Creamy pan fried egg tofu topped with a delicious ground pork and shiitake mushroom gravy is my kind of comfort food. This is a my at-home version of a dish we always have at Malaysian-Chinese restaurants in Melbourne when we’re there visiting family. It’s usually served on a sizzling plate with deep fried pieces of tofu and a bed of fried egg that cooks on the plate. Unfortunately we’re yet to be able to find this dish anywhere at our local restaurants at home, which led me to this recipe which is made a little easier and healthier by simply pan frying everything instead. The essence of the dish is there and and it makes for a fast, comforting dinner when the craving hits.
What is Egg Tofu?
Silken egg tofu (or beancurd), like the name suggests, is a particular type of tofu that has egg incorporated into it. This makes it creamier and richer in taste than regular tofu. Many of my friends who refuse to eat regular tofu actually really love egg tofu because of this. I’d describe the taste as a little like Chinese steamed eggs, but milder.
Where Can I Find Egg Tofu?
You can usually find silken egg tofu at your local Asian grocery store in the refrigerated tofu/beancurd section of the store. It is usually sold in tubes which can be easily opened by slicing through them with a sharp knife.
How to Make This Dish
There are a few steps in making this dish, but all of them are easy and everything is done in the same pan which makes cleaning up a breeze.
First you will need to make sure your dried mushrooms are soaked and softened in hot water, before marinating your pork mince. Next, while everything soaks and marinates, start pan-frying the egg tofu. Make sure you are using a non-stick skillet for this, your tofu is sliced thinly and that use enough oil to cover up to at least half way up the sides of your tofu pieces . As the tofu takes a few minutes to pan fry on each side, and because it does this best if you refrain from touching it too much before flipping, I use this time as I wait to start preparing and dicing my other ingredients so that they are ready to go for the next steps.
Once your tofu is seared on both sides, simply whisk your eggs and pour over the top of the tofu. Allow this to spread around the gaps of the tofu and then cook until just set. Covering the pan with a lid for a few minutes will help if you’re finding the egg isn’t setting as quickly as you’d like. Once everything is cooked, simply slide the egg and tofu “omelette” onto your serving plate.
If you are using a non-stick skillet your pan should be fairly clean at this step. Add a little more oil if required and start to cook your onions, garlic and mushrooms before adding in your mince. Once everything is browned, simply pour in the seasonings, water and cornflour mixture. The latter will act to thicken the sauce into a delicious gravy. Continue to stir and cook until you get the consistency of gravy that you prefer (the longer you cook the thicker it will become as the water evaporates). Then simply pour over the top of your egg and tofu and garnish with sliced spring onions before serving!
How to Serve
Serve this with a bowl of freshly steamed rice and some Asian greens for a complete meal. If you’ve got guests, it would also go perfectly as part of a larger Asian banquet meal (which is how we usually have it at restaurants).
If you try this recipe, please let us know how you went in the comments below!
Meat and Marinade
- 250 g minced (ground) pork
- 1 1/2 tbsp soy sauce
- 1/2 tsp salt
- 1/2 tbsp Shaoxing chinese cooking wine
- 1/4 tsp white pepper
- 1-2 tbsp oil (we use peanut)
- 300g (2 tubes) silken egg tofu, sliced into ~5mm thick rounds
- 2 eggs, whisked
Pork and Mushroom Gravy
- 4 dried shiitake mushrooms, soaked in hot water to soften and diced
- 1 onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp corn flour (corn starch) combined with 2 tbsp water
- 200 ml water
- 1 tsp sesame oil
- 2 tbsp soy sauce
- 1/2 tbsp dark soy sauce
- green onion, thinly sliced
- freshly steamed rice
- Soak dried mushrooms in hot water and mix your marinade ingredients together and set both aside while you cook your egg tofu.
- Heat 1-2 tbsp of oil in a non-stick frying pan over medium high heat and pan fry the tofu slices in one layer for approx. 5 minutes or until golden, before flipping and repeating on the other side. The oil should sit about half way up the sides of the tofu pieces. The tofu is also very delicate so be very gentle when flipping!
- Once the tofu is cooked on both sides, pour the whisked eggs into the pan over the tofu slices. Tilt the pan to try to move the egg evenly into the spaces between the tofu. Cover the pan for 2 minutes to set the egg. Once cooked, gently remove the tofu and the egg as one piece onto a plate and cover and set aside.
- If you haven't done so already, mix the cornflour with water and set aside, and ensure your onions and mushrooms have been diced.
- Using the same pan as before (there should be no need to wash and enough residual oil in the pan- but add more if required), cook the onion, garlic and mushrooms over medium high heat until the onions have softened, approx. 3 minutes.
- Add the marinated pork mince and break it up into small chunks as your stir. Pour in the remaining gravy ingredients, including the corn flour and water mixture, and stir until a thickened gravy forms.
- Pour the mince and gravy over the pan-fried egg tofu and eggs that were set aside. Garnish with sliced green onions and serve with freshly steamed rice.
Nutrition Information:Yield: 5
Amount Per Serving: Calories: 321Total Fat: 13.2gSaturated Fat: 2.1gCholesterol: 168mgSodium: 865mgCarbohydrates: 45.5gFiber: 2.5gSugar: 3.4gProtein: 8.6g
Nutritional information provided is an estimation only and may differ depending on your own individual ingredients. The nutritional information does not account for any rice or sides that may be served with this dish.