In this recipe for tofu and eggs, soft or firm tofu gets pan-fried, covered in egg, and then simmered in a delicious sauce for a protein-packed, vegetarian-friendly, and surprisingly satisfying meal!
A Simpler Version of a More Well-Known Dish
This recipe has a very cute name. In Chinese, it’s 鸡蛋抱豆腐, which translates to “Eggs Hugging Tofu.” I saw several versions of the recipe in videos on the Chinese social media app WeChat and decided to give it a try!
The family loved it. The eggs add so much richness to the tofu, and the sauce, with a pinch of five spice powder and aromatic garlic, scallion and chili, has surprising dimension.
I think that it’s a shortcut for the classic dish in Lu Cuisine (i.e. Shandong cuisine—read more about the Eight Great Cuisines of China), Guota Tofu (锅塌豆腐 – guō tā dòufu).
Guo Ta Tofu involves sandwiching ground pork between two thin pieces of tofu. Then, the chef coats each individual piece in beaten eggs, pan-fries them, and cooks them in a sauce to complete the dish. While there are many ways to execute the dish, you can see the basic process in this YouTube video.
This recipe is definitely simpler than that. There is no meat involved. Rather than coating the tofu pieces in egg, you simply pour the egg over the top! You make everything on one pan. Serve with rice, a quick veggie to go on the side like our Lettuce with Oyster Sauce & Garlic, Bok Choy Stir-Fry, or Garlicky Broccoli, and dinner’s done.
Tofu and eggs are two high quality proteins, easy to prepare, and everyday staples. This dish is also very kid-friendly (even for babies and toddlers with its soft textures—just omit the chili). It’s so tasty, they will love it.
Let’s get to the recipe!
Tofu & Eggs Recipe Instructions
Slice the block of tofu in half lengthwise. Then slice it crosswise into ¼-inch (6-7mm) thick pieces. Lightly pat the pieces on both sides with a paper towel.
Prepare sauce by mixing together the light soy sauce, Shaoxing Wine, oyster sauce, white pepper, five spice powder, and water. Set aside.
Heat a large flat-bottomed cast iron or non-stick pan over medium-high heat (if using cast iron, heat until it just starts to smoke; learn why this prevents sticking). Once thoroughly heated, coat the bottom of the pan with oil. Add the tofu slices in a single layer, and pan-fry them for 2 minutes per side, until lightly golden. Do this in batches if needed.
Put all the fried tofu in the pan in a thin layer. Pour half of the beaten eggs evenly over the tofu.
Once the egg starts to set at the bottom, flip the tofu pieces. Pour the rest of the beaten egg evenly over the other side. Cook until the eggs set.
Add the sauce mixture along with the minced garlic, white part of the scallions, and chilies, if using. Reduce the heat to medium, cover, and cook for 8-10 minutes.
Uncover, give everything a toss, and reduce the sauce further if needed. Garnish with the chopped green parts of the scallion.
And serve!
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Recipe
Chinese Tofu & Eggs
Ingredients
- 1 pound soft or firm tofu
- 2 tablespoons light soy sauce
- 1 teaspoons Shaoxing Wine
- 1 tablespoon vegetarian oyster sauce (or regular oyster sauce)
- ⅛ teaspoon white pepper
- 1 pinch five spice powder
- ⅔ cup water
- 3 tablespoons oil
- 3 large eggs (beaten)
- 1 tablespoon garlic (minced)
- 2 scallions (chopped, white and green parts separated)
- 2 red chilies (chopped; optional)
Instructions
- Slice the block of tofu in half lengthwise. Then slice it crosswise into ¼-inch (6-7mm) thick pieces. Lightly pat the pieces on both sides with a paper towel.
- Prepare sauce by mixing together the light soy sauce, Shaoxing Wine, oyster sauce, white pepper, five spice powder, and water. Set aside.
- Heat a large flat-bottomed cast iron or non-stick pan over medium-high heat (if using cast iron, heat until it just starts to smoke; learn why this prevents sticking). Once thoroughly heated, coat the bottom of the pan with oil. Add the tofu slices in a single layer, and pan-fry them for 2 minutes per side, until lightly golden. Do this in batches if needed.
- When all the tofu has been pan-fried, add it all to the pan at the same time in a thin layer. Pour half of the beaten eggs evenly over the tofu. Once the egg starts to set at the bottom, flip the tofu pieces and pour the rest of the beaten egg evenly over the other side. Cook until the eggs are set.
- Add the sauce mixture along with the minced garlic, white part of the scallions, and chilies, if using. Reduce the heat to medium, cover, and cook for 8-10 minutes.
- Uncover, give everything a toss, and reduce the sauce further if needed. Garnish with the chopped green parts of the scallion, and serve.
