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Egg Tofu, Prawns And Peas In Silky Egg Sauce

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  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 3 1x
  • Category: Main Course
  • Cuisine: Chinese


Egg Tofu, Prawns and Peas in Silky Egg Sauce is a dish of Pan-Fried Egg Tofu cooked together with peas and prawns in a thick egg savoury gravy.


Units Scale

Tofu and Prawns

  • 2 tubes silken egg tofu, cut into 1 cm pieces
  • 12 pcs prawns, peeled and deveined, tail on
  • 1 cup green peas
  • 2 pcs egg
  • 4 cloves of garlic, minced
  • 3 pcs spring onions, sliced, green and white sections separated
  • 2 tsp cornstarch
  • 1/4 cup water
  • ground white pepper
  • oil



  1. In a large non-stick pan heat oil then shallow fry egg tofu until golden on both sides. Remove from pan then set it aside.
  2. Using the same pan remove all but 2 tbps of oil then sauté garlic and white sections of spring onions.
  3. Combine all sauce ingredients then pour it into the pan, bring it to a boil.
  4. Add tofu, prawns and peas and cook for two minutes.
  5. Combine cornstarch and water, pour it into the pan, bring back to a boil then let it thicken.
  6. Break and add the two eggs, gently stir the egg into the sauce to incorporate. Add green parts of spring onions. Turn heat off then serve.