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.
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.
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 1/2 cup of water.
Slow down the fire and let it simmer for 5 minutes. Sprinkle some chopped fresh chili and coriander on top.
Other lovely tofu recipes
Mapo tofu
Steamed tofu
Yu Xiang tofu
Salt and pepper tofu
Tofu soup with Bok Choy
One pot egg with tofu
- 5 eggs , whisked
- 1 box silken tofu or soft tofu
- coriander , cut into sections
- fresh peppers , cut into circles
- 1/2 cup water
- 2 tbsp. hot garlic sauce , homemade instruction or other chili sauce
- 1 tbsp. light soy sauce
- 1 tbsp. sesame oil
- 1/4 sugar
- 1/2 tsp. salt
- 1/4 tsp. ground pepper
- 2 tbsp. water
-
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 1/2 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!
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.
Thanks for your lovely information. Using Lao Gan Ma is a lovely idea.
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!
Thanks for your lovely reminding. That’s really a useful tip.
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.
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.
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!
Thanks Afra for your lovely feedback.