Egg and Tofu Stir Fry (15-Minute)
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 tablespoons light soy sauce ((or soy sauce))
- 1 tablespoon oyster sauce
- 1 tablespoon chili oil
- 1/2 teaspoon sugar
- 1/2 teaspoon cornstarch
- 1 tablespoon peanut oil ((or vegetable oil))
- 1 green onion (, sliced)
- 1 block (1 lb / 450 g) silken tofu (, sliced to bite-size cubes)
- 2 large eggs (, beaten)
Method
- Combine the sauce ingredients in a small bowl and stir to mix well.
- Heat the oil in a medium-sized pan over medium heat until hot. Add the white part of the green onion. Stir a few times to release the fragrance.
- Carefully add the tofu and spread it out in the pan with minimal overlap. Let the tofu cook in the hot oil for 1 minute.
- Pour the egg over the tofu. Cook until the bottom of the eggs is set. Then carefully scramble the eggs until just cooked.
- Stir the sauce again to fully dissolve the cornstarch, then pour it into the pan. Gently stir a few times to evenly distribute the sauce. Cook until the sauce has thickened and coated everything evenly. Garnish with the green part of the green onion.
- Transfer everything to a deep plate. Serve hot by itself or with steamed rice as a main dish.