Braised egg tofu with mushroom

Main Dish
2 servings
10 min
20 min
Very Easy


Number of serving: 2
300 g egg tofu (about 2 tubes)

one small canned mushroom (cut into smaller pieces)

a few slice of carrot

1 egg

spring onion for garnish (optional)

1 cup of water

2 tablespoons of concentrated abalone stock (can use concentrated chicken stock)

1 teaspoon oyster sauce

1 teaspoon light soy sauce

1 teaspoon sesame oil

potato starch water(mix 1 tbsp potato starch with 2-3 tablespoons water)


  • Slice the tofu into 1 cm thick pieces. Deep fried each side till golden. Set aside.
  • Pour water and concenrated abalone stock into wok, stir till combined, add in carrot and canned mushrooms, add in tofu, oyster sauce, soy sauce, bring to boil.
  • Beat the egg in a bowl, slowly pour egg into wok, at the same time stir the content in the wok so as to break up the egg.
  • Add in potato starch water and thicken the content, lastly add in chopped spring onion and sesame oil.
  • Server warm.

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