Brocolli with Egg Tofu

Heat Wok on medium heat and add 1/3 cup water. 
Add 1 heads broccoli florets and a pinch of salt. Stirring constantly, let cook until water is almost evaporated and cover on low heat. Remove cover after approximately 1 minute or until broccoli is cooked.
Remove broccoli from Wok and arrange on the sides of a large serving dish. Clean the Wok to remove any broccoli traces.
Heat Wok on medium heat. 2 Tbsp of cooking oil. Gently add in egg tofu slices and pan-fry for about 1 minute or until golden brown on both sides. Remove from Wok and gently place on the same platter as the broccoli, stacking them in the middle of the serving plate.

Clean the Wok again and add the rest of the cooking oil. Turn heat to low and sauté the garlic, ginger and tomatoes. Once aromatic, Stir and add shimeji mushrooms. Add some water, oyster sauce, light soy sauce, wine. Turn heat up again and cook until mushrooms are soft. Pour the shimeji mushrooms sauce on top of tofu slices.

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