Tofu Egg Foo Yung
Transform your weeknight dinners with this delicious and protein-packed Tofu Egg Foo Yung! This classic Chinese-inspired dish features a delightful medley of crumbled firm tofu, fluffy eggs, and fresh vegetables like bean sprouts, shredded carrots, and green onions, all cooked into golden, savory pancakes. A velvety homemade sauce, infused with soy sauce, sesame oil, and optional oyster sauce, ties the dish together, making every bite irresistibly flavorful. Perfect for vegetarians and customizable for any palate, this quick 30-minute recipe is as nutritious as it is satisfying. Serve it with steamed rice or as a standalone meal, and enjoy a restaurant-quality experience at home!
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Recipe Information
Ingredients
- 200 grams Firm tofu
- 4 pieces Large eggs
- 3 stalks Green onions, chopped
- 150 grams Bean sprouts
- 1 medium Carrot, shredded
- 2 tablespoons Soy sauce
- 2 teaspoons Cornstarch
- 2 cloves Garlic, minced
- 3 tablespoons Vegetable oil
- 1 cup Chicken or vegetable broth
- 1 tablespoon Oyster sauce (optional)
- 1 teaspoon Sesame oil
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Press the firm tofu to remove excess moisture by placing it between two plates and using a heavy object to weigh it down. Let it sit for 15 minutes, then crumble it into small pieces using a fork or your hands.
In a medium bowl, whisk together the eggs, soy sauce, salt, and black pepper until well combined.
Add the crumbled tofu, chopped green onions, bean sprouts, shredded carrot, and minced garlic to the egg mixture, and fold gently until evenly incorporated. Set aside.
In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Set aside.
Heat 1 tablespoon of vegetable oil in a large nonstick skillet or wok over medium heat. Ladle about 1/4 cup of the tofu mixture into the skillet and shape it into a small pancake with the back of the ladle.
Cook the pancake for 2–3 minutes on each side, or until golden brown and set. Repeat with the remaining mixture, adding more oil as needed. Transfer the cooked pancakes to a plate lined with paper towels to drain excess oil.
To prepare the sauce, heat 1 tablespoon of vegetable oil in a small saucepan over medium heat. Add the chicken or vegetable broth, oyster sauce (if using), sesame oil, and a pinch of black pepper. Bring to a gentle boil.
Stir in the cornstarch slurry and continue to cook, stirring constantly, until the sauce thickens to a glossy consistency. Remove from heat.
Serve the tofu egg foo yung pancakes immediately, drizzling the savory sauce over the top. Enjoy!
Nutrition Facts
Calories |
1061 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.7 g | 107% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 31.2 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 3438 mg | 149% | |
| Total Carbohydrate | 39.0 g | 14% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 13.9 g | ||
| Protein | 56.2 g | 112% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 526 mg | 40% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1297 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
