bamboo shoot, leek, carrot and snow peas into small pieces.
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5
Heat up some sesame oil in a frying pan and stir fry the tofu over medium heat until it's lightly browned.
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6
Add the chopped up vegetables from Step 1, and continue stir frying until the vegetables are softened.
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7
Add salt and pepper to Step 2, swoosh in the Shaoxing wine and stir fry lightly, then add the ingredients marked with - water, soup stock granules, oyster sauce and soy sauce - and stir fry a bit longer, then drizzle in a little more sesame oil to finish.
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8
Turn off the heat, transfer the entire contents sauce and all into a bowl, and let it cool down.
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9
While it cools, cut the spring roll wrappers from corner to corner diagonally to make two triangles each - a total of 10 triangles.
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10
Brush the inside of the mold lightly with sesame oil and line with the spring roll wrappers.
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11
(It's ok if the corners of the wrappers stick out of the mold a bit.)
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12
Preheat the oven to 190C.
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13
Beat the eggs and add to the cooled down mixture from Step 3.
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14
Mix well and pour into the lined mold.
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15
Top with the pizza cheese.
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16
If you fold in the corners of the spring roll wrappers that are sticking out, they'll be nice and crispy after baking!
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17
Bake in a preheated oven at 190C for about 35 minutes - adjust the time and temperature depending on how fast it's browning.
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18
When it's baked it's done.
