Stir-fried Egg Tofu And Veggies

Ingredients

• 2 tubular packsegg tofu, cut into 1 cm slices, coated with cornflour and fried
• to tastecauliflower florets, partly steamed
• 1tomato, sliced
• to tastechestnut mushrooms, sliced
• 2spring onions, cut into pieces
• ½brown onion, sliced
• 4 clovesgarlic, sliced
• 1 tbspoyster sauce
• 3 tbsptomato sauce
• ½ tspvegetable seasoning (optional)
• ½ tspsugar
• a pinchwhite pepper
• 50 mlwater
• 1 tsp cornflour and 1 tbsp watercornflour slurry (optional)
• to tastecooking oil

Instructions

1. 1

   Soften the aromatics

   Heat cooking oil in a pan and sauté the brown onion and garlic until fragrant.

2. 2

   Cook the mushrooms

   Add the sliced mushrooms and stir-fry until they have shrunk slightly.

3. 3

   Add vegetables

   Add the cauliflower, tomato and spring onions, followed by the oyster sauce, tomato sauce, vegetable seasoning if using, sugar and white pepper.

4. 4

   Bring to a boil

   Pour in 50 ml water and bring the mixture to the boil.

5. 5

   Add the tofu

   Add the fried egg tofu and stir gently to combine.

6. 6

   Thicken and serve

   If using, pour in the cornflour mixed with 1 tbsp water and stir until the sauce thickens. Turn off the heat and serve.

What is egg tofu stir-fry?

Egg tofu is a soft, savoury tofu made with egg, often sold in a firm tube that can be sliced into rounds. It is used in East and Southeast Asian cooking, where its delicate texture works well in quick pan dishes.

Here, the tofu is coated in cornflour and fried before being added to vegetables and a tomato-and-oyster-sauce mixture. That gives it a lightly crisp exterior while keeping the inside tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 230 calories, 11g protein, 20g carbs, 12g fat.

The egg tofu and frying oil contribute much of the fat, while the tofu also supplies some protein. The sauces, vegetables and any rice served alongside provide most of the carbohydrates; the oyster sauce and seasoning are the main sources of sodium. Serve with a moderate portion of rice and extra vegetables to round out the plate.

Prepare the tofu gently

Even slices: Cut the egg tofu into 1 cm rounds so they cook evenly. Handle them carefully, as the slices can break easily before frying.

Coat and fry: A thin cornflour coating helps the outside take on colour and gives the tofu more structure. Fry it before adding it to the sauce, then stir gently to keep the pieces intact.

Build the flavour in stages

Onion and garlic: Start by sautéing these until fragrant; this creates the savoury base for the sauce. Avoid letting the garlic brown too much, as it can turn bitter.

Mushrooms first: Give the sliced mushrooms a little time in the pan until they shrink slightly. Then add the remaining vegetables and seasonings as directed.

Use the vegetables as cues

Partly steamed cauliflower: The cauliflower is already partly cooked, so it needs only to heat through in the sauce. Keep the florets fairly similar in size for an even result.

Tomato and spring onion: These go in with the other vegetables and soften in the simmering sauce. Stir with a light touch once the tofu is added.

Adjust the sauce texture

The 50 ml water loosens the tomato and oyster sauces so they can coat the vegetables. Bring the pan to the boil before adding the tofu.

For a thicker finish, stir together the optional teaspoon of cornflour and tablespoon of water, then add it to the pan. Stop stirring once the sauce thickens so the tofu is less likely to break.

Serve it with a simple side

Steamed rice is a natural match for the savoury, lightly sweet sauce and makes the dish more substantial. Spoon the sauce and vegetables over the rice rather than letting it sit in the pan.

For a lighter-feeling plate, serve a generous share of the vegetables alongside a smaller portion of rice. Add the spring onions near serving if you prefer them with a little more freshness.

Recipe notes & tips

• Slice the egg tofu with a sharp knife and support each round as you move it to the pan.
• Fry the tofu in batches if needed so the slices have room to brown.
• Partly steam the cauliflower before starting the stir-fry, as specified in the ingredients.
• Taste the sauce before adding extra seasoning, since oyster sauce and vegetable seasoning can both be salty.
• Stir gently after adding the tofu to help keep the rounds whole.
• Mix the optional cornflour with water until smooth before pouring it into the pan.

Variations

• Add leafy greens: Stir in a handful near the end and cook just until wilted.
• Use mixed mushrooms: Replace the chestnut mushrooms with another sliced variety.
• Make it spicier: Add sliced fresh chilli with the onion and garlic.
• Skip the thickener: Leave out the cornflour slurry for a looser sauce.
• Add extra cauliflower: Increase the florets for a more vegetable-heavy stir-fry.

Common mistakes to avoid

• Rough handling: Egg tofu breaks easily, so turn it gently with a broad spatula.
• Crowding the tofu: Too many slices together can hinder browning; fry them in batches.
• Burning the garlic: Keep it moving and add the mushrooms once it is fragrant.
• Adding dry cornflour: Mix it with the specified water first to avoid lumps.
• Overcooking the tofu: Add it after the sauce boils and stir only enough to coat it.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 2 days. Reheat gently in a pan with a splash of water, stirring carefully; the tofu may soften further after storage.

Frequently asked questions