Have a quick and easy meal with tofu and eggs served with an umami sauce. All you need are tofu, eggs, your choice of vegetables, and a few pantry ingredients for the sauce. You can do this recipe in 15 minutes or less!
My Version Of Tofu And Eggs Recipe
The centerpiece of this recipe is the nutritious tofu. It is a great source of protein and nutrients to complete your daily nutritional needs. Tofu is a superfood that helps lower cholesterol levels, manage blood sugar, and support bone and heart health, to name a few.
To add flavor and texture to the tofu, I coated it with beaten eggs for that soft mouthfeel and eggy taste. The tofu cubes with eggs are first fried separately before adding it with the sauce.
For the sauce, I mixed light soy sauce, oyster sauce, tomato sauce, sugar, salt, cornstarch, and water. You can add an in-depth flavor by sauteing green onions and cut tomatoes before pouring the sauce into the pan to thicken. Once the sauce thickens, the fried tofu is added and absorbs the rich flavors of the sauce.
If you love quick and easy tofu dishes, here are some of my favorite recipes that you will definitely want to try:
- Crispy Salt And Pepper Tofu
- Tofu with Minced Pork & Mushrooms
- Hotplate Tofu
- Teriyaki Tofu
- Chinese Steamed Tofu Bun
A Beginner’s Guide To Tofu Basics
If you haven’t tried cooking tofu before, then don’t skip this part yet. In this section, I share several tips on which type of tofu to use and how to prepare it for cooking. Follow these tips to get the best taste and texture of your tofu with eggs.
How To Choose Tofu
The texture and shape of your dish will depend on the type of tofu you buy. If you don’t know yet, there are different types of tofu according to texture. Here’s a summary of types of tofu:
- Silken: Silken tofu is also known as kinu, nèndòufu, or yeon-dubu. It is super soft that easily breaks. You can slice it into cubes but it may be difficult to maintain its shape when you try to mix the eggs and sauce. Choose this type if you prefer a silky soft texture that melts in your mouth.
- Firm: Firm tofu is also called momen or cotton tofu. It is more stable and can hold its shape better. It is less watery than silken. I prefer firm tofu for frying since it won’t crumble and can maintain its cube shape. However, you will still have to be extra careful not to overmix or mix vigorously the tofu cubes with eggs and sauce since they can still break into pieces. Choose this type if you prefer a firmer texture with a bit of crunch.
- Extra firm: If you want a stronger type that won’t break easily, go for extra firm tofu. This type contains less water than firm tofu. You can mix in the eggs or sauce without worrying about crumbling. Choose this type for convenience and for a denser texture.
How To Prepare Tofu
- Drain as much water as you can. Removing water from the tofu is important especially if you want the tofu to be crispy and fry faster. To remove water, you can wrap the tofu in kitchen towels and place some extra weight on top for better absorption. Alternatively, using a tofu press is a more convenient way to drain tofu.
- If you like a crispier and ‘meatier‘texture, I recommend freezing the tofu overnight. Freeze the tofu after draining as much water as possible. When you are ready to cook the tofu, thaw it and drain the remaining water from the tofu. In this way, it is going to be even crispier when fried. Moreover, frozen tofu is more manageable to handle since it won’t break easily when you mix it with beaten eggs or as you stir it in the sauce. The freezing technique is only suitable for firm and extra firm tofu. Although you can do the freezing technique for silken tofu, it will still not become firm or turn crispy when fried.
- Cut the tofu into cubes. In this recipe, I cut the tofu into small cubes. Slice the tofu lengthwise into long rectangles, then slice it crosswise to form smaller rectangles. From there, you can cut the tofu into squares. I prefer tofu cubes to make it easier to mix with the eggs and sauce without the risk of breaking it in half if it were rectangles. Plus, tofu cubes have a smaller size, which will have more egg coating on each side. In this way, it has more flavor and better texture in every bite compared to a larger cut with a lesser egg coating.
Recipe Tips And Recommendations
You can customize this dish to suit your tastes. If you are planning to change a few ingredients, check out my suggestions below on ingredient alternatives.
- Tofu:I used about 200g of tofu, which is usually 1 block of tofu. If you plan to use 2 blocks of tofu, adjust and double the amount of the rest of the ingredients. Use firm or extra firm tofu if you like a firmer and crunchier texture. Although I suggested cutting the tofu into cubes, you can still cut it according to your desired shape and size. If you want the tofu to be crispier, you can pre-fry it first without the eggs. In this way, the tofu gets to cook longer and will not overcook the eggs when you add the eggs later. However, if you like it crisp but soft on the inside, go ahead with frying the tofu together with the beaten eggs.
- Beaten eggs: Mixing the tofu with the beaten eggs gives you a soft and fluffy yellow outer layer. If you have an egg allergy or prefer an eggless recipe, you can omit this from the recipe and replace it with chickpea flour and water batter. To make the chickpea flour and water batter alternative, follow these steps:
- Mix 1 cup of chickpea flour with 1 cup of water. For a richer taste, you can mix the chickpea flour with soymilk instead.
- Season the chickpea flour and water mixture with black salt to add an egg-like taste and smell. Adding nutritional yeast also helps give it a richer umami taste. You can add a pinch of black pepper for a bit of hot and woody taste.
- Make it more yellow if you wish by adding turmeric powder. The more turmeric powder, the deeper the yellow color.
- Sautéing ingredients: Before heating the sauce in the pan, I suggest cooking some chopped green onions and fresh tomatoes for a deeper flavor. Green onions add a mild sweetness and onion taste to the sauce. You can use other types of onions as an alternative, such as chives, shallots, white onions, yellow onions, or red onions. The flavor of the sauce is enhanced with the sweet and juicy fresh tomatoes. You can use freshly cut tomatoes or canned tomatoes. Aside from green onions and tomatoes, you can also add minced garlic and your favorite green leafy vegetables.
- Sauce ingredients:I made the umami sauce with light soy sauce, oyster sauce, tomato sauce, sugar, a pinch of salt, cornstarch, and half a cup of water.
- Light soy sauce: Soy sauce gives it a deep umami and salty taste. You can use dark soy sauce as a substitute, but make sure to adjust to taste since dark soy sauce is thicker and a bit sweeter than light soy sauce. Other alternatives are tamari, liquid aminos, coconut aminos, or gluten-free soy sauce.
- Oyster sauce: Oyster sauce adds a hint of sweet and caramel-like taste. It is umami like light soy sauce and is close to the taste of barbecue sauce. Some excellent alternatives to oyster sauce are hoisin sauce, teriyaki sauce, kecap manis, Worcestershire sauce with soy sauce and sugar, and oyster-flavored sauce.
- Tomato sauce: Adding tomato sauce adds a sour taste. You can substitute it with tomato paste or ketchup and adjust it to taste.
- Sugar: A bit of sugar balances out the salty flavors of oyster sauce and soy sauce and the sourness of tomato sauce. Adjust the sweetness according to your liking. You can use any type of sweetener, such as white sugar, cane sugar, brown sugar, maple syrup, or coconut sugar.
- Cornstarch: The key to making the sauce less watery and more creamy is a tablespoon of cornstarch. The sauce becomes creamier once it is heated in the pan. If you don’t have cornstarch, you can substitute it with the following:
- All-Purpose Flour (1:1 ratio)
- Arrowroot Powder (1:1 ratio)
- Tapioca Starch/Flour (1:1 ratio)
- Potato Starch (1:1 ratio)
- Rice Flour (1:1 ratio)
- Water: Using half a cup of water will thin out the deep flavors of the sauce ingredients.
- Garnish: Green onions are the best garnish for almost any dish. It adds a pop of green for a decorative touch and an extra fresh oniony taste. Chives are the closest green garnish substitute if you need an alternative.
- Cooking oil: Choose a cooking oil with high smoke points to lessen the amount of oil oxidized and can maintain high heat, such as sesame, avocado, sunflower, canola, and peanut oil. Use olive, avocado, sesame, or safflower oil for a healthier type of oil. If you want a neutral taste, go for peanut, soybean, or vegetable oil.
Prepare These Ingredients And Kitchenware
Prepare your typical kitchenware, such as a knife, mixing bowl, and a non-stick pan. I prefer using a non-stick pan to prevent the eggs from sticking to the pan. In this way, you don’t have to worry about the coated eggs peeling off from the tofu and leaving you with bald spots.
The ingredients to prepare are the following:
- 200g of tofu
- 3 beaten eggs
- ½ cup of chopped green onions
- 2 cups of fresh cut tomatoes
- Sauce
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp tomato sauce
- 1 tbsp sugar
- 1 pinch of salt
- 1 tbsp cornstarch
- ½ cup water
- Optional garnish: chopped green onions
10 Steps To Make Tofu And Eggs
Once all the ingredients are prepared, you can quickly finish the dish in less than 15 minutes! Follow the steps in my Instagram or TikTok tutorial video. When you are done making this dish, remember to snap a photo to share it with me by tagging @kitchenmisadventures.
- Prepare the tofu by draining the water first. Wrap it in kitchen towels to absorb more water. If you want it firmer and crispier, freeze the drained tofu overnight and thaw it when ready to cook.
- Prepare the rest of the ingredients. Beat the eggs, chop the green onions, and chop the tomatoes.
- After removing the water from the tofu, cut it into cubes. Slice it lengthwise and then crosswise to form rectangles. Then, cut it into cubes.
- Pour the beaten eggs over the tofu cubes, making sure all are evenly coated.
- Prepare the sauce by mixing light soy sauce, oyster sauce, tomato sauce, sugar, salt, cornstarch, and water. Adjust to taste and mix well.
- Heat oil in the pan and fry the tofu with eggs until golden yellow. Set aside.
- Sauté the chopped green onions until fragrant. Then, add the chopped fresh tomatoes and cook until the juices are released.
- Mix the sauce once more and pour into the pan. Simmer until the sauce thickens. Mixing the sauce right before pouring it into the pan is essential since the cornstarch tends to settle at the bottom. Taste the sauce and adjust it if needed.
- When the sauce thickens and bubbles, add the fried tofu and eggs and stir until evenly coated.
- Garnish the dish with chopped green onions before serving. Serve it with plain rice or fried rice, such as Stir-Fried Chinese Sticky Rice, Chinese Sausage Fried Rice, or Chinese Egg Fried Rice. If you want to add more flavor and spice, top it with chili garlic sauce or chili oil.
Tofu And Eggs With Umami Sauce
Have a quick and easy meal with tofu and eggs served with an umami sauce. All you need are tofu, eggs, your choice of vegetables, and a few pantry ingredients for the sauce. You can do this recipe in 15 minutes or less!
Ingredients
- 200 g of tofu
- 3 beaten eggs
- ½ cup of chopped green onions
- 2 cups of fresh cut tomatoes
Sauce
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp tomato sauce
- 1 tbsp sugar
- 1 pinch of salt
- 1 tbsp cornstarch
- ½ cup water
- Optional garnish: chopped green onions
Instructions
- Prepare the tofu by draining the water first. Wrap it in kitchen towels to absorb more water. If you want it firmer and crispier, freeze the drained tofu overnight and thaw it when ready to cook.
- Prepare the rest of the ingredients. Beat the eggs, chop the green onions, and chop the tomatoes.
- After removing the water from the tofu, cut it into cubes. Slice it lengthwise and then crosswise to form rectangles. Then, cut it into cubes.
- Pour the beaten eggs over the tofu cubes, making sure all are evenly coated.
- Prepare the sauce by mixing light soy sauce, oyster sauce, tomato sauce, sugar, salt, cornstarch, and water. Adjust to taste and mix well.
- Heat oil in the pan and fry the tofu with eggs until golden yellow. Set aside.
- Sauté the chopped green onions until fragrant. Then, add the chopped fresh tomatoes and cook until the juices are released.
- Mix the sauce once more and pour into the pan. Simmer until the sauce thickens. Mixing the sauce right before pouring it into the pan is essential since the cornstarch tends to settle at the bottom. Taste the sauce and adjust it if needed.
- When the sauce thickens and bubbles, add the fried tofu and eggs and stir until evenly coated.
- Garnish the dish with chopped green onions before serving.
Video
Nutrition
Calories: 269kcalCarbohydrates: 22gProtein: 21gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 246mgSodium: 1419mgPotassium: 579mgFiber: 4gSugar: 12gVitamin A: 1879IUVitamin C: 26mgCalcium: 204mgIron: 4mg
Tried this recipe?Let us know how it was!
