Japanese Tofu with prawns and vege

Ingredients:
1 packet Japanese Tofu
a handful of green peas
8 pieces prawns (peeled)
1/4 cup button mushrooms (halved)
some red carrot (sliced)
1 packet  young corn (halved)
1/4 cup chicken thigh meat (sliced)
1/2 tbsp garlic (chopped)
4 slices ginger
100ml water (add more if needed)

Marinade:
1 tsp light soy sauce
Dash of corn flour

Seasoning:
1 tbsp oyster sauce
1 tsp light soy sauce
1/4 tsp pepper
Salt (to taste)

For thickening:
1/2 tbsp corn flour
2 tbsp water

Methods:

1. Cut the Japanese Tofu into medium thick slices, medium fried in oil until golden brown, dish and put aside for later use.
2. Marinate the chicken thigh meat with light soy sauce and corn flour.
3. Blanch the green peas in boiling water and drain.
4. Heat 1 1/2 tbsp oil in a wok, saute chopped garlic and sliced ginger until fragrant.
5. Add in chicken meat, red carrot, young corns and stir fry to mix well, then add in prawns and  button mushrooms, and stir fry briskly.
6. Add in water, seasoning, tofu and let it come to a boil for about 3 minutes.
7. Lastly, add in the green peas and give it a quick stir.
8. Thicken with corn flour water and once it come to another boil remove from heat and serve hot.