Egg Fried Tofu Recipes
CRISPY BARBEQUED TOFU SLICES
Sliced tofu is dipped in egg whites, floured, fried, coated with bbq sauce and grilled. My husband and two year old son love this recipe!
Provided by JILLKEN
Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu
Time 8h35m
Yield 4
Number Of Ingredients 8
Steps:
- Drain tofu, and slice into strips. Place in a plastic bag or container, and freeze overnight. This will give the tofu a meatier texture. Thaw tofu strips, and blot with paper towels to dry.
- Heat olive oil in a large skillet over medium heat. In a small bowl, whisk together the egg white and 1 tablespoon of barbeque sauce. Combine the flour, salt, and pepper in a separate bowl. Dip the tofu slices into the egg mixture, then into the flour mixture, shaking off excess flour. Fry in the hot oil for about 1 minute on each side, until golden brown. Just fry enough at one time so they are not crowded. Remove from the oil to paper towels to drain and cool.
- Preheat the oven's broiler. Brush tofu slices with additional barbeque sauce, and allow to marinate while the broiler heats up. Arrange them on a broiler pan, or wire rack set over a cookie sheet for best results.
- Position the oven rack about 6 inches from the heat source. Broil for 5 minutes on each side, or until browned and crisp, watching closely so as not to burn them. Serve warm with the remaining barbeque sauce for dipping.
Nutrition Facts : Calories 409.5 calories, Carbohydrate 50.4 g, Fat 17.2 g, Fiber 1.8 g, Protein 15.2 g, SaturatedFat 2.1 g, Sodium 1348.2 mg, Sugar 18 g
EGG-FRIED TOFU
Another simple, quick, and tasty tofu recipe taught to me by my wife, who is Korean. The dipping sauce described is quite spicy, so temper the ingredients to your taste. Eat with chopsticks.
Provided by CCA
Categories World Cuisine Recipes Asian
Time 21m
Yield 2
Number Of Ingredients 10
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.
Nutrition Facts : Calories 340.2 calories, Carbohydrate 13.8 g, Cholesterol 93 mg, Fat 23.2 g, Fiber 3.4 g, Protein 24.7 g, SaturatedFat 4.2 g, Sodium 2630.5 mg, Sugar 7.1 g
CHILLI-FRIED TOFU WITH EGG-FRIED RICE
Spice up crispy tofu with a fiery chilli sauce. Serve alongside egg-fried rice for a quick vegetarian stir-fry that is packed full of flavour.
Provided by James Martin
Categories Main course
Yield Serves 4
Number Of Ingredients 19
Steps:
- Mix the tofu with two tablespoons of vegetable oil.
- To make the tofu, pour the vegetable oil into a deep heavy-based frying pan until it is 3cm/1in in depth. Heat over a medium heat. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
- Mix the flour and crushed peppercorns together in a bowl. Dredge the tofu in the flour, shake off any excess, then carefully lower the coated tofu into the hot oil and cook the tofu for 1-2 minutes, or until crisp. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. (You may need to do this in batches.)
- Fry the cashew nuts in the hot oil for 1 minutes, or until golden-brown and crisp. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper.
- For the chilli sauce, heat the vinegar, sugar and soy sauce in a non-reactive frying pan until the mixture comes to the boil. Add the chillies, chilli flakes and ginger and cook for a further 2 minutes, or until the volume of the liquid had reduced.
- Add the fried tofu, fried cashew nuts and carrots to the pan, stir well and cook for 2 minutes, or until the carrots have softened.
- To make the egg-fried rice, beat together the eggs and sesame oil in a bowl and add to the wok. Allow to set a little and move around the pan to scramble. Remove from the pan, add a little more oil and stir-fry the rice for 3 minutes, or until the rice is completely warmed through. Season, to taste, with salt and freshly ground black pepper then stir through the egg, spring onions and coriander.
- To serve, spoon the egg-fried rice onto four serving plates and top with a spoonful of chilli-fried tofu.
FRIED TOFU WITH EGG
There are many kinds of tofu. Have you ever tried this kind of fried tofu? It's super simple, and children can handle it, and it tastes tender and delicious. The bottom is scorched, the egg scent is mixed with the scent of tofu, and the smell is appetite.
Provided by Yaoyao Original Food Class
Time 10m
Yield 4
Number Of Ingredients 3
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.
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5/5 Total Time 25 minsCategory Curries, Asian-StyleCalories 286 per serving
- 3 Heat half the peanut oil in a wok or large non-stick frying pan over high heat. Add tofu in two batches and cook for 2–3 minutes, or until golden; remove and set aside.
- 4 Return wok to high heat. Gently fry onion and garlic in remaining oil for 2 minutes. Add broccolini with 2 tablespoons water and stir-fry for 2 minutes. Stir-fry gai-lan stalks and capsicum for 1 minute. Stir-fry gai-lan leaves for 1 minute.
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From sarahsvegankitchen.com
Category BreakfastTotal Time 20 mins
- Drain your tofu. If desired, you can wrap it in a clean kitchen towel and gently press out excess liquid.
- Cut tofu into roughly ½” thick slices. You can use a biscuit cutter if you want to make round patties for vegan egg muffins.
- Whisk together dry ingredients in a wide dish, and dip tofu slices to coat all sides thoroughly. (Optionally, you can let the tofu sit in the dish for a few extra minutes on each side. This will make for a thicker chickpea flour coating and a little extra flavor.)
- Heat about a tablespoon of oil or vegan butter in a skillet over medium heat. Fry the tofu for 3-5 minutes on each side, until golden brown. Try not to move the tofu too much while cooking; the chickpea coating can flake off in the pan if it’s handled too much.
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5/5 (2)Total Time 5 minsCategory Appetizer, Brunch, Side DishCalories 186 per serving
- Add the oil to a non-stick frying pan. Put the sliced egg tofu into the frying pan, making sure the side that touches the pan has oil to stop the tofu from sticking to the pan.
- Fry the egg tofu for 2 to 4 minutes on medium-high heat until the side touching the pan is golden brown. You can peek at the underside to see if the egg tofu slice is ready to flip.
- Once golden brown, flip all the egg tofu slices to fry on the underside, about 2 minutes. Watch carefully to make sure the tofu doesn't burn.
PAN-FRIED TOFU WITH EGG AND CHIVE | CHINA SICHUAN FOOD
From chinasichuanfood.com
5/5 (5)Total Time 15 minsCategory Side DishCalories 311 per serving
- Finely chop the Chinese chives and then transfer to a small bowl. Crack an egg into it and mix well. Add a pinch of salt and pepper.
- Pour oil into a pan and lay the slices one by one. Turn on the heat and fry until both sides are golden brown.
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5/5 (1)Total Time 15 minsCategory Side DishCalories 334 per serving
- Use a sharp knife to cut the tofu roll into half at the centre of the tube. Then, squeeze out the tofu gently from each ends.
- In a wok, heat up the 200ml of oil over medium heat. When it bubbles, add in the coated tofu to fry.
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- Heat a wok. Add scrambled tofu, turmeric powder, and Indian black salt. Cook for 4-5 minutes or till the raw smell of tofu goes away. Stir in between to ensure that it gets evenly cooked. Take out on a plate and keep aside.
- Heat oil in a wok and add chopped ginger, garlic, and green chilies. Sauté for a few seconds till they become fragrant.
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From sidechef.com
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- Crack an Egg (1) into a bowl, add Salt and Pepper (to taste) and Fresh Chives (3 stalk) and mix well.
- Cut the Tofu (1 package) into 1cm thick, 4 cm wide slices. Coat the tofu in Corn Starch (to taste).
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- Start by making the tofu scramble. Using your hands, crumble up your tofu into small pieces. Add in nutritional yeast and salt. Mix well.
- Heat up about ½ tablespoon of neutral oil in a large cast iron skillet or non-stick pan on medium high heat. Place in tofu and cook for 5-7 minutes, stirring frequently. Set aside for later use.
- In the same pan, add in another ½ tablespoon or so of oil. Place in onion and saute until translucent, for 4-5 minutes. Next, stir in garlic and cook for another 1-2 minutes.
- Now, add in carrots or other hard vegetables you are using. Cook until softened, for 4-5 minutes.
EGG TOFU WITH MUSHROOMS RECIPE - DELICIOUS NOT GORGEOUS
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3.7/5 (3)Total Time 40 minsCategory Dinner, Lunch, Main CourseCalories 443 per serving
- In a large non-stick skillet, heat 1 tablespoon oil over medium-high heat. Add the egg tofu in a single layer and pan-fry the egg tofu on both sides until golden brown, about 5-10 minutes.
- Move the egg tofu to a plate, then heat the other tablespoon of oil in the pan over medium heat. Add the ginger and onion to the skillet and cook, stirring occasionally, until the onion is translucent, about 5-10 minutes.
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From coupleeatsfood.com
- Cut the egg tofu into 2 cm thick circular disks and lay flat on a paper towel for 5 minutes on each side. Pour about 1 tablespoon of cornstarch on a plate and dip each flat side of the egg tofu in cornstarch. Set aside.
- Cut eggplant into long strips and soak in salted water for 15 minutes. After 15 minutes, drain off water and pat eggplants dry using paper towel.
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- Add about 1 tablespoon of oil on a pan and heat over medium high heat. Add the eggplants and stir fry for about 8-10 minutes or until soft and tender. Remove from heat and set aside.
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