Egg Tofu with Pork One Pot

Winter is a great season for warm, hearty food. It is always comforting to me when I am sitting around and hearing the zizi sound of boiling food. I love to share one of my favorite ways to make egg tofu: pan-fry it first, then braise it with minced pork.

The main role of this recipe is Japanese tofu, also known as egg tofu or tamago tofu, not regular tofu. It has a silky-smooth, delicate texture that’s softer and more tender than regular tofu, with a custard-like consistency. You may find it tastes like pudding. When combined with crispy, aromatic fried minced pork, can you imagine the texture contrast between the two?

Ingredients

It is a humble home-cooked dish with egg tofu as the main ingredient. I also match with 30% fat minced pork. Golden needle mushroom is my favorite bottom ingredient for all simmer dishes. You can replace it with any vegetables, such as broccoli, Chinese broccoli, zucchini, or pumpkin.

Prepare Egg Tofu

Egg tofu usually comes in a plastic tube because it’s so fragile. Don’t peel the packaging off! Instead, slice it right through the middle—plastic and all. Then, gently squeeze both ends, and the tofu will slide right out. Then slice it into thick rounds.

Step by step

Cut the egg tofu into small pieces and then coat with cornstarch. Since egg tofu is super fragile and jiggly, adding a bit of cornstarch can help prevent it from breaking apart.

Heat a pan and add some oil. Fry the tofu until slightly crispy and brown. Transfer out.

Add minced pork with some chopped ginger. Fry until the pork becomes completely golden brown, then add oyster sauce, light soy sauce, sugar, and salt. Combine well.

Place some mushrooms or any other vegetables you want in the serving pot, add the pan-fried tofu first, and then top with minced pork.

Add 1 cup of water, cover, and simmer for 3 minutes. Sprinkle some chopped green onions before serving.

Simmering can blend the flavors.

3 pieces egg tofu3 tbsp. cornstarch2 tbsp. cooking oil2 cups minced pork1 tsp. ginger chopped1 tbsp. oyster sauce1 tbsp. light soy sauce1 tsp. sugar1 pinch salt3.6 ounces enoki mushrooms or any mushroom0.5 cups water2 tbsp. green onions chopped

Cut the egg tofu into small pieces and then coat with cornstarch. Since egg tofu is super fragile and jiggly, adding a bit of cornstarch can help prevent it from breaking apart.

Heat a pan and add some oil. Fry the tofu until slightly crispy and brown. Transfer out.

Add minced pork with some chopped ginger. Fry until the pork becomes completely golden brown, then add oyster sauce, light soy sauce, sugar, and salt. Combine well.

Place some mushrooms or any other vegetables you want in the serving pot, add half of the minced pork, then the pan-fried tofu, and finally the remaining minced pork.

Add 1/2 cup of water, cover, and simmer for 3 minutes. Sprinkle some chopped green onions before serving.

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