Fried Egg Tofu and Eggplants

Fried Egg Tofu and Eggplants is a dish prepared with crispy-fried egg tofu, minced pork, soft eggplants served in a savoury stir fry sauce

When I used to live in Malaysia, Egg Tofu was one of my favourite ingredients specially on saucy dishes, but when I moved to New Zealand, I was struggling to find this in the supermarket and Asian shops until recently. If you haven’t tried or even heard about egg tofu then you are missing a lot, this thing is amazing and for me it better than the usual tofu. Basically egg tofu is a tofu made from water, eggs, and soy milk, it usually comes in a plastic cylindrical tube and appears in a creamy yellow colour due to the egg yolk used on it. Like silken tofu, this thing has a smooth texture, very delicate but easier to handle than silken tofu, it is great on dishes where it can be pan fried, so it gives that distinct crispy outer layer.

The last time I had this was ages ago, in a dish where it is cooked with corn, peas, minced meat mushrooms and prawns, I made something similar before but since I can’t find egg tofu I used silken tofu instead, which is OK but not as satisfying if I used the real thing, now I can make that again but instead of making a similar dish we will be using it with eggplants and minced pork for now and it turned out to be really amazing.

This Fried Egg Tofu and Eggplants is a perfect dish to serve with rice, the crispy edges of the egg tofu alongside its silky smooth texture together with the soft and flavour absorbent eggplants, it guaranteed to a luxurious velvety experience on every bite, together with the tons of umami from the minced pork sauce, this is dish is what foodies dreams are made of.

Fried Egg Tofu and Eggplants

★★★★★ 5 from 1 review

• Author: Raymund
• Prep Time: 20 mins
• Cook Time: 25 mins
• Total Time: 45 mins
• Yield: 3-4 1x
• Category: Main Course
• Cuisine: Chinese

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Description

Fried Egg Tofu and Eggplants is a dish prepared with crispy-fried egg tofu, minced pork, soft eggplants served in a savoury stir fry sauce

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Ingredients

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Egg Tofu and Eggplants

• 250 g egg tofu, sliced into 2cm thick portions
• 3 pcs Japanese eggplants, sliced
• 150 g minced pork, 20% fat
• 4 cloves garlic, minced
• 2 stalks spring onions, chopped, white and greens separated
• 2 tbsp cornstarch
• salt
• oil

Sauce

• 1/2 cup chicken stock
• 1/2 cup water
• 1 tbsp cornstarch
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil

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Instructions

1. In a plate place cornstarch and dip each egg tofu on both sides. Set aside.
2. Prepare a wok, heat oil then pan fry egg tofu until crispy on each side. Remove from wok then set it aside.
3. Add the eggplants in the wok then stir fry for 8 minutes or until soft and tender. Remove from wok then set it aside.
4. Add oil to the wok if needed then sauté garlic and white parts of spring onions.
5. Add minced pork then continue to stir fry for 2 minutes or until pork is light brown in colour.
6. In a bowl combine all sauce ingredients, mix well then pour into the pan, let it boil.
7. Lower to simmering heat then gently place the fried egg tofu, eggplants, and spring onions. Gently toss together to coat everything with the sauce. Season with salt, turn heat off, serve.

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