Honey-glazed Tofu Skin with Egg and XO Sauce Stir-fry 蜜糖豆皮蛋XO醬炒

A delectable vegetarian stir-fry combining crispy tofu skin, silky scrambled eggs, and peppery XO sauce sweetened with honey. This Cantonese classic delivers umami depth with aromatic garlic and fresh scallions, creating a perfect balance of sweet, spicy, and savory flavors.

Nutrition (per serving)

Ingredients

• 300g dried tofu skin, torn into bite-sized pieces
• 6 large eggs
• 3tbsp XO sauce
• 2tbsp honey
• 4 cloves garlic, minced
• 3 stalks spring onions, cut into 5cm segments
• 2tbsp vegetable oil
• 1tbsp sesame oil
• 1tsp white pepper
• 1tsp sugar

Steps

1. Soak dried tofu skin in warm water for 5 minutes until softened. Gently squeeze out excess water and tear into bite-sized pieces.
2. Crack eggs into a bowl, add white pepper and sugar. Beat well until combined.
3. Heat vegetable oil in a wok or large skillet over high heat. Add minced garlic and stir-fry until fragrant, about 30 seconds.
4. Pour beaten egg mixture into the wok. Let it set for 10 seconds, then stir and scramble until nearly cooked. Remove and set aside.
5. Add 1 tbsp sesame oil to the wok, then add softened tofu skin. Stir-fry over high heat for 2 minutes.
6. Add XO sauce and honey to the wok. Toss everything together over high heat for 1 minute until well coated.
7. Return scrambled eggs to the wok. Toss gently to combine all ingredients without breaking the egg pieces.
8. Add spring onion segments and toss for 30 seconds. Serve immediately while hot.

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