One-pot Egg Tofu
This easy 10-minute one-pot egg tofu recipe is the perfect healthy and delicious meal for busy days. Made with soft tofu, fluffy eggs, and a savory sauce, it's a comforting dish that comes together quickly with minimal cleanup. Serve it with rice for a satisfying and wholesome lunch or dinner!
Equipment
- Knife and Chopping board (for cutting the bell pepper and green onion)
- Measuring spoons (for measuring the sauce)
- Nonstick pan with lid (for cooking the tofu, eggs, and sauce all in one pot)
- spatula (to cut and gently move the tofu)
- Mixing bowls (to beat the eggs and mix the sauce)
- straw (optional, for poking holes in the tofu)
Ingredients
- 1 tbsp chili oil (or regular cooking oil for non-spicy version)
- 1 block tofu (silken or soft tofu)
- 4 eggs
- ½ red bell pepper (diced)
- 1 green onion (chopped)
Sauce
- 1 tbsp oyster sauce
- 2 tbsp light soy sauce
- 1 tbsp sesame oil
- 4 tbsp water
- ⅓ tsp salt
- ½ tsp sugar
- 1 tsp cornstarch
Instructions
- In a nonstick pan over medium heat, add 1 tablespoon of chili oil (or regular oil).
- Gently place a block of silken/soft tofu into the pan. Optional: Use a straw to poke about 40 holes into the tofu to help it absorb flavor. (Tip: Block the top of the straw with your thumb before poking.)
- Beat 4 eggs in a bowl, then pour them evenly over the tofu. Cook for 1–2 minutes until the eggs begin to set at the bottom.
- In a small bowl, combine oyster sauce, soy sauce, sesame oil, water, salt, sugar, and cornstarch. Mix well until smooth.
- Pour the sauce over the tofu and eggs. Use a spatula to gently cut the tofu into ½-inch square pieces. Shake the pan lightly to spread the tofu and eggs evenly.
- Sprinkle diced red bell pepper and chopped green onion over the top.
- Cover the pan with a lid and simmer on medium heat for about 5 minutes until everything is cooked through.
- Serve hot with steamed rice and enjoy!