So, here's the backstory: a friend from work asked me if I could whip up an egg tofu stir fry, and I thought, "Why not?" I love a good cooking challenge, and this one turned out to be a delightful experience.
It's one of those dishes that seems complex with its lengthy ingredient list, but once you dive in, it's pretty straightforward—just a matter of adding one ingredient after another and watching the magic happen in your skillet.
There's something really special about making a dish that's been requested by someone else. It feels like you're not just cooking; you're connecting, sharing a bit of culinary joy.
Working with egg tofu is a treat—it's soft, almost like a custard, and it soaks up all the flavors you cook it with, especially when paired with the hearty ground beef and those umami-packed mushrooms. And when everything comes together with that rich, savory sauce? It's just spot on.
I ended up serving this stir fry over Italian black rice because I like the contrast—the dark, nutty rice against the tender, flavorful tofu and beef.
But honestly, this dish is like a chameleon; it'll work with whatever you've got, be it noodles or just a bowl of steamed white rice. If you're in the mood to try something new or just want to make a meal that's a little bit out of the ordinary, give this egg tofu stir fry a go. It's a comforting, satisfying dish that's perfect for sharing—or keeping all to yourself. I am using this gorgeous handmade dinnerware from KRA Sanctuary.
Ingredients:
(Serve 4)
Dried Mushrooms, 5
Beef:
Ground Beef, 150g
Sesame Oil, 1 TBSP
Sea Salt, Pinch
Black Pepper, Pinch
Garlic Powder, Pinch
Light Soy Sauce, 1 TBSP
Cornstarch, 1 TSP
Sauce:
Oyster Sauce, 2 TBSP
Chili Bean Paste, 2 TBSP
Light Soy Sauce, 1 TBSP
ShaoXing / Hua Tiao Wine, 1 TBSP
Egg Tofu:
Egg Tofu, 300g
Grapeseed / Sunflower / Canola / Peanut Oil, For Frying
Stir Fry:
Sesame Oil, 2 TBSP
Yellow Onion, Finely Diced
Sea Salt, Pinch
Black Pepper, Pinch
Carrot Finely Diced, 1
Unsalted Butter, 1 TBSP
Dark Soy Sauce, 1 TBSP
Garlic Finely Minced, 3 Cloves
Ginger Finely Minced, 2"
Scallions Corasely Sliced, A Handful
Slurry, 1 TBSP Cornstarch + 2 TBSP Water
Toasted Sesame Oil, 1 TBSP
Italian Black Rice / Any Rice or Noodles, To Serve
Equipment:
Dutch Oven
Cast Iron Skillet / Pan
Directions:
Soak the dried mushrooms in a bowl of hot water.
Set them aside to hydrate for 30 mins.
Coarsely dice the mushrooms and reserve the soaking liquid.
Prepare the beef.
Transfer the ground beef to a large bowl.
Add in the rest of the ingredients.
Mix to combine well and set it aside until ready to use.
Prepare the sauce.
In a large bowl, add all the ingredients and 1/2 cup of that soaking liquid.
Mix until well combined and set it aside until ready to use.
Prepare the egg tofu.
The tofu usually comes in a tube form.
Slice off the opening and slowly squeeze the tofu out.
*Be very gentle while doing that as the tofu is super fragile.*
Slice the tofu to about 1/2" inch thick.
Heat up about 3 inches of oil in a dutch oven over medium heat.
*Bubbles should form when a wooden chopstick is inserted into the oil.*
Slowly slide in the egg tofu.
*Be very careful as it will bubble up rapidly.*
Gently move the tofu around to prevent from sticking with a spider.
Deep fried until lightly golden.
Remove from heat and transfer to a plate lined with parchment paper to drain off excess oil.
Prepare the stir fry.
In a skillet over medium heat, add sesame oil.
Once the oil is heated up, add in onion.
Season with salt and pepper.
Saute until translucent.
Add in carrot and mushrooms.
Saute until well combined.
Add in dark soy and butter.
Continue sauteing until well combined, the butter has melted and the mushrooms have slightly caramelized.
Add in garlic and ginger.
Saute until aromatic.
Add in the ground beef mixture.
Break the ground beef into small pieces with the help of a spatula.
Saute until well combined.
Followed by the sauce.
Deglaze and saute until well combined.
Add in the fried egg tofu and scallions.
Saute until well combined.
*Be very careful while doing this as you do not wanna break the egg tofu.*
Add in 1/2 cup of that soaking liquid and bring it up to a simmer.
Next, add in the slurry and stir to combine well.
Simmer for about 2 to 3 mins or until the liquid has thickened.
Taste and adjust for seasonings with salt and pepper.
Drizzle in the toasted sesame oil.
Garnish with more scallions.
Serve immediately with some Italian black rice, or any rice and noodles.
Now I understand why my friend loves this so much...
Cos this is super addicting...