Cherry & Dennis Recipes
Pan-fried Egg Tofu with Mixed Mushrooms
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Recipe overview
Egg tofu is cut thick, lightly dusted and pan-fried before being paired with two fresh mushrooms in a glossy oyster sauce. Drying the tofu, turning it sparingly and returning it last keep the pieces intact.
01
Ingredients
Main ingredients
- 450 g egg tofu (chilled and thickly sliced)
- 180 g button mushrooms (sliced)
- 120 g fresh shiitake (stemmed and sliced)
Coating
- 4 tbsp cornstarch (for light coating)
Sauce
- 2 tbsp oyster sauce (for sauce)
- 1 tsp light soy sauce (for sauce)
- 180 ml water (for sauce)
Seasoning
- 3 tbsp neutral oil (for frying)
Garnish
- 1 stalk spring onion (sliced)
02
Tools
- kitchen knife
- cutting board
- kitchen paper
- shallow-dish
- frying pan
- spatula
- small bowl
- measuring spoons
- serving plate
- kitchen timer
03
Steps
Step 1
Chill and open tofu
Keep egg tofu chilled, open at the centre and slide it out without squeezing.
Step 2
Slice and dry tofu
Slice into 2 cm rounds and dry on kitchen paper.
Step 3
Prepare mushrooms
Wipe and slice button mushrooms; stem and slice shiitake separately.
Step 4
Mix sauce
Mix oyster sauce, soy and water in a small bowl.
Step 5
Coat egg tofu lightly
Dust both sides lightly with cornstarch and tap away excess.
Step 6
Heat pan and oil
Heat the pan over medium and swirl in two tablespoons oil.
Step 7
Fry first side
Space tofu rounds apart and fry first side for 3 minutes until golden.
Step 8
Turn and finish tofu
Turn once with a thin spatula, fry 2 minutes and transfer flat to a plate.
Step 9
Cook mushrooms
Add remaining oil and cook both mushrooms 4 minutes until soft and moisture reduces.
Step 10
Add oyster sauce
Pour in sauce, bring to a simmer and cook 2 minutes.
Step 11
Return egg tofu
Return tofu, nudge sauce underneath and simmer 1 minute without tossing.
Step 12
Garnish and serve
Slide tofu and mushrooms onto a plate, spoon over sauce, add spring onion and serve hot.
Common mistakes
- Skipping the stated preparation can produce uneven texture or doneness.
- Adding all seasoning before tasting can make the dish too salty.
- Leaving the cooked dish at room temperature for too long reduces food safety.
Tips
Measure all ingredients first so cooking proceeds smoothly.
Taste near the end and adjust salt gradually.
