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        1 piece of tofu
        3 oz of ground chicken meat
        10 white button mushroom - sliced thinly
        1 small carrots - cut into small cubes
        2 spring onions - cut small
        2 cloves of garlic
        2 tbsp of soy sauce
        1/2 tsp sugar
        1/2 cup of chicken stock + 1 tsp of cornstarch
        salt and pepper to taste

       1 tbsp of oyster sauce

       1 tbsp of soy sauce

        1. Marinate the meat and set aside for 15 minutes.

        2. In a steamer, steam the tofu for about 5 minutes. Remove the excess water and set aside.

        3. Heat up the oil in a pan. Add the garlic and saute until fragrant. Add the meat and carrots and stir-fry for 2-3 minutes.

        4. Add in mushroom, stir fry for a minute, add sugar, soy sauce and pepper and immediately stir in the chicken stock. Bring it up to a boil and cook until sauce thicken. Check seasoning.

        5. Pour the sauce over the tofu and garnish with spring onions and serve warm.