Pan-fried Egg Tofu with Minced Pork and Preserved Radish菜脯肉碎煎蛋豆腐
A delightful Cantonese home-style dish featuring tender pan-fried egg tofu topped with savory minced pork and crunchy preserved radish, seasoned perfectly for a comforting meal.
01Ingredients
- 2 tubes (about 300g) egg tofu, sliced into 1.5cm thick rounds
- 150g minced pork
- 50g preserved radish (choy poh), finely chopped
- 2 cloves garlic, minced
- 2 stalks spring onions, chopped (separated white and green parts)
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1/4 tsp white pepper
- 1 tbsp cornstarch
- 2 tbsp water
- 3 tbsp cooking oil
Nutrition (per serving)312kcal
- Protein16.2g
- Carbs8.5g
- Fat22.1g
Fiber 0.8 gSodium 685 mg
02Steps
- Gently pat dry the sliced egg tofu with paper towels.
- Heat 2 tablespoons of cooking oil in a non-stick pan over medium heat. Fry the egg tofu slices until golden brown and crispy on both sides. Remove and set aside.
- In a bowl, combine minced pork with 1/2 tablespoon light soy sauce, 1/2 tablespoon oyster sauce, 1/2 teaspoon sugar, 1/4 teaspoon white pepper, and 1/2 tablespoon cornstarch. Mix well.
- In the same pan with 1 tablespoon of cooking oil, add minced garlic and the white parts of spring onions. Sauté until fragrant. Add the marinated minced pork and preserved radish. Stir-fry until the pork is cooked through and crumbled.
- In a small bowl, mix the remaining 1/2 tablespoon light soy sauce, 1/2 tablespoon oyster sauce, 1/2 teaspoon sugar, 1/2 tablespoon cornstarch, and water. Pour this sauce mixture into the pan with the cooked minced pork and preserved radish. Stir constantly until the sauce thickens.
- Arrange the pan-fried egg tofu on a serving plate. Spoon the minced pork and preserved radish mixture over the tofu. Garnish with the green parts of spring onions and serve immediately with rice.
03Related recipes
Cook this with step-by-step timers
EatWhat guides you through each step with built-in timers. Free to start in your browser.