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    Home » Recipes » quick and easy

    One Pot Tofu and Egg

    Last Modified: October 26, 2022 by Elaine| 11 Comments

    613 shares
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    Jump to Recipe - Print Recipe

    Tender and savory tofu with egg. I meet this newly invented recipe during one local restaurant. Wow, this is a new world. The tofu is so tender and so delicious with the sauce. There are lots of variations of this dish, you can substitute this sauce with sweet and sour sauce, kung pao sauce, Yu xiang sauce or any other chili sauce sauce you love. You will get unbelievable soft and tender tofu with savory sauce.

    When the tofu is wrapped with eggs, which helps to hold the flavors, this presents a similar feel of mapo tofu.

    ont pot tofu and egg|chinasichuanfood.com

    Cook’s Note

    Soft tender tofu is hard to take out. If you want to keep the shape, use a small knife and separate the edges of the package. Take a plate and cover it over the package. Turn it over and then cut small holes on the two diagonal corners. Blow some air in, then the package can be removed easily.

    ont pot tofu and egg|chinasichuanfood.com

    Instructions

    Whisk egg liquid well. And combine all the ingredients for the sauce together.

    one pot egg and tofu|chinasichuanfood.com

    Heat oil in a pan until really hot, pour the egg liquid in. Add tofu slabs in when the top layer of the egg liquid is still running. So the egg will coat the tofu.

    one pot egg and tofu|chinasichuanfood.com

    Pour the sauce in and add another ½ cup of water.

    one pot egg and tofu|chinasichuanfood.com

    Slow down the fire and let it simmer for 5 minutes. Sprinkle some chopped fresh chili and coriander on top.

    one pot egg and tofu|chinasichuanfood.com
    one pot egg and tofu|chinasichuanfood.com

    Other lovely tofu recipes

    Mapo tofu
    Steamed tofu
    Yu Xiang tofu
    Salt and pepper tofu
    Tofu soup with Bok Choy

    one pot egg and tofu|chinasichuanfood.com

    One Pot Egg and Tofu

    Elaine
    One pot egg with tofu, can be cooked within 15 minutes. With naughty flavors in different parts.
    5 from 4 votes
    Print Recipe
    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Cuisine Sichuan cuisine
    Servings 5
    Calories 92 kcal

    Ingredients
      

    • 5 eggs , whisked
    • 1 box silken tofu or soft tofu
    • coriander , cut into sections
    • fresh peppers , cut into circles
    • ½ cup water

    Sauce

    • 2 tbsp. hot garlic sauce , homemade instruction or other chili sauce
    • 1 tbsp. light soy sauce
    • 1 tbsp. sesame oil
    • ¼ sugar
    • ½ tsp. salt
    • ¼ tsp. ground pepper
    • 2 tbsp. water

    Instructions
     

    • Whisk egg liquid well. And combine all the ingredients for the sauce together.
    • Heat oil in a pan until really hot, pour the egg liquid in. Add tofu slabs in when the top layer of the egg liquid is still running. So the egg will coat the tofu.
    • Pour the sauce in and add another ½ cup of water.Slow down the fire and let it simmer for 5 minutes. Sprinkle some chopped fresh chili and coriander on top.
    • Serve hot!

    Nutrition

    Calories: 92kcalCarbohydrates: 1gProtein: 6gFat: 7gSaturated Fat: 2gTrans Fat: 1gCholesterol: 164mgSodium: 420mgPotassium: 70mgFiber: 1gSugar: 1gVitamin A: 239IUCalcium: 27mgIron: 1mg
    Tried this recipe?Mention @ChinaSichuanFood

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    Reader Interactions

    Comments

    1. Denny

      May 29, 2021 at 1:53 am

      5 stars
      This looked so good, I had to try. The thought of making the hot garlic sauce was too much, replaced the 2 tbsp of hot garlic sauce with 1 tbsp of Lao Gan Ma pickled chili & 1 tbsp of Lao Gan Ma chili oil with fermented soybeans, upped the sugar to compensate for the pickled chili, and topped the finished dish with both the recommended cilantro and scallions. The result was saucy, delicious and on the table in less than 15 minutes.

      Reply
      • Elaine

        June 02, 2021 at 8:57 am

        Thanks for your lovely information. Using Lao Gan Ma is a lovely idea.

        Reply
        • Radek

          August 13, 2022 at 1:44 pm

          and these fresh peppers , cut into circles are what for?

          Reply
    2. colleen

      May 31, 2021 at 2:04 am

      Many thanks for your always delicious recipes! A little 'trick' i use to remove the soft tofu from the package: Turn upside down on a plate (I use my flattened palm:), make a small snip with kitchen shear on the edge of the package, in goes the air out comes the tofu!

      Reply
      • Elaine

        June 02, 2021 at 8:56 am

        Thanks for your lovely reminding. That's really a useful tip.

        Reply
    3. Denny

      June 02, 2021 at 2:31 am

      5 stars
      I made this twice in 3 days. So good! The first time I used soft tofu. The second time, I used Korean style "soon dobu" which is super soft, the type used in Korean tofu soup. I decreased the eggs to 3 because the package of soon dobu is smaller than a normal package of soft/silken tofu and used an 8" non-stick pan. It was good the first time but fantastic the second time. It's so savory, luscious and comforting without being heavy. Like mapo tofu but faster and easier.

      Reply
      • Elaine

        June 02, 2021 at 8:38 am

        Thanks Denny. Yes, super soft tofu or silken tofu is the best for this one. I love the aroma of egg on the edges of the tofu so much too!!! Thank you for this encouraging comment.

        Reply
    4. Afra

      June 09, 2021 at 7:32 pm

      5 stars
      Just had this for lunch with some cauliflower rice and loved it! I used toban djan chili bean sauce. I will certainly have this again - great find!

      Reply
      • Elaine

        June 12, 2021 at 8:52 am

        Thanks Afra for your lovely feedback.

        Reply
    5. Eve

      September 27, 2022 at 4:27 pm

      5 stars
      This is one of my new favourite recipes! My husband and I loved it so much, I made it again for lunch the very next day. It is so, so good. I made your garlic sauce to go with it. I saw someone mentioned they just used Lao Gan Ma. It's really no contest! Your sauce recipe is amazingly savoury and addictive. The best thing is if you have the sauce already made you can make this recipe in no time at all. Thanks so much! I think I will be making it all the time now.

      Reply
      • Elaine

        September 28, 2022 at 6:48 am

        Hi Eve,
        That's a very sweet comment. I am so happy to read this. Personally I love this version very much too. It is super simple and as good as the complex mapo tofu. Happy cooking and enjoy!

        Reply

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