Egg Fried Tofu Food

EGG-FRIED TOFU

Steps:

• Slice tofu into 12 equal rectangular pieces. Sprinkle salt on both sides of tofu slices.
• Heat vegetable oil in a large, deep saucepan over medium heat.
• Dip tofu slices into bowl of beaten egg and fry in hot oil until lightly browned, about 3 minutes per side.
• Mix soy sauce, green onions, chile peppers, vinegar, sugar, and red pepper flakes together in a small bowl. Dip fried tofu into dipping sauce.

FRIED TOFU WITH EGG

Steps:

• Wash the tofu and set aside.
• Cut into thick slices, as shown in the picture.
• It is best to use a non-stick pan to heat the oil pan. This dish is very easy to handle, and the iron pan tends to stick to the pan because the tofu is too tender.
• Don't stir the fried tofu casually.
• When frying tofu, use the waiting time to beat out the eggs.
• Add chopped shallots and sprinkle with salt.
• It takes less than a minute to stir an egg, so you don't have to worry about the tofu frying.
• Turn the tofu over and fry the back.
• In fact, only a little bit of oil was added. If the pan is sticky, pour a little more oil.
• After the tofu is fried on both sides, slowly pour in the egg liquid.
• The egg liquid will flow out automatically and be round.
• Without using a spatula, gently shake the pan, turn the omelet over, and fry the back for a few seconds.

EGG NOODLES WITH TOFU

Steps:

• Cook the noodles: boil 5 cups water with the salt and add the noodles. While they are boiling, separate them, with a large fork so that they cook evenly and don't stick together. Let them boil for 3 minutes, then transfer them to a colander and put them under cold running water until they are cool. Leave them in the colander to drain completely.
• Heat half the oil in a wok and stir-fry the shallots, garlic, and ginger for 2 minutes. Add the soy sauce and tomatoes, and stir for 30 seconds.
• Add the cold noodles and keep turning and tossing them around until they are hot again. Remove the wok from the heat and cover it, so that the noodles stay warm.
• In another wok or frying pan, heat the remaining oil and add the chopped chilies and yellow bean sauce. Stir for 2 minutes. Raise the heat and add the lightly beaten eggs and scallions. With a wooden spoon, vigorously stir the mixture until the eggs are scrambled.
• Transfer the tofu mixture to the wok with the noodles. Heat together over a low heat, stirring and mixing so that everything is evenly hot. Serve at once.

TOFU AND EGG

Steps:

• Prepare sauce with soy sauce, rice wine, sesame oil with a bit of the garlic and ginger.
• In a hot pan add the oil.
• Stir fry most of the garlic and ginger (saving a little for the sauce) for about 10 seconds.
• Add tofu and stir gently for about 1 minute.
• Make a space in the middle of pan and drop one egg in and mix enough to break the yolk and let cook for about 30 seconds before stirring gently into the tofu.
• Add mushrooms and genly stir into egg and tofu for about 30 seconds.
• Add Sauce mixture and gently stir fry for about 1 minute.
• Remove to serving dish.
• Serve with white Jasmine rice.
• PS: To thicken sauce add 1 tablespoon corn starch (dissolved in water) to warm sauce and stir for about 30 seconds before removing to serving dish.