Egg tofu is kinda like the creamier and more custard-like sister to the silken or soft tofu. Growing up, we ate a lot of egg tofu hot plates. I always enjoyed how tasty it was when the tofu absorbed all the saucey good stuff. This egg tofu with mushroom recipe skips the sizzling hot plate but is just as delicious. A quick and easy recipe that’s so satisfying with a bowl of hot rice!
What is egg tofu? Is egg tofu the same as soft tofu?
Unlike regular tofu, which is made from soy milk, egg tofu is made of soy milk and eggs. It has a similar taste to silken tofu but has a slight custard taste because of the eggs. It is slightly firmer than silken or soft tofu but still has a very delicate texture when compared to regular and firm versions. For this reason, soft tofu is a great replacement in recipes if you can’t get your hands on egg tofu.
Most tofus come packaged in plastic containers, however, egg tofu is usually packaged in plastic tubing. When cut into disks, they can look like scallops and are sometimes referred to as scallop tofu. Egg tofu can be difficult to find. You can usually find it in Asian markets in the refrigerated tofu aisle. I also find that the colors can vary from off-white to golden yellow depending on the brand.
Japanese egg tofu is different than Chinese or Thai versions, which is the type of egg tofu that I am referring to in this post. The Japanese version or tamago tofu, although referred to as a tofu, isn’t actually made of any soybean. Instead Japanese egg tofu is steamed egg and dashi.
How to cook egg tofu?
Egg tofu can be cooked in so many different ways. It can be added interchangeably, in most recipes, with soft or silken tofu. My favorite way to enjoy egg tofu is by lightly pan frying then stir frying or braising in a savory sauce. You can also steam, boil (delicious in soups), or simply enjoy as is straight out of the package. However, I wouldn’t recommend deep frying, air frying, or grilling them. The texture and density makes it difficult to handle while cooking it this way.
What you need to make this recipe
- egg tofu
- eggs
- sliced mushrooms (any type works, I used king oysters)
- minced garlic
- green onions
- chicken bouillon
- Thai chilis (optional)
- fried garlic (optional)
- oil
Stir fry sauce
- oyster sauce
- dark soy sauce
- sugar
- white pepper
- water
How to make this easy tofu recipe
- In a small bowl, mix all sauce ingredients together. Set aside.
- Finely chop green onions and chilis. Mince garlic and slice mushrooms.
- Remove egg tofu from tubing packaging. There are usually instructions on the packaging on how or where to cut to open the plastic tube. If instructions are missing, place tube on a cutting board. Carefully cut down the middle of the tube and slide each side to release the egg tofu from tube packaging.
- Do not wash tofu. Cut tofu into 1/2 inch thick rounds. Don’t cut the rounds too thin or it will be difficult to handle while cooking. Set aside.
- In a small bowl, whisk three eggs. Season with chicken bouillon or salt.
- In a large plate with raised edges or round baking dish, add in half of the egg mixture. Place tofu evenly side by side on top of the eggs.
- In a large frying pan heat 1 tablespoon of oil using medium heat. When oil is hot, carefully slide in egg and tofu onto frying pan. Pour the rest of the egg mixture evenly around pan. Cover with a lid to let eggs steam and cook for 2 minutes.
- After cooking for about 2 minutes or until eggs have slightly hardened. Uncover pan. Turn off heat. Take a large plate and carefully place plate on top of the pan. Flip pan over so that all the eggs and tofu are now on the plate. Carefully slide the uncooked side of the eggs onto the frying pan. Cook for another 1-2 minutes until eggs are to desired doneness. Remove egg and tofu from pan.
- Add 3 tablespoons of oil to pan. Add in sliced mushrooms. Season with salt. Turn heat to low medium and cook for about 2 minutes or until mushrooms are soft.
- Add 1 tablespoon of minced garlic, green onions, and chilis. Stir fry for about 1 minute or until fragrant. Add in sauce mixture and cook for another minute or so. Serve sauce directly on top of egg tofu.
- Serve with white rice and extra fried garlic and green onions.
Egg Tofu with Mushrooms
Ingredients
- 1 tube egg tofu
- 3 eggs
- 2 cups sliced mushrooms (any type works, I used king oysters)
- 1 tbsp minced garlic
- 2 green onions
- 1/4 tsp chicken bouillon (or salt)
- 2 Thai chilis (optional)
- fried garlic (optional)
- oil
Stir Fry Sauce
- 1 tbsp oyster sauce
- 1 tbsp dark soy sauce
- 1 tbsp sugar
- sprinkle white pepper
- 1/2 cup water
Instructions
- In a small bowl, mix all sauce ingredients together. Set aside.
- Finely chop green onions and chilis. Mince garlic and slice mushrooms.
- Remove egg tofu from tubing packaging. There are usually instructions on the packaging on how or where to cut to open the plastic tube. If instructions are missing, place tube on a cutting board. Carefully cut down the middle of the tube and slide each side to release the egg tofu from tube packaging.
- Do not wash tofu. Cut tofu into 1/2 inch thick rounds. Don't cut the rounds too thin or it will be difficult to handle while cooking. Set aside.
- In a small bowl, whisk three eggs. Season with chicken bouillon or salt.
- In a large plate with raised edges or a round baking dish, add in half of the egg mixture. Place tofu evenly side by side on top of the eggs.
- In a large frying pan heat 1 tablespoon of oil using medium heat. When oil is hot, carefully slide in egg and tofu onto frying pan. Pour the rest of the egg mixture evenly around pan. Cover with a lid to let eggs steam and cook for 2 minutes.
- After cooking for about 2 minutes or until eggs have slightly hardened. Uncover pan. Turn off heat. Take a large plate and carefully place plate on top of the pan. Flip pan over so that all the eggs and tofu are now on the plate. Carefully slide the uncooked side of the eggs onto the frying pan. Cook for another 1-2 minutes until eggs are to desired doneness. Remove egg and tofu from pan.
- Add 3 tablespoons of oil to pan. Add in sliced mushrooms. Season with salt. Turn heat to low medium and cook for about 2 minutes or until mushrooms are soft. Add 1 tablespoon of minced garlic, green onions, and chilis to the pan. Stir fry for about 1 minute or until fragrant. Add in sauce mixture and cook for another minute or so.
- Serve sauce directly on top of egg and egg tofu. Serve with white rice and extra fried garlic and green onions.
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