Here is my take on a typical cze char (煮炒) dish offered in food court. Normally, the egg tofu is deep fried until golden brown throughout, smothered in translucent egg sauce.
I prefer a less oily method, that is searing the tofu in minimal oil, then top it off with a thicker and luscious egg gravy.
Searing the egg tofu
- 4 sticks of Japanese egg tofu, sliced to any thickness desired
Heat up a pan with oil until it smokes, depending on the area of your pan, sear the tofu in batches if needed to avoid overcrowding the pan. Pan fry the tofu on one side until brown and crispy, turn over to the other side and do the same. Take them out onto a plate when it’s done.
- 1 egg, beaten
- 3 tbsp of cornstarch dissolved in a a splash of water
- ~350 ml of water
- 1/2 Knorr’s stock cube
- 1 chopped shallot
- A handful of frozen mixed veg (e.g. peas, corns, chopped carrots)
Heat up the pan with some oil after searing the tofu, toss in the chopped shallot to pan fry until fragrant. Then, add in water followed by stock cube to mix in. Dump the frozen mixed veg to soften briefly. Add in the cornstarch solution until the mixture thickens up under the heat.
When the consistency is reached, add some salt to taste. Off the heat, drizzle in the beaten egg to mix in, the heat of the mixture will continue to cook the egg. Pour the egg gravy over the seared tofu slices, finish it off with some fresh herbs on top and some ground white pepper.
Enjoy this rather simple recipe. Oh yes, you might wonder what the condiment is served in the glass bowl (bottom right corner), check back soon for its recipe!