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Egg Tofu and Shrimp Stir-fry Recipe 虾仁炒玉子豆腐

Saturday, November 06, 2010 | Labels: , , , |

I love egg tofu or 玉子豆腐 in Chinese which tastes richer than the usual plain tofu.  Just like tofu, egg tofu is extremely versatile and tastes great simply steamed or stir-fried lightly like today's feature.  Today's stir-fry recipe is another one of mom's tasty recipes - egg tofu slices are first pan-fried lightly then gently stir-fried with shrimp and green onions.  Egg tofu is usually sold in tubular form in vacuum packs and you can find these in most Asian grocery stores in the refrigerated section near the regular tofu packs.  Usually the tofu is more of a second ingredient in a dish (unless it's a vegetarian dish of course!) but I think the yummy egg tofu was the undisputed star of today's dish!


The egg tofu is first pan-fried to ensure it does not break easily while being stir-fried with the shrimp and also for a richer aroma.  I really love the simple deliciousness of this dish, you can also just use regular tofu slices if you can't find egg tofu for this dish although I think the egg tofu adds so much more flavour.


If you prefer a vegetarian dish, simply skip the shrimp!



2 packets of egg tofu, sliced into about 1/2 inch slices
4 stalks green onions, sliced lengthwise
Cilantro (optional)
3 cloves garlic, minced
1/2 cup worth of small shrimp, shelled
Light soy sauce (2-4 tbsps)


Firstly, pan or shallow fry the egg tofu slices on medium-low heat until golden brown on each side.  Drain and set aside.  Saute the garlic and green onions (and cilantro if using) until fragrant.  Turn the heat to low and add 2 tbsps of light soy sauce.  Add the shrimp and quickly stir-fry.  As I used small shrimp, this only took about 1 minute.  Finally, gently add in the egg tofu slices and stir around gently to mix well.  Do a taste test and add more soy sauce if needed.  Serve hot with steamed rice.


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Monica Hudson said...

I recently came accross your blog and have been reading along. I thought I would leave my first comment. I dont know what to say except that I have enjoyed reading. Nice blog. I will keep visiting this blog very often.

tigerfish said...

I like this dish but pan-frying the egg tofu is quite a chore. ;p

It is one of my hubby's favorites. It is also my MIL's specialty dish but ever since she passed on, nobody ever cooked the dish anymore. So my hubby is missing it.

pigpigscorner said...

I prefer egg tofu to normal tofu. There's this weird taste to normal tofu that's why I always cover it with strong tasting sauce whenever I cook it.

Anonymous said...

Hi, I use leek instead of spring onions and add some corn starch to thicken the gravy.


Jen (Tastes of Home) said...

TF - yeah it is but it is tasty though!

PPC - yeah I much prefer egg tofu too :)

Jen - leeks sound good too !

chuchuchie said...

did you cut your egg tofu to make it round? the egg tofu i usually see is in blocks like the regular kind. then again, i'm not in the States anymore ^_^;;

anyway, i think the round shape complements the shrimp, so thought i'd ask :)

Jen (Tastes of Home) said...

^ hello there ccc! Yeah the egg tofu in CA and even in KL are sold usually in a tubular form so I just slice it up :) I should have taken a photo of the 'before' tofu hehe

PeterH said...

I prefer egg tofu too!

HWoo said...

Egg tofu does taste better to me as well. Good job on the simple dish.

Ellie (Almost Bourdain) said...

I love this sort of simply dish that reminds me of home. Lovely photos.

oak dining table said...

This is really something so interesting. I can't wait to try this for myself. Perfect for me who loves tofu so much.

Jen (Tastes of Home) said...

Ellie - thanks for your kind words! :)

Oak Dining Table - If you love tofu, you will love this! :D

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