Pan-fried Egg Tofu with Enoki 金针菇日本豆腐

A dish that is ‘超下饭的’ in Chinese, meaning it goes so well with rice that it’ll be the only side dish you’d need!

Servings 2-3
Cooking Time 25 Minutes
Skill Level Easy
  • 1 cup Heavenly Brown Rice
  • 2 tubes Egg Tofu, 1/2-inch thick slices
  • Cornstarch
  • 2 cloves Garlic, finely chopped
  • 1 stalk Spring Onion, chopped
  • 2 Chilli Padi, chopped
  • 200g Enoki Mushrooms
Seasoning Sauce
  • 3 tbsp Soy Sauce
  • 1/2 tsp Dark Soy Sauce
  • 1 tbsp Oyster Sauce
  • 1/2 tbsp Sugar
  • 100ml Water
  1. Cook 1 cup of Heavenly Brown Rice.
  2. Combine the seasoning sauce ingredients.
  3. Coat Egg Tofu in Cornstarch and shake off excess. Pan-fry Egg Tofu.
  4. Heat 1.5 tbsp Oil and add Garlic, Chilli Padi and Spring Onion. Stir-fry until fragrant.
  5. Add Enoki Mushrooms and cook until softened.
  6. Pour in seasoning sauce and pan-fried Egg Tofu. Cook for 5 mins on medium-low heat.
Heavenly Rice
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