WELCOME!
Welcome to 2012! As you may know, I’ve been preoccupied with tofu. My obsession has mostly been with the kind made from soybeans – the typical stuff eaten by countless people in Asia and beyond. But “tofu” is also a generic term used to describe a wide range of jelled and solidified foods in the Chinese repertoire. For example, some Chinese cookbooks use “almond tofu” to denote the sweet almond–flavored dessert solidified with seaweed-based agar agar. (In the Viet mindset, that’s a type of thach/jelly.) Burmese tofu, also called Shan tofu, is made like polenta with ground beans and water. Japanese sesame tofu is delicate and divine; find out more about goma dofu from Just Hungry.
Then there’s egg tofu that comes in a tube. It looks like a tiny torpedo and feels like a filled balloon in its plastic casing. Sold at Chinese markets, egg tofu is made with eggs and soymilk, with an eggy richness that prevails. Egg tofu is popular with my Taiwanese and Hong Kong friends, who enjoy it simply fried and bathed in sauce.
Unlike regular (all soybean-based) tofu, you don’t see tons of egg tofu at Asian markets. There would be tons of competition if it were a super popular food! In fact, the only brand that I’ve bought in Northern California comes from Canada:
The label claims that Mandarin Soyfoods (owned by Sunrise Soya) is the original egg tofu maker. (Anyone know about that?)
If you see egg tofu at an Asian market, give it a whirl with a recipe like this one. My inspiration came from Sea Harbour Seafood Restaurant, a dim sum hot spot in the Chinese-centric San Gabriel Valley/Monterey Park area east of downtown Los Angeles. We went there last week for lunch. The dumplings were well crafted but the standout dim sum dish of the day was deep-fried egg tofu with sweet chile sauce.
The scallop-shaped pieces were custardy and savory, while the sauce was tangy-sweet with a touch of heat. We were so bowled over that I had to recreate when we got home. Funnily enough, yours truly did not have enough oil to deep-fry so I pan-seared the tofu instead – like you would a scallop. It turned out great and was super fast and easy to boot!
RECIPE
Pan-Seared Egg Tofu Scallops with Sweet Chile Sauce
Serves 2 as a snack or side dish
One 8.64 ounce package egg tofu
About 1 tablespoon canola oil
About 2 teaspoons cornstarch
Thai Sweet Chile Sauce, homemade or store bought
1 tablespoon scallion rings, green part only
1. Cut the package on the dotted line and then remove the tofu from the plastic. Cut it into 1-inch-thick rounds.
Trim the uneven ends so they are more or less flat, which makes them easier to cook. Put on a double layer of paper towel to drain for 5 to 10 minutes.
2. Heat a small nonstick skillet over high heat. Pour in enough oil to film the bottom. Blot the tofu pieces dry and then dip the cut ends in a bit of cornstarch.
Pan-fry the tofu for 1 to 2 minutes per side, until golden brown. Reduce the heat if the pan smokes.
While the tofu fries, put about 2 tablespoons of Thai sweet chile sauce on a small serving plate. Sprinkle about 2 teaspoons of the scallion rings on top.
When the tofu finishes pan-frying, transfer the pieces to the serving plate. Top with a little more sweet chile sauce and the leftover scallion. Serve immediately.
Familiar with Chinese egg tofu? What do you do with it? Or, how have you had it served?
Debra Hartmann
January 3, 2012 at 3:03 amLooks wonderful! Haven’t noticed egg tofu in the markets herer near Washington, DC but I’ll be on the lookout now. Thanks!
Laura
January 3, 2012 at 3:57 amHappy New Year! Nice to see you back. I’ve never had egg tofu, but I need to try it now and will look for it in my Asian market here in the Boston area.
super sale
January 3, 2012 at 6:58 amWow nice and looks very tasty. You bring water on my tongue.
Andrea Nguyen
January 3, 2012 at 9:19 amHappy 2012! Hope you had a great holiday season.
Sun
January 3, 2012 at 11:50 amThis looked so good that I went straight to New May Wah on Clement Street (I’m in San Francisco) and picked up three packages. I too have never heard of egg tofu, and I’m thankful that I could show your picture on my phone of the package to the store employees because I don’t speak Chinese. I’m making this tonight –can’t wait!
wenders
January 3, 2012 at 11:55 amLove tofu, and really love the egg tofu. Thanks for sharing this – it will be on my “try it out” list! Our go-to restaurant here in the northwest steams it with soy-based sauce, chopped up gai lan stems and char siu bits. Those are extras, we love the egg tofu, and usually order for each family dinner.
Nate @ House of Annie
January 3, 2012 at 4:36 pmWe like to do something similar with the egg tofu “scallops” and just top it with sauteed garlic.
Here’s something more fancy that we did with the egg tofu: steamed and topped with ground pork and shrimp:
http://www.houseofannie.com/steamed-egg-tofu-ground-pork-shrimp/
Amy
January 3, 2012 at 7:31 pmThis is so interesting…never seen the product, but what a good way to make “mock” scallops!
Diane
January 5, 2012 at 10:29 amNever seen this! I will have to check out 99R to see if they have it.
maila
January 9, 2012 at 12:54 amim still looking for these type of tofu here in chicago, since i’ve tried a delicious dish in chinatown which featured this tofu fried with salted egg batter. yummmm
Shirley
January 14, 2012 at 7:21 pmHow is this egg tofu different from the super soft/silky Korean tofu used in Soon Dobu and other stews? They look pretty similar from your pictures.
Andrea Nguyen
January 20, 2012 at 9:42 pmShirley, this texturally similar to regular silken tofu but it’s eggy in flavor. I’ve had it mostly cut and fried in some manner and then served with sauce. It has moisture like regular silken but the eggs allows it to brown very nicely.
Archana
January 23, 2012 at 7:27 amI love egg tofu, it is very tasty. I fry mine as well – the only difference being i do not dip it in cornflour before shallpw frying – it still gets crispy!
Andrea – I have always been a fan of your blog and now it looks like I will be buying one of your books as well!!!
Michelle
January 29, 2012 at 8:10 pmOh, I just saw some at 99 Ranch but didn’t know how to cook it. Gonna try this — it looks delish!
Jessica
February 17, 2012 at 1:35 pmWow, this sounds wonderful. What would be another good sauce for this, since I can’t eat spicy food?
Emily
February 24, 2012 at 6:14 amI finally came across egg tofu two months after reading this post, and am so happy I did! That was awesome. Hope I find it again.
Emily
February 24, 2012 at 6:15 amI didn’t use sauce for it since I ate it with a saucy stir fry (and was frankly just short on time), and it was solid on its own.
Andrea Nguyen
February 26, 2012 at 11:36 amAwesome, Emily!
Andrea Nguyen
February 26, 2012 at 11:39 amSweet chile sauce isn’t that spicy so you may want to give it a tray. But otherwise, a little soy sauce and/or rice vinegar may work just fine. Or, ketchup and mayonnaise with black pepper?
Mr. Cooking Grill
April 25, 2012 at 12:23 amyummy tofu! this is my favorite 🙂
marlon
April 25, 2012 at 3:57 amTofu is the food that i want to eat because it really taste delicious.
marlon
April 25, 2012 at 4:38 amThat tofu really tastes good!
Nickle
May 21, 2012 at 12:10 pmYummy! must appreciated by all 🙂
Korteztk
March 11, 2013 at 10:53 amI am in awe of this recipe, and I am going to make it tomorrow. You are so creative
Aliya Cheskis-Cotel
June 17, 2018 at 11:41 pmAny idea of where to find egg tofu in New York City?
Andrea Nguyen
June 19, 2018 at 2:19 pmIn Chinatown, try May Wah first. If they don’t have it, ask where you should go.
https://www.yelp.com/biz/may-wah-vegetarian-market-new-york-2
D3
March 21, 2019 at 1:16 pmReally nice flavor and texture. The scallions add a bit of crunch, which goes well with creaminess of the tofu, while being subtle enough not to upstage the crisp of the corn starch.