Sizzling Japanese Tofu
Eggs

Restaurant-style sizzling Japanese tofu cooked over a fluffy golden egg layer, coated in a rich, savory, and slightly spicy sauce with a crispy exterior.

Ingredients

• 2 tubes Japanese tofu
• 2 eggs
• 1 tbsp light soy sauce
• a little dark soy sauce
• 0.5 tbsp oyster sauce
• 0.5 tbsp white sugar
• 0.5 tbsp starch
• 0.5 bowl water
• a little doubanjiang
• to taste minced green onion
• to taste millet spicy peppers
• to taste small scallion leaves
• as needed cooking oil

Instructions

1. 1Slice the Japanese Tofu

   

   Place the tubes of Japanese tofu on a wooden cutting board. Use a sharp kitchen knife to slice the tofu directly through the plastic packaging into thick round pieces.

   Tip: Slicing through the plastic wrap helps keep the soft tofu cylinders intact before you peel them.
2. 2Beat the Eggs

   

   Crack one to two eggs into a clean white bowl. Use wooden chopsticks to beat the eggs thoroughly without adding any seasonings.

   Tip: Keep the eggs unseasoned so they provide a neutral, fluffy base that contrasts nicely with the savory sauce.
3. 3Mix the Sauce

   

   In a white bowl, combine one tablespoon of light soy sauce, a little dark soy sauce, half a tablespoon of oyster sauce, half a tablespoon of white sugar, half a tablespoon of starch, half a bowl of water, and a little doubanjiang. Mix well with a spoon.

   Tip: Make sure the starch is fully dissolved in the water to prevent lumps when the sauce thickens in the pan.
4. 4Coat Tofu in Starch

   

   Lightly coat the sliced Japanese tofu in starch on both sides to create a crispy outer layer when fried.

   Tip: Make sure the starch forms a thin and even layer so the tofu browns nicely in the pan.
5. 5Pan-Fry the Tofu

   

   Carefully place the starch-coated tofu pieces into a pan with heated oil. Pan-fry them until both sides turn a beautiful golden brown and develop a crispy crust, then pour out any excess oil from the pan.

   Tip: Ensure the oil is adequately heated before adding the coated tofu to get a crispy exterior without sticking.
6. 6Sauté Green Onion and Simmer

   

   With the excess oil removed, add the minced green onion directly into the hot pan with the tofu. Sauté briefly until the aromatics release their fragrance and begin to soften.

   Tip: Simmer the sauce until it reduces and thickens properly so it clings tightly to the crispy tofu pieces.
7. 7Add the Sauce

   

   Give the prepared sauce mixture a good stir to ensure the starch is dissolved, then pour it directly into the pan over the fried tofu. Let it simmer until the sauce thickens, concentrates, and tightly coats the tofu pieces. Top with chopped millet peppers and small scallion leaves.

   Tip: Stir the sauce well before pouring to ensure the starch hasnt settled at the bottom.

Storage Instructions

Burn It Off

Frequently Asked Questions