Soft Tofu with Silky Egg Sauce (20 Minutes) - Tiffy Cooks (2024)

Welcome to Day 19 of Cooking 20 Minute Dinner for 21 Days! ATTENTION PARENTS!! Today we are making one of my favorite comfort foods – Soft Tofu with Silky Egg Sauce that I KNOW your kids will LOVE. It is easy to make, healthy, and super affordable as well! Silky Egg Sauce is the star of the dish; it instantly elevates the stew and coats every rice grain with the sauce. Soft Tofu with Silky Egg Sauce is a vegetarian dish that even meat-lovers will love!

To be honest, I dont know where I learned how to make Soft Tofu with Silky Egg Sauce because I have never seen this dish at restaurants, but I’ve been making it for the past 5 years, and it is still one of my favorites. The tofu soaks in all the ultra-smooth gravy sauce, and the peas and corn add sweetness and texture to the dish. The egg makes the gravy extra silky and also adds richness and depth to the sauce as well. Whenever I make Soft Tofu with Silky Egg Sauce, I prepare enough rice because I know me and my fiance I will always fight for the last bite!

I promised that your kids would love my Soft Tofu with Silky Egg Sauce because I’ve made it for one of my super picky eater nieces once, and she fell in love! Her mom swears she’s never seen her eat that much rice before. It is a great way to get your kids to eat vegetables, and this dish also meal preps well to eat for lunch the next day as well!

If you don’t like tofu, you can also add shredded chicken, shrimp, or thin slices of beef as well! However, I promise, this dish may change your mind about tofu; just make sure it’s soft or silk tofu for the best texture.

Ingredients

1 Pack of Soft/Silk Tofu (cubes)

1 cup of Vegetable Stock or Dashi Stock

½ cup of Mixed Veggie (corn, peas, and carrots)

1 pack of Shimeji Mushrooms

2 stalks of Green Onion (chopped – separated whites and greens)

3 Eggs

1 tbsp of Corn Starch or Tapioca Starch

3 tbsp of Cold Water

1 tsp of Sugar

.5 tsp of White Pepper

.5 tsp of Salt

2.5 tbsp of Soy Sauce

1. Blanch the soft tofu with hot water for 2-3 minutes, drain and set aside.
2. In a bowl, crack 3 eggs, 1 tsp of white pepper, 1 tsp of salt, and green parts of the green onion. Whisk everything together and set aside
3. In a pan, add in oil, white parts of the green onion and shimeji mushrooms, and 1 tbsp of soy sauce. Turn the heat up to medium-high and saute together for 2-3 minutes.
4. Add in corn, peas, and carrots and saute together for 1-2 minutes.
5. Pour in vegetable stock or dashi stock and bring it to a simmer.
6. Once simmering, add in the tofu, 1.5 tbsp of soy sauce, 1 tsp of sugar, and let it cook for 3-4 minutes.
7. Pour in the corn starch and cold water mixture (make sure it’s thoroughly combined) and let it cook for 2-3 minutes or until it thickens up.
8. Once the sauce is thick, pour in the egg and let it sit for 30 seconds before mixing everything. Serve on top of rice and garnish with green onion.