Stir-fried Silken Tofu Pudding
A classic home-style Chinese dish featuring silken tofu quickly stir-fried with dried shrimp flakes and scrambled eggs. Delicate, smooth, and savory, it's a comforting dish that comes together in minutes.
Ingredients
10 items- Silken tofu 1 pack (400g)
- Eggs 2
- Dried shrimp (shrimp flakes) 15g
- Scallions 2
- Ginger 1 small piece
- Light soy sauce 1 tbsp (15ml)
- Cooking wine 1 tbsp (15ml)
- Salt 1/2 tsp (about 2g)
- White pepper 1/4 tsp
- Vegetable oil 2 tbsp (30ml)
Nutrition
Steps （6 steps）
Prepare the tofu: Remove the silken tofu from the package and place on a cutting board. Cut into 2cm cubes or gently crush with the back of a knife to create a mix of pieces and crumbles. Handle carefully to avoid over-mashing.
Beat the eggs: Crack the eggs into a bowl, add a pinch of salt and a few drops of cooking wine. Beat vigorously with chopsticks for about 30 seconds until the surface is frothy and slightly pale.
Scramble the eggs: Heat the wok over medium heat and add 1 tbsp oil. Swirl to coat the surface. When the oil is about 160°C (when a chopstick dipped in oil bubbles), pour in the egg mixture and immediately turn to high heat. Quickly scramble with a spatula for about 30 seconds until the eggs are just set but still tender. Transfer to a plate and set aside.
Sauté the aromatics: Add the remaining 1 tbsp oil to the wok over medium-low heat. Add the minced ginger and soaked dried shrimp. Stir-fry for about 30 seconds until the shrimp turn golden and fragrant.
Stir-fry the tofu: Gently add the tofu to the wok. Reduce to medium-low heat. Using the back of a spatula, lightly push the tofu to coat with oil and seasonings. Add light soy sauce, remaining salt, and white pepper. Drizzle 1 tbsp of water along the edge of the wok to keep the tofu moist. Cook for about 3 minutes, gently tossing occasionally, until the tofu is heated through and the sauce is slightly reduced. The tofu should remain soft but hold its shape.
Combine and finish: Return the scrambled eggs to the wok, add most of the scallions, and quickly toss everything together over high heat for about 30 seconds. Transfer to a serving plate and garnish with remaining scallions. Serve immediately.
Tips
The key to this dish is gentle handling and proper heat. Always use the back of your spatula to stir the tofu to prevent breaking. Soaking the dried shrimp first softens them and reduces saltiness. Pre-scrambling the eggs ensures they remain fluffy when added back. For extra tenderness, add a bit more water in step 5 and avoid reducing the sauce too much.
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