Description
A quick and easy dish featuring silken tofu, chili oil, and oyster sauce.
Ingredients
Scale
- 2 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon chili oil
- 1/2 teaspoon sugar
- 1/2 teaspoon cornstarch
- 1 tablespoon peanut oil
- 1 green onion, sliced
- 1 block (1 lb / 450 g) silken tofu, sliced to bite-size cubes
- 2 large eggs, beaten
Instructions
- Combine the sauce ingredients in a small bowl and stir to mix well.
- Heat the oil in a medium-sized pan over medium heat until hot. Add the white part of the green onion. Stir a few times to release the fragrance.
- Carefully add the tofu and spread it out in the pan with minimal overlap. Let the tofu cook in the hot oil for 1 minute.
- Pour the egg over the tofu. Cook until the bottom of the eggs is set. Then carefully scramble the eggs until just cooked.
- Stir the sauce again to fully dissolve the cornstarch, then pour it into the pan. Gently stir a few times to evenly distribute the sauce. Cook until the sauce has thickened and coated everything evenly.
- Garnish with the green part of the green onion.
- Transfer everything to a deep plate. Serve hot by itself or with steamed rice as a main dish.
Notes
- Adjust the level of chili oil based on your spice preference.
- For a vegetarian version, ensure the oyster sauce is plant-based.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 250
- Sugar: 1g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 120mg