Description
This quick, tasty Chinese Tofu and Egg Stir Fry is ready in just 10-minutes, using store cupboard ingredients for a punchy, protein-packed dinner perfect for busy weeknights.
Ingredients
Scale
- 300g block silken tofu
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp chilli oil (from a jar of chilli crisp)
- 1/2 tsp sugar
- 1/2 tsp cornflour
- 1 tbsp olive oil
- 2 spring onions
- 2 eggs
- jasmine rice, to serve
Instructions
- Snip the corner off of the tofu packet and drain out any excess tofu. Lay the tofu out on a double layer of kitchen paper to drain.
- To make the sauce, combine the soy sauce, oyster sauce, chilli oil, sugar and cornflour. Set aside.
- Thinly slice the spring onions, separating the white and green bits, lightly beat the eggs, and slice the tofu into bite-sized cubes.
- Place the oil and the green pieces of spring onion in a large non-stick frying pan or wok, and place over a medium-high heat. Once the onion is sizzling, add the tofu in a single layer. Allow to cook and warm through for about 1 minute, tossing the pan to move the pieces of onion around if they’re catching; if you stir the tofu too much it will break apart.
- Pour over the egg, and once the base is set, carefully scramble with the tofu. Once the egg is only just set, stir in the sauce.
- The moment the sauce has thickened serve the tofu and eggs over the jasmine rice, sprinkled with the green parts of the spring onions.
Notes
‘Soy sauce’ refers to dark Chinese soy sauce as standard in all my recipes.