Egg Tofu with Carrot and Mushrooms DIY Recipe (w/ step by step instructions)
June 7, 2021
One of my favorite Fullness of Joy dishes (go check them out if you haven’t yet – really good Chinese homecooked meals) is their Egg Tofu. It’s a dish I associate with Chinese homecooked meals, which is rather ironic because I’ve never had this at home. In fact, I only get to eat egg tofu when we’re eating at Chinese restaurants (the low-key ones that are very homey in vibe).
It’s my grandfather’s favorite dish though, and given we aren’t able to eat out at restaurants nowadays, he requested my cousin to “recreate” this dish. And she managed to do it, and was generous enough to share her recipe. Yaaay! Super funny because one week after she shared her recipe to the rest of the family, suddenly we were all posting our own Egg Tofu recipe versions of our own. Definitely a big hit with my immediate AND extended family!
Anyway, let’s get down to it.
DELECTABLE DISH FOR THE DAY: EGG TOFU WITH CARROT AND MUSHROOM
DIFFICULTY: Easy
SERVING SIZE: Good for 5 people
COOKING TIME: 45 minutes
INGREDIENTS FOR EGG TOFU WITH CARROT AND MUSHROOM
For the tofu
- 2 500g packs of Egg Tofu (If you don’t have egg tofu. just make sure to buy firm tofu)
- 2 medium-sized eggs
- 1/3 cup all purpose flour
- 1/2 carrot, julienned
- 1 pack black shimeji mushrooms (I bought white though – no difference, just the color)
- 1 small onion, thinly sliced
For the sauce
- 3 cups water
- 3 tbsp oyster sauce
- 1 1/2 tbsp light soy sauce
- 3 tbsp sesame oil
- 1 1/2 tsp sugar
- 1 tbsp cornstarch
STEP-BY-STEP PROCESS TO MAKE EGG TOFU
- Prep the ingredients
- Slice the green onions
- Cut the tofu into 1/2 inch squares
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- Julienne the carrots and slice the shimeji mushroom into thinner strips (if needed)
- Prep the sauce
- In a small bowl, add 3 tbsp oyster sauce, 1 1/2 tbsp light soy sauce, 3 tbsp sesame oil, 1 1/2 tsp sugar. Mix well
- Prepare the tofu
- Coat the sliced tofu in flour, then dip fully into the egg. Save the egg afterwards
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- Pan fry the tofu until golden brown then set aside
- Cook the sauce, then add the tofu
- In the same pan, sauté the green onion until it’s nice and fragrant – around 3 minutes
- Add the sliced mushroom and carrots
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- Once the carrots and mushrooms are cooked, add 3 cups of water, then increase the heat
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- When the water is boiling, lower the heat slightly, add the sauce mixture and stir. While stirring, pour in the left over egg you used to coat the tofu. Increase the heat again.
- When the water starts to boil again, create a slurry by mixing 1 tbsp cornstarch with water. Pour the slurry into the sauce while stirring
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- Once the sauce has thickened to the desired consistency, gently put back the fried tofu and stir. Make sure all tofu are coated fully
- Bon Appetit!