Japanese egg tofu

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.





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






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.






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.




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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