15 min · 1 serving · @My Mum's Flavour
Chinese Tofu and Egg Stir-Fry
Golden pan-seared pressed tofu steamed with beaten eggs and tossed in a savoury soy-oyster sauce — a light, high-protein dish for brown rice.
Nutrition per serving
- 395 kcal
- 35 g protein
- 8 g carbs
- 25 g fat
Ingredients
- 150 g pressed tofu, patted dry
- 1 ½ eggs
- 1 pinch salt
- 1 pinch black pepper
- 1 tsp cooking oil
- ½ tsp soy sauce
- ½ tsp oyster sauce
- ¼ tsp dark soy sauce
- ¼ to ¼ tsp sugar
- 1 pinch chilli flakes
- 1 tbsp water
- ½ tsp toasted sesame oil (optional)
Steps
- Beat the eggs with a pinch of salt and pepper; mix the soy sauce, oyster sauce, dark soy, sugar, chilli flakes and water into a seasoning.
- Heat the oil in a wok, add the tofu and break it into bite-size pieces with the spatula; cook until lightly browned, then stir-fry.
- Pour in the beaten egg, lower the heat, cover and steam for a few minutes until the egg is almost set.
- Add the seasoning and stir-fry everything together, finishing with a drizzle of sesame oil and salt to taste.
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