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Overhead bowl of Chinese tofu and egg stir-fry over rice with scallions and chili oil

Chinese Tofu and Egg Stir-Fry

Seared cubes of pressed tofu and soft scrambled eggs tossed in a quick garlic soy sauce, a home-style Chinese stir-fry with 30g of protein a serving and no meat required.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 3 servings
Calories: 390
Ingredients Method

Ingredients
  

  • 400 g extra-firm tofu pressed at least 15 minutes, cut into 1-inch cubes
  • 4 large eggs whisked with a pinch of salt
  • 1.5 tbsp neutral oil divided, peanut or vegetable
  • 1.5 tsp cornstarch for coating the tofu
  • 3 cloves garlic minced
  • 1 tsp fresh ginger minced
  • 4 scallions whites and greens separated, sliced
  • 2 tbsp light soy sauce
  • 1 tbsp oyster sauce or mushroom stir-fry sauce for vegetarian
  • 1 tbsp Shaoxing wine optional, or dry sherry
  • 0.25 tsp white pepper or black pepper
  • 1 tsp cornstarch mixed with 2 tbsp water, for the slurry
  • 1 tsp sesame oil for finishing
  • cooked white rice for serving, optional, not included in nutrition

Method
 

  1. Press the tofu between paper towels or a clean kitchen towel with something heavy on top for at least 15 minutes. Cut into 1-inch cubes and toss with 1.5 tsp cornstarch until lightly and evenly coated.
  2. Heat 0.5 tbsp of the oil in a wok or large nonstick pan over medium-high heat. Pour in the whisked eggs, let sit undisturbed for 10 seconds, then push and fold gently until just set but still a little glossy, about 45 seconds. Transfer to a plate and set aside.
  3. Wipe out the pan. Add the remaining 1 tbsp oil and heat over medium-high until shimmering. Add the tofu in a single layer and sear undisturbed for 2 to 3 minutes per side, until golden and crisp on at least two sides.
  4. Push the tofu to one side of the pan. Add the garlic, ginger and scallion whites to the cleared space and stir-fry for 20 seconds until fragrant.
  5. Add the soy sauce, oyster sauce, Shaoxing wine and white pepper. Toss everything to coat the tofu evenly, about 30 seconds.
  6. Stir the cornstarch slurry (1 tsp cornstarch plus 2 tbsp water) to recombine and pour it into the pan. Toss until the sauce thickens and clings to the tofu, about 30 seconds.
  7. Fold the scrambled eggs back into the pan along with half the scallion greens. Toss gently just to combine and warm through, 20 to 30 seconds; do not overmix or the eggs will break apart too much.
  8. Remove from heat, drizzle with sesame oil, and top with the remaining scallion greens. Serve over rice if you like.