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Egg Tofu Recipe

Egg Tofu Recipe

I’m sharing my own version of the Egg Tofu Recipe, inspired by all three kinds but written in my own voice and experience.
This is the recipe I cook on evenings when I barely have time to breathe, on weekends when I want something warm with rice, and even on days I’m craving Chinese flavors without wanting to order takeout. It’s a dish that works every single time.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 People
Course: Main Course
Cuisine: Japanese
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tubes of egg tofu
  • ½ pound ground pork you can skip if you want it veg
  • 3 dried shiitake mushrooms soaked and sliced
  • 3 cloves garlic minced
  • 1 tablespoon ginger minced
  • ½ onion chopped
  • 2 tablespoons soy sauce
  • ½ tablespoon dark soy sauce adds color, skip if you don’t have it
  • 1 tablespoon Shaoxing wine
  • ½ tablespoon oyster sauce
  • ¼ teaspoon sugar
  • 1 tablespoon cornstarch for slurry
  • ½ cup mushroom soaking liquid or chicken broth
  • Oil for frying

Equipment

  • Non-stick frying pan very important for frying egg tofu without breaking it
  • Wok or deep skillet for cooking the sauce and pork/mushroom mixture
  • Sharp knife for slicing tofu, mushrooms, aromatics
  • Cutting board
  • Silicone spatula or thin spatula  gentle on tofu so it doesn’t break
  • Mixing bowls one for sauce mixture, one for cornstarch slurry
  • Measuring spoons
  • Measuring cup for broth or mushroom soaking liquid
  • Small bowl or cup for cornstarch slurry
  • Strainer  optional, to strain mushroom soaking liquid
  • Plate lined with paper towel for placing fried tofu

Method
 

Step 1: Fry the Egg Tofu
  1. Heat a nonstick pan with a tablespoon of oil. Lay the tofu slices in a single layer and don’t touch them for at least 2-3 minutes. Once they turn golden, flip them carefully and let the other side fry too. Set aside.
Step 2: Build the Aromatics
  1. In a wok or deep pan, add a little oil and sauté the ginger, onion, and garlic until fragrant. I prefer letting the onion get a little translucent because it gives a sweeter base flavor.
Step 3: Add Mushrooms
  1. Add the sliced shiitake mushrooms. If you’re using dried shiitakes, your dish will instantly get that deep, earthy aroma that tastes like something you simmered for hours.
Step 4: Cook the Pork
  1. Push the mushrooms to the side and add the ground pork. Break it up into tiny pieces and cook till browned.
Step 5: Add Sauce Ingredients
  1. Pour in:
  2. light soy sauce
  3. dark soy sauce
  4. Shaoxing wine
  5. oyster sauce
  6. sugar
  7. Give everything a quick stir for 30 seconds. This wakes up the flavors.
Step 6: Add the Broth
  1. I usually add the mushroom soaking liquid because it’s honestly liquid gold. If you toss it, you’re basically throwing away free umami. Bring everything to a simmer.
Step 7: Thicken the Sauce
  1. Mix the cornstarch with cold water and drizzle half into the pan. Once it thickens, add more if needed. The sauce should be glossy and slightly thick, not gloopy.
Step 8: Add the Fried Egg Tofu
  1. Return the tofu gently to the sauce. Don’t mix too aggressively or you’ll break everything. Just scoop the sauce over the tofu slowly.

Notes

  • Protein: 18–22 g
  • Carbohydrates: 10–14 g
  • Total Fat: 22–25 g
  • Saturated Fat: 4–6 g
  • Cholesterol: 120–150 mg
  • Sodium: 850–1000 mg
  • Potassium: 300–350 mg
  • Fiber: 1–2 g
  • Sugar: 2–3 g
  • Calcium: 60–80 mg
  • Iron: 1.5–2 mg