1
Beat 3 eggs in a bowl and set aside.
Tofu and Egg Stir-fry
Tofu and egg stir-fry, with its savory taste and soft texture, is a simple yet delicious side dish when stir-fried with various vegetables.
KoreanSide Dish
📝 10 steps
What You'll Need
Tofu1 block (for stew)
Eggs3
Oyster sauce3 tbsp
Sugar1 tbsp
Cooking wine1 tbsp
Soy sauce1 tbsp
Starch1 tbsp
Onion1/2
Green bell pepper1/2
Red bell pepper1/2
Green onion1 stalk (white part)
Cheongyang chili pepper2
Minced garlic2 cloves
Cooking oil6 tbsp
Water200ml
Instructions
2
Cut the tofu into small squares by dividing it into 4 parts horizontally and 6 parts vertically.
3
Finely chop 1/2 of each onion, green bell pepper, and red bell pepper.
4
Thinly slice 2 Cheongyang chili peppers and finely chop the white part of the green onion.
5
In a bowl, pour 200ml of water, add 3 tbsp oyster sauce, 1 tbsp sugar, 1 tbsp cooking wine, and 1 tbsp soy sauce. Mix well, then add 1 tbsp starch and stir to make the sauce.
6
Pour 1/3 of the beaten eggs over the tofu and toss gently to coat the tofu with the egg mixture.
7
Heat 3 tbsp of cooking oil in a pan, add the tofu, stir-fry briefly, then pour in the remaining egg mixture and stir gently with a wooden spatula.
8
Remove the stir-fried tofu to a plate. Add 3 tbsp of cooking oil to the same pan and stir-fry the prepared green onion, garlic, and Cheongyang chili peppers.
9
Add the stir-fried tofu and egg back into the pan with the aromatics, toss well, then pour in the sauce and bring to a boil.
10
Once the sauce bubbles and thickens, add the tofu and egg stir-fry, toss briefly, and serve.