Egg Tofu with Mushrooms
Egg tofu is the creamier, custard-like sister to the silken or soft tofu. This egg tofu with mushrooms recipe is simple and delicious!
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.