I used only 1 egg tofu package (since that's all I had around), but I made the full amount of the sauce, pork, and mushrooms (I actually used 6 mushrooms, instead of 4). This was actually a great ratio of tofu to sauce and pork. I also added a tiny pinch of red pepper before I added the pork. I used the mushroom soaking water as the water in the recipe.
I coated my egg tofu sliced in corn starch before I fried them; I really liked the light and crispy crust this gave the egg tofu. Don't choose a pan to fry the egg tofu that barely fits all the tofu because they will be difficult to turn. Choose a pan that allows you to have some space to use a spatula to lift up the egg tofu slices. Also you should choose a pan that food doesn't stick to; I didn't use my cast iron pan this time, but next time I probably will since things hardly ever stick to it.
Egg tofu that was coated in corn starch and then fried:
I served the "Egg Bean Curd with Minced Pork in Oyster Sauce" with "Stir-Fried Napa Cabbage with Dried Shrimp" and white rice.