1. Fry Nangpayabaan® egg tofu until each side turns gold and crispy. Lift fried egg tofu out of oil and set aside to drain oil.
2. Heat the oil. Add onion and stir-fry for a few minute.
3. Add ketchup and chili sauce.
5. Add asparagus, carrot, baby corn and shrimp.
6. Add fried Nangpayabaan® egg tofu, and gently stir with red gravy sauce until done.