Grate the carrot by using a cheese grater. Set aside.

In a large bowl, mash the tofu until there is no more lumps.

Add the crushed garlic, salt, pepper and chicken powder onto the mashed tofu. Mix them until well blended.

Add the grated carrot and chopped spring onion onto the mixture. Blend them well.

Add the egg and keep mixing them well. You can adjust the taste here.

Prepare the steamer. Ensure the water is sufficient for doing steaming process. Meanwhile you can take a loaf tin. I used the tuppy instead and lightly grease it with the oil.

Take the tofu mixture and put them onto the tin. Gently press it down by using your fingers to make it dense. Put the quail eggs on the top and arrange them to make it into ten slices later. I used 2 molds so they can contain 10 pieces later. Mine here in the picture just can works for 6 pieces in a mold. You can use the individual molds instead and place the quail egg in the centre top.

Gently press the quail eggs to immerse them. But it should emerged enough to the surface. Press down the tofu mixture around it to make it dense by using your fingers.

Once the steamer is ready, steam it for approximately 30 minutes. Take it out from the steamer and let it cooled completely.

Make sure the tofu is completely cooled. I left them in room temperature for an hour. It will be cooled and firm. Unmould it and slice into 10 pieces with the quail egg on the centre.

Place the egg white onto a plate or shallow tray. Put some tofu and coat them with the white egg.

Heat oil in the pan by over medium flame. Once it hot enough, fry the tofu slices with the part which having quail egg has positioned as the upperside first. Don't be overcrowded. When the bottom part is going golden and crisp, gently flip it over by using a spatula. And cook for a while until slightly golden in the color.

Serve them as a snack. You can eat them with your favorite sauce.