Cut Green Bell Pepper (30 gram) into slice and dice them.
Remove Broccoli (330 gram) stem. Chop them into bite size pieces. Or you can tear them into pieces.
Remove Carrot (30 gram) skin using a vegetable peeler. Half carrot and dice them.
Carefully slice Egg Tofu (300 gram) into equal pieces.
Heat up your frying pan with at least an inch high of oil. Gently add in your tofu in batches. Deep fry until golden brown.
In a small bowl, add in Corn Starch (1 tablespoon) and Water (3 tablespoon). Mix well, set aside.
In a wok on high heat, heat up some oil and add Red Bird's Eye Chili Pepper (1) and Garlic (2 clove) until aromatic.
Add in vegetables. Mix well.
Season with Salt and Pepper (to taste) and Mushroom Seasoning (to taste).
Stir fry for about a minute.
Add in Water (1 1/2 cup). Bring it to a boil and simmer for about a minute.
Add in Mushroom Sauce (1 1/2 tablespoon). Sauté for another minute and simmer with the lid closed for a few more minutes until tenderly soft.
Turn your heat down to low, add in corn starch and mix well until sauce is thickened.
Add in tofu and carefully stir until warmed.
Transfer into a dish and serve with hot rice. Enjoy!