Egg and Tofu Stir Fry (15-Minute)
Egg and tofu stir fry is a super easy one-pot meal that is hearty, rich in flavor, and full of nutrition. The tender silken tofu is cooked with scrambled eggs and finished up with a fragrant sauce that’s savory, slightly sweet, and spicy. Serve it by itself or over rice for a quick and satisfying meal! {Vegetarian adaptable, gluten-free adaptable}To make the dish vegetarian, use a vegetarian oyster sauce. To make the dish gluten-free, use tamari to replace the soy sauce, and use a gluten-free oyster sauce.
Ingredients
Sauce
- 2 tablespoons light soy sauce (or soy sauce)
- 1 tablespoon oyster sauce
- 1 tablespoon chili oil
- 1/2 teaspoon sugar
- 1/2 teaspoon cornstarch
Cooking
- 1 tablespoon peanut oil (or vegetable oil)
- 1 green onion , sliced
- 1 block (1 lb / 450 g) silken tofu , sliced to bite-size cubes
- 2 large eggs , beaten
Instructions
- Combine the sauce ingredients in a small bowl and stir to mix well.
- Heat the oil in a medium-sized pan over medium heat until hot. Add the white part of the green onion. Stir a few times to release the fragrance.
- Carefully add the tofu and spread it out in the pan with minimal overlap. Let the tofu cook in the hot oil for 1 minute.
- Pour the egg over the tofu. Cook until the bottom of the eggs is set. Then carefully scramble the eggs until just cooked.
- Stir the sauce again to fully dissolve the cornstarch, then pour it into the pan. Gently stir a few times to evenly distribute the sauce. Cook until the sauce has thickened and coated everything evenly. Garnish with the green part of the green onion.
- Transfer everything to a deep plate. Serve hot by itself or with steamed rice as a main dish.
Nutrition
Serving: 1serving, Calories: 320kcal, Carbohydrates: 5.9g, Protein: 17.5g, Fat: 23.8g, Saturated Fat: 4.6g, Cholesterol: 186mg, Sodium: 1028mg, Potassium: 124mg, Fiber: 0.3g, Sugar: 1.9g, Calcium: 186mg, Iron: 3mg