Pork and Egg Tofu (肉末滑蛋豆腐)
A 15-minute home-style Chinese dish with tender tofu, silky scrambled eggs, and savory ground pork in a glossy sauce. This is the ultimate quick and easy comfort food, perfect over a bowl of steamed rice.
Equipment
- 1 Large Non-stick Skillet (12-inch) A non-stick surface is highly recommended to prevent the egg and tofu from sticking.
- Silicone or Rubber Spatula For gently folding the ingredients without breaking the tofu.
Ingredients
For the Sauce:
- 1/2 cup water (or low-sodium chicken broth)
- 2 tbsp light soy sauce Use Kikkoman or a Chinese brand like Pearl River Bridge
- 1 tbsp oyster sauce Use vegetarian oyster sauce for a shellfish-free version
- 1 tbsp cornstarch
- 1/2 tbsp ketchup This adds a subtle sweet-tangy balance.
- 1/4 tsp salt Adjust to taste, as soy sauces vary.
- 1/4 tsp granulated sugar
For the Pork Marinade:
- 4 oz lean ground pork (115g) or ground chicken
- 1 tsp cornstarch
- 1 tsp light soy sauce
- 1 tsp oyster sauce
- 1/4 tsp ground white pepper
- 1 tsp vegetable oil
For the Stir-Fry:
- 1 tbsp vegetable oil or other neutral oil, divided
- 1 block medium-firm tofu (14-16 oz) (396-454g) drained and patted dry
- 2 large eggs beaten
- 2 scallions (green onions) finely chopped
Instructions
- Prepare Mise en Place: In a small bowl, whisk together all the sauce ingredients (water, 2 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tbsp cornstarch, ketchup, salt, and sugar). In a separate bowl, combine the ground pork with all its marinade ingredients (1 tsp cornstarch, 1 tsp light soy sauce, 1 tsp oyster sauce, white pepper, 1 tsp oil). Mix well. Gently drain and pat the tofu dry; cut into 1/2-inch cubes. Beat the eggs in a medium bowl.
- Cook the Pork: Heat 1/2 tbsp of oil in a large non-stick skillet over medium-high heat. Add the marinated pork. Stir-fry, breaking it up, for 2-3 minutes until just cooked through (internal temp 160°F / 71°C). Transfer the pork to a plate.
- Fry Tofu and Egg: Add the remaining 1/2 tbsp of oil to the skillet over medium heat. Gently add the tofu cubes in a single layer and cook, undisturbed, for 1-2 minutes. Pour the beaten eggs evenly over the tofu and let cook for 30-60 seconds until the bottom is just set.
- Combine and Thicken: Gently fold the tofu and egg with your spatula (like making a soft scramble). Add the cooked pork back in. Give your sauce a quick re-stir (the cornstarch settles!) and pour it evenly over the mixture.
- Simmer and Serve: Let the mixture simmer for 1-2 minutes, stirring gently, until the sauce bubbles and thickens into a glossy gravy. Turn off the heat, stir in most of the chopped scallions, and serve immediately over steamed rice, garnished with the remaining scallions.
Notes
Food Safety: Ensure the pork is cooked to a minimum internal temperature of 160°F (71°C).
Allergen Info: This recipe contains soy, wheat (from soy/oyster sauce), and shellfish (from oyster sauce). Use gluten-free tamari and a vegetarian (mushroom-based) oyster sauce for a gluten-free and shellfish-free version.
Gentle Handling: The key to this dish is a soft, custardy texture. Do not over-stir, or the tofu will break. A non-stick pan is highly recommended.