Pan-Fried Eggs and Tofu

Doufu Jian Jidan (豆腐煎鸡蛋)

This Chinese omelet has a crispy fried egg exterior and a soft fluffy interior interspersed with the complimentary flavor and texture of pan-fried tofu.

Pan-Fried Eggs and Tofu requires only a few, simple ingredients but requires ample skill to execute properly. Consider this one of the true tests of a Chinese chef. The Tofu should be evenly toasted with a light golden-brown crust and no burn spots. The Egg, likewise, should be golden with just a touch of crispy fried egg texture covering the entire surface. The only true Seasonings needed are Salt and White Pepper to taste as well as a splash of Corn Starch Slurry to add strength and stability to the omelet. This stability will allow a talented chef to smoothly wok-toss the omelet to flip and cook both sides evenly.

Pan-Fried Eggs and Tofu will require a well-seasoned or non-stick wok and, ideally, a heat source with an open flame. The open flame will allow the wok heat more evenly on all sides and allow the chef to cook the omelet more evenly by swirling it around the hot sides of the wok. This can be done on an electric range or conduction top; however, making the omelet will require more skill and it’s more likely for the omelet to develop uneven browning. This is a Chinese Egg Dish so the egg texture should be crispier and more similar to an American omelet than a French or Japanese one. As with any omelet, the most challenging aspect is trying to flip it. A professional Chinese chef, as already noted, can do this easily with a simple wok-toss. I encourage anyone making this dish to give it a try. At the very worst, you’ll end up with quite delicious scrambled eggs.

Toppings are completely optional for this dish. I like to add Scallion, Cilantro, and a thin line of Oil Chili Flakes (a.k.a. Chili Crisp 油辣子). Before eating, I’ll use chopsticks to hold the sprig of Cilantro and use the leaf like a brush to paint the surface with the Chili Oil. Pan-Fried Eggs and Tofu is not meant as an individual breakfast item as one from a western country might assume. Traditionally, it would be eaten at a banquet style meal along with many other dishes. It may have even originated as a means of using leftover scraps of Tofu from other dishes. Diners would eat the omelet by ripping off pieces with their chopsticks and setting the pieces on individual bowls of white rice. Nevertheless, this dish could easily be made as healthy breakfast for two.

Prep Time: 5 min

Cook Time: 10 min

Total Time: 15 min

Serving: 2 - 4 people

Ingredients

100 grams of Firm Tofu (Preferably in a 4-in x 2-in Block)

3 – 4 Eggs

Seasonings
1/2 tsp. of Salt
1/4 tsp. of Ground White Pepper
1 tsp. Corn Starch Slurry

1/4 tsp. Salt

1 Tbsp. Peanut Oil

Directions

1.) Cut the Tofu:

• Place the Tofu on a cutting board and holding the blade flat slice off the top 1/4-inch of the Tofu.
• Continue this process until the entire block of Tofu is cut into 1/4-inch-thick slices.
• Slice across each slice at a 45-degree angle to cut off a triangle.
• Rotate the knife angle to 45-degrees in the opposite direction and slice again. In this way, each slice of Tofu will be cut into 3 even triangles.
• Place the Tofu triangles in a bowl.

2.) Crack open the Eggs into an empty bowl. Add the Seasonings (Salt and White Pepper) along with the Corn Starch Slurry and then use chopsticks to whisk the Eggs until well beaten.

3.) Heat a seasoned wok on medium-high heat until hot. Add 1/4 cup of Peanut Oil and 1/4 tsp. of Salt. Once the Oil is nearly smoking, reduce the heat to low and remove the wok from heat.

4.) Carefully add the Tofu to the wok placing each on the back side of the wok and allowing it to slide down into the Oil at the base. Quickly add all of the Tofu slices in this manner so that they form a single layer in the bottom of the wok.

5.) Return the wok to heat and gently swirl the Tofu around in the bottom of the wok, pan-frying the Tofu for 5 minutes.

(Keep things low and slow at this point. Allow the Tofu to cook gently to get an even golden-brown crust and pick up plenty of wok flavor).

6.) Flip the Tofu onto the uncooked side and finishing pan-frying the Tofu for another 2.5 minutes.

7.) Remove the wok from heat and add the beaten Eggs, pouring the mixture around and over the top of the Tofu.

8.) Return the wok to heat and gently rotate the wok slightly to spread the Egg mixture evenly around the base of the wok.

9.) Once the bottom of the Egg is set, drizzle 1 Tbsp. of Peanut Oil around the sides of the wok and swirl the Egg around coating it lightly in the Oil.

10.) Flip the Egg onto its other side and continue to swirl the Egg around the bottom of the wok until golden.

11.) Slide the Pan-Fried Egg and Tofu onto a plate, optionally garnish with a line of Oil Chili Crisp (油辣子), finely sliced Scallion, and a sprig of Cilantro. Serve along with other dishes and with individual bowls of white rice.

 

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