Coat sliced tofu pieces in tapioca flour. Deep fry in hot oil until golden. Dish out and drain on absorbent kitchen paper towels.
Heat oil and sesame oil in a wok; saute ginger and garlic until fragrant. Add prawns, black mushrooms and carrots. Stir-fry well. Add seasoning, green peas and chicken meat. Blend in thickening.
Heat hotplate over fire. When it is really hot, remove and place on a wooden platter. Add tofu pieces and pour sauce over. Serve immediately.