Stir Fry Tofu And Eggs

Ingredients

• 450 gfirm tofu, cubed
• 10 clovesgarlic, minced
• 10shallots, minced
• 4eggs, beaten
• 1scallion, chopped
• 45 mloil
• 22.5 mlsoy sauce
• 15 mloyster sauce
• 75 mlsweet soy sauce
• 2.5 mlwhite pepper
• 30 mlwater

Instructions

1. 1

   Fry the aromatics

   Heat the oil in a non-stick pan. Sauté the shallots and garlic until golden brown.

2. 2

   Add tofu and eggs

   Add the cubed tofu and beaten eggs to the pan.

3. 3

   Brown the mixture

   Stir-fry over medium-high heat for 3–5 minutes, stirring and mixing occasionally and gently, until golden brown.

4. 4

   Add sauce and scallion

   Add the chopped scallion and the sauces, then mix well until the tofu and eggs have absorbed the sauce.

5. 5

   Serve with rice

   Take the pan off the heat and serve with rice, garnished with more chopped scallion.

What is stir-fried tofu and eggs?

This is a homestyle pan-fried combination of tofu and egg, finished with a savoury-sweet soy-based sauce. Tofu and eggs are common, versatile ingredients across many Asian home-cooking traditions, though this particular recipe does not specify a regional origin.

The method keeps things simple: brown garlic and shallots first, then cook the tofu and egg before adding the sauce. That order builds flavour in the pan and lets the sauce coat the finished ingredients.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 24g protein, 24g carbs, 25g fat.

The tofu and eggs provide most of the protein, while the oil contributes much of the fat. Sweet soy sauce and the rice served alongside supply most of the carbohydrates. Pair a serving with vegetables and a moderate portion of rice for a more balanced plate.

Why use firm tofu?

Firm tofu is sturdy enough to handle gentle stirring alongside the eggs. Cubing it into similar-sized pieces helps it warm through and pick up the sauce evenly.

Patting the tofu dry before cooking can help reduce surface moisture, making browning easier. Handle it carefully so the cubes hold their shape.

Build flavour with the aromatics

Shallots and garlic go into the hot oil first, where they soften and turn golden. Keep them moving and watch closely, as minced garlic can darken quickly.

Wait until the aromatics are golden before adding the tofu and egg. This gives them time to flavour the oil without leaving them in the pan for the entire cooking time.

Cook gently for texture

The recipe calls for 3–5 minutes over medium-high heat, with occasional gentle stirring. Use a broad spatula to turn the mixture rather than crushing the tofu.

The tofu and egg should look lightly golden, with the egg cooked through. Pan heat and cube size affect how quickly they reach that point, so use the visual cues as well as the stated time.

Let the sauce coat everything

Soy sauce, oyster sauce and sweet soy sauce bring saltiness and sweetness, while water helps loosen the mixture. Add them together with the chopped scallion, then mix until the sauce clings to the tofu and egg.

Avoid cooking the sauce for longer than needed once the ingredients are coated. Taking the pan off the heat at that point helps keep the tofu tender.

Serve it with rice

Rice is the suggested accompaniment and makes this saucy dish easy to serve as a meal. Add it alongside rather than stirring it into the pan, so the tofu and egg remain distinct.

A simple vegetable side, such as steamed greens, can add contrast to the rich, sweet-savoury sauce. Finish with extra chopped scallion if you like.

Recipe notes & tips

• Cut the tofu into evenly sized cubes so it heats at a similar rate.
• Use a non-stick pan as specified to make gentle stirring easier.
• Keep the garlic and shallots moving while they turn golden.
• Stir with a light hand to keep the tofu cubes intact.
• Mix the sauces together before adding them if you want them to pour evenly.
• Have the rice ready before you take the pan off the heat.

Variations

• Add vegetables: Stir in sliced greens or mushrooms and cook until tender.
• Adjust the sweetness: Use less sweet soy sauce and add it gradually to taste.
• Add chilli: Include fresh chilli or chilli flakes for heat.
• Finish with sesame: Sprinkle toasted sesame seeds over the dish before serving.
• Make it vegetarian: Use a vegetarian oyster-style sauce in place of oyster sauce.

Common mistakes to avoid

• Burning the garlic: Keep it moving and add the tofu as soon as the aromatics turn golden.
• Breaking the tofu: Stir gently with a broad spatula rather than tossing it roughly.
• Crowding the pan: Use a wide pan so the ingredients have room to brown.
• Adding sauce too early: Brown the tofu and egg first, then add the sauces as directed.
• Overcooking after saucing: Stop once the sauce coats the ingredients and take the pan off the heat.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a pan over a gentle heat until hot throughout, adding a small splash of water if the sauce has thickened.

Frequently asked questions