Simple Tofu and Eggs
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A quick and savory Chinese-style home-cooked dish featuring pan-fried tofu cubes coated in egg and simmered in a rich, garlicky soy sauce.
- Time
- 20 minutes
- Equipment
- Stovetop
- Good for
- Breakfast, lunch, or dinner
- Cuisine
- East Asian
- Contains
- Gluten, eggs, soy, and shellfish
- Diet
- Pescatarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Cut the firm tofu into small, bite-sized cubes.
In a small bowl, crack the eggs and beat them until well combined.
Pour the beaten eggs over the tofu cubes in a bowl and toss gently to ensure every piece of tofu is well-coated.
Heat cooking oil in a non-stick skillet or wok over medium heat.
Add the egg-coated tofu to the pan in a single layer. Fry until the egg is set and the tofu is golden brown on all sides.
Push the tofu to one side of the pan and add the minced garlic. Sauté for about 30 seconds until fragrant.
In a small bowl, mix the light soy sauce, oyster sauce, dark soy sauce, sugar, and water to create the sauce.
Pour the sauce mixture over the tofu. Stir gently to combine.
Simmer for 1-2 minutes until the sauce thickens slightly and coats the tofu evenly.
Garnish with chopped green onions and serve hot.
Notes
For a crispier texture, ensure the tofu is patted dry before coating with egg. You can add a pinch of cornstarch to the sauce if you prefer it thicker.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 379
- Protein
- 24 g
- Carbs
- 10 g
- Fat
- 28 g
- Fiber
- 2 g
Where the calories come from
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