I love egg tofu or 玉子豆腐 in Chinese which tastes richer than the usual plain tofu. Just like tofu, egg tofu is extremely versatile and tastes great simply steamed or stir-fried lightly like today’s feature. Today’s stir-fry recipe is another one of mom’s tasty recipes – egg tofu slices are first pan-fried lightly then gently stir-fried with shrimp and green onions. Egg tofu is usually sold in tubular form in vacuum packs and you can find these in most Asian grocery stores in the refrigerated section near the regular tofu packs. Usually the tofu is more of a second ingredient in a dish (unless it’s a vegetarian dish of course!) but I think the yummy egg tofu was the undisputed star of today’s dish!
The egg tofu is first pan-fried to ensure it does not break easily while being stir-fried with the shrimp and also for a richer aroma. I really love the simple deliciousness of this dish, you can also just use regular tofu slices if you can’t find egg tofu for this dish although I think the egg tofu adds so much more flavour.
If you prefer a vegetarian dish, simply skip the shrimp!
2 packets of egg tofu, sliced into about 1/2 inch slices
4 stalks green onions, sliced lengthwise
3 cloves garlic, minced
1/2 cup worth of small shrimp, shelled
Light soy sauce (2-4 tbsps)
Firstly, pan or shallow fry the egg tofu slices on medium-low heat until golden brown on each side. Drain and set aside. Saute the garlic and green onions (and cilantro if using) until fragrant. Turn the heat to low and add 2 tbsps of light soy sauce. Add the shrimp and quickly stir-fry. As I used small shrimp, this only took about 1 minute. Finally, gently add in the egg tofu slices and stir around gently to mix well. Do a taste test and add more soy sauce if needed. Serve hot with steamed rice.