Tofú y huevos chinos

Ingredientes

• 300 g block silken tofu
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp chilli oil (from a jar of chilli crisp)
• 1/2 tsp sugar
• 1/2 tsp cornflour
• 1 tbsp olive oil
• 2 spring onions
• 2 eggs
• jasmine rice, to serve

Preparación

1. 1

   Snip the corner off of the tofu packet and drain out any excess tofu. Lay the tofu out on a double layer of kitchen paper to drain.

2. 2

   To make the sauce, combine the soy sauce, oyster sauce, chilli oil, sugar and cornflour. Set aside.

3. 3

   Thinly slice the spring onions, separating the white and green bits, lightly beat the eggs, and slice the tofu into bite-sized cubes.

4. 4

   Place the oil and the green pieces of spring onion in a large non-stick frying pan or wok, and place over a medium-high heat. Once the onion is sizzling, add the tofu in a single layer. Allow to cook and warm through for about 1 minute, tossing the pan to move the pieces of onion around if they’re catching; if you stir the tofu too much it will break apart.

5. 5

   Pour over the egg, and once the base is set, carefully scramble with the tofu. Once the egg is only just set, stir in the sauce.

6. 6

   The moment the sauce has thickened serve the tofu and eggs over the jasmine rice, sprinkled with the green parts of the spring onions.