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.
Hong Kong
Pork
Under 30 min
Nutrition (per serving)
312kcalCalories
16.2gProtein
8.5gCarbs
22.1gFat
0.8gFiber
685mgSodium
Ingredients
- 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
Steps
- 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.
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