Egg tofu is my favorite type of tofu. It’s known for its super smooth texture and usually comes in tube form, similar to other types of soft tofu.
Some Asian markets have egg tofu, but you may need to go to a Japanese market spacifically. I had to ask my mom where I could find it, and of course the next time I visited, she had already bought it for me.
Frying the egg tofu actually brings out more of the egg smell and flavor. We opted to shallow fry it to avoid using a ton of oil. After we finished frying the tofu, we poured out the excess oil, leaving just enough to saute the garlic.
When dealing with cornstarch slurries, always ensure that the cornstarch and water is mixed together well and that no dry cornstarch remains. Don’t expect excess dry cornstarch to dissolve in your wok! You will just end up with cornstarch chunks.
Trust me, no one wants to bite into gross cornstarch blobs! I’ve made that mistake before.
When done right, you should get a curry-like consistency for the sauce. It should turn out very colorful too with the bright veggies!
Keep your tofu in your sauce, not the floor,
Your favorite alternative chefs, K & T
Shrimp Egg Tofu
Ingredients
- 16 oz egg tofu cut into thick discs
- Oil for frying
- 2 cloves of garlic minced
- 1 ½ cups of chicken stock
- 2 tbsp oyster sauce
- 1 tbsp tamari
- 1 tsp sesame oil
- Dash of white pepper
- ½ cup frozen peas carrots, corn
- 1 pack small mushrooms chopped to bitesize if needed
- ⅓ lb of baby shrimp cooked
- Cornstarch solution 2 tbsp water and 2 tbsp cornstarch whisked together
Instructions
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In a wok, heat up oil on medium-high to shallow fry tofu. Shallow fry tofu for 2-3 minutes on each side until golden brown. Transfer to a paper towel lined plate once done. Pour out excess oil.
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In the wok over medium heat, saute garlic. Add the stock, oyster sauce, tamari, sesame oil, and white pepper to the work and bring to a boil.
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Add the frozen peas, carrots, corn, mushrooms, and tofu to the wok and cook for a minute.
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Add the shrimp and let cook for another minute.
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Lastly pour in the cornstarch solution and let the sauce thicken.
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Now it’s ready to serve!