Chinese Tofu and Eggs

This quick, tasty Chinese Tofu and Egg Stir Fry is ready in just 10-minutes, using store cupboard ingredients for a punchy, protein-packed dinner perfect for busy weeknights.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Snip 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. 2To make the sauce, combine the soy sauce, oyster sauce, chilli oil, sugar and cornflour. Set aside.
3. 3Thinly slice the spring onions, separating the white and green bits, lightly beat the eggs, and slice the tofu into bite-sized cubes.
4. 4Place 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. 5Pour 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. 6The moment the sauce has thickened serve the tofu and eggs over the jasmine rice, sprinkled with the green parts of the spring onions.