Quick and easy japanese egg tofu recipe. I would love to try cooking egg tofu on a sizzling teppanyaki. But I haven’t seen an affordable one yet. More like one that is cheap enough for me to wanna buy on the spot.
This is a easy 15-30 minute stir fry that is amazing over white rice.
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Ingredients:
2 tubes of japanese egg tofu
1 cup (fist size amount) minced meat (pork or beef )
4 stalks green onion
4 cloves garlic
3 Tablespoon oyster sauce
2 Tablespoon cooking rice wine (optional)
2 Tablespoon of cornstarch dissolve in one cup of water (I used one chinese rice bowl)
drizzle of sesame oil (about 2 teaspoon)
White pepper to taste
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Cut the tube with a really sharp knife, down the middle.
Squeeze out tofu and cut to a little over 1/2 inch thickness
Heat up wok/pan with enough oil to submerge tofu slices (for best results) but I only submerge it halfway.
Fry for about 3 minutes in med high heat then flip over (depends on heat of your stove)
Careful to not overcrowd the pan. Carefully remove tofu from oil and drain on paper towels.
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Now for the meat sauce.
Heat up a little oil. Stir fry garlic and green onions until fragant (a little brown but not burnt)
(i got distracted n burnt mine a little)
Add the meat (use lean meat for a less fatty n greasy dish). When meat is browned, remove excess oil/fat that accumulates in wok/pan)
Add cooking wine n let it cook down for about 1 min.
Add oyster sauce and a little dark soy sauce n white pepper
Mix well (cook on med high heat)
Add tofu
Mix and coat with sauce
Add water/cornstarch mix
Bring to a boil then reduce heat to low. cook for 2 mins. (adjust seasoning at this point, add more soy if not salty enough)
Drizzle w sesame oil.
Dish and garnish with some green onions.
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ALL DONE!!! Feel free to dish out onto a hot teppanyaki plate, add an egg and then it cook with the heat from the dish n tofu. ^__^
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