Weekend Cooking: Egg tofu with vegetables

Egg tofu is something I grew up eating in Singapore. It’s often found at many Chinese restaurants, although in Singapore, Chinese restaurant range from Teochew to Hokkien to Hakka to Hainanese cuisines, whereas in North America, “Chinese” tends to mean “Cantonese or Hong Kong cuisine.


Egg tofu isn’t easy to find in the US, even in the San Francisco Bay Area which has quite a number of Asian Americans – and many Asian supermarkets within half an hour drive from my house.

Tofu itself – soft, firm, extra-firm, medium-firm – is bountiful. And there are even places which make their own tofu. And oh, even soy milk can be easily found too. Whether at supermarkets or restaurants.

But egg tofu? At Marina Foods, the Asian supermarket I frequent, there are just two types found on the shelves. Sad. Wanting to be taken home and cooked up.

How I love egg tofu. It has that silky texture of tofu and an added bonus of that yellow tinge from the whole eggs added to the mixture.

The best way to eat it is to fry them.


Just slice through the plastic, peel the plastic off. Or gently ease out the egg tofu. Slice into thick chunks. Heat your oil and pan-fry until golden on both sides. It is a softer kind of tofu and so is a bit tricky to flip over. I find that a spatula in one hand and a pair of long wooden chopsticks works best!




I stir fried some vegetables – a mix of chard, broccoli, snow peas, carrots, cauliflower, and served it with the egg tofu. The three pieces of roll on the right are ngoh hiang or a bean curd skin roll with minced pork, chestnuts and carrots inside. It is first steamed then fried and served with a sweet sauce.



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