Egg Tofu with Pork One Pot

Winter is a great season for warm, hearty food. It is always comforting to me when I am sitting around and hearing the zizi sound of boiling food. I love to share one of my favorite ways to make egg tofu: pan-fry it first, then braise it with minced pork.

The main role of this recipe is Japanese tofu, also known as egg tofu or tamago tofu, not regular tofu. It has a silky-smooth, delicate texture that’s softer and more tender than regular tofu, with a custard-like consistency. You may find it tastes like pudding. When combined with crispy, aromatic fried minced pork, can you imagine the texture contrast between the two?

Ingredients

It is a humble home-cooked dish with egg tofu as the main ingredient. I also match with 30% fat minced pork. Golden needle mushroom is my favorite bottom ingredient for all simmer dishes. You can replace it with any vegetables, such as broccoli, Chinese broccoli, zucchini, or pumpkin.

Prepare Egg Tofu

Egg tofu usually comes in a plastic tube because it’s so fragile. Don’t peel the packaging off! Instead, slice it right through the middle—plastic and all. Then, gently squeeze both ends, and the tofu will slide right out. Then slice it into thick rounds.

Step by step

Cut the egg tofu into small pieces and then coat with cornstarch. Since egg tofu is super fragile and jiggly, adding a bit of cornstarch can help prevent it from breaking apart.

Heat a pan and add cooking oil. Fry the tofu until slightly crispy and brown. Transfer out.

Add minced pork with left oil. Fry until the pork becomes completely golden brown, then add ginger, garlic and scallion whites.

Add light soy sauce, sugar, salt, white pepper and oyster sauce. Combine well.

Place some mushrooms or any other vegetables you want in the serving pot, add the pan-fried tofu first, and then top with minced pork.

Add ½ cup of water, cover and simmer for 3 minutes. Sprinkle some chopped scallions and Thai chili pepper before serving.

Simmering can blend the flavors.

Egg Tofu with Minced Pork

a super delicous egg tofu with minced pork

#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-full svg * { fill: #ffffff; }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-1-33); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-1-50); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-1-66); }linearGradient#wprm-recipe-user-rating-1-33 stop { stop-color: #ffffff; }linearGradient#wprm-recipe-user-rating-1-50 stop { stop-color: #ffffff; }linearGradient#wprm-recipe-user-rating-1-66 stop { stop-color: #ffffff; }

5 from 1 vote

Print
Pin
Rate

Ingredients

3 pieces egg tofu
3 tbsp. cornstarch
3 tbsp. cooking oil
2 cups minced pork
1 tsp. ginger chopped
3 garlic cloves chopped
2 tbsp. scallions chopped
1 tbsp. scallion whites chopped
2 fresh Thai chili pepper cut into circle
1 tbsp. oyster sauce
2 tbsp. light soy sauce use in 2 batches
1 tsp. sugar
⅛ tsp. salt
⅛ tsp. white pepper
3.6 ounces enoki mushrooms or any mushroom
½ cup water

ul.wprm-advanced-list-9192 li:before {background-color: #000000;color: #ffffff;width: 18px;height: 18px;font-size: 12px;line-height: 12px;}

Instructions

Cut the egg tofu into small pieces and then coat with cornstarch. Since egg tofu is super fragile and jiggly, adding a bit of cornstarch can help prevent it from breaking apart.
Add minced pork with left oil. Fry until the pork becomes completely golden brown, then add ginger, garlic and scallion whites.
Add light soy sauce, sugar, salt, white pepper and oyster sauce. Combine well.
Place some mushrooms or any other vegetables you want in the serving pot, add half of the minced pork, then the pan-fried tofu, and finally the remaining minced pork.
Add 1/2 cup of water, cover, and simmer for 3 minutes. Sprinkle some chopped scallions and Thai chili pepper before serving.