Egg Tofu Stir Fry
- Daniel
- Mar 15, 2024
- 3 min read
Updated: May 18
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
Rapeseed / 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 mushrooms.
Soak dried mushrooms in hot water for 30 mins. Once soft, dice them. Save the soaking liquid.
Marinate the beef.
In a bowl, mix ground beef with all the marinade ingredients. Set aside.
Make the sauce.
In another bowl, mix all sauce ingredients with ½ cup of the mushroom soaking liquid. Stir well. Set aside.
Prepare the egg tofu.
Gently squeeze the tofu from its tube and slice into ½-inch rounds. Heat 3" of oil in a pot. When ready, gently fry the tofu until golden. Drain on parchment or kitchen paper.
Start the stir fry.
In a skillet with sesame oil over medium heat, sauté chopped onion with a pinch of salt and pepper until soft. Add carrot and mushrooms. Sauté until tender .Add dark soy and butter. Stir until glossy. Add garlic and ginger. Sauté until fragrant.
Add the beef.
Add the marinated beef. Break it up with a spatula and cook until browned.
Add the sauce.
Pour in the prepared sauce and deglaze the skillet. Stir to combine.
Add tofu and finish.
Gently fold in the fried tofu and scallions. Add another ½ cup of soaking liquid. Let it simmer gently.
Thicken.
Add a cornstarch slurry (cornstarch + water). Stir gently until thickened (2–3 mins).Taste and adjust seasoning with salt and pepper.
Serve.
Drizzle with toasted sesame oil. Garnish with scallions. Serve hot over rice or noodles.
Now I understand why my friend loves this so much...
Cos this is super addicting...
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