Egg and Tofu Stir Fry (15-Minute)

• servings: 2 servings
• active time: 10 minutes
• total time: 15 minutes

Ingredients

2 tablespoons light soy sauce (or soy sauce)

1 tablespoon oyster sauce

1 tablespoon chili oil

1/2 teaspoon sugar

1/2 teaspoon cornstarch

1 tablespoon peanut oil (or vegetable oil)

1 green onion , sliced

1 block (1 lb / 450 g) silken tofu , sliced to bite-size cubes

2 large eggs , beaten

Directions

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.

Nutrition

• Calories: 320 kcal
• Total Fat: 23.8 g
• Saturated Fat: 4.6 g
• Cholesterol: 186 mg
• Sodium: 1028 mg
• Total Carbohydrate: 5.9 g
• Dietary Fiber: 0.3 g
• Total Sugars: 1.9 g
• Protein: 17.5 g