Japanese egg tofu

Simple Japanese Egg Tofu

By Elizabeth Liew  ,

March 26, 2019

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Love tofu? Whip up this light, simple and tasty dish made from a savoury flavoured soy and egg tofu, prawns and minced pork, and costs less than $10!


Watch the video guide below:

  • Prep: 10 mins
  • Cook: 10 mins
  • Yields: Serves 4


300 g egg tofu

5 king prawns, peeled, deveined and chopped into small pieces

3 cloves garlic, finely chopped

2 shiitake mushrooms, rehydrated and chopped into small pieces

½ teaspoon light soy sauce

½ teaspoon sesame oil

80 g pork, minced

1½ tbsps cooking oil

100 - 150 ml water

¼ tsp salt

1 spring onion, finely chopped

1½ tsp ginger wine


1Marinate the pork and prawn with ½ teaspoon of ginger wine.

2Heat pan with oil over medium heat, add garlic, minced pork, prawns, light soy sauce, sesame oil and fry for 2-3 mins or till everything is cooked evenly.

3Fill a pot ⅓ full with water, and bring to the boil.

4Once boiling, reduce to low heat (barely simmering) and place the tofu inside.

5Leave it for 2-3 mins, then remove from heat gently and cut into 2-cm thickness.

6Go back to the pan with water, mushrooms, stirring constantly and add pepper to taste.

7Pour cornstarch over to thicken and allow it to simmer over 1 min.

8Taste and season with more salt, if required.

9To serve, place tofu on a plate and then pour sauce over with prawns and pork.

10Garnish with spring onion and serve immediately.

Cooking tip: You can also substitute the pork with chicken and the prawns with crab or even lobster!