Chinese Silken Tofu Recipe

This is a super easy Chinese silken tofu recipe. It turns everyday ingredients into a soft and flavourful dish. The Best Tofu ever!

4.67 from 3 votes

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Course: Main Course

Cuisine: asian, Chinese

Diet: Diabetic, Low Calorie, Low Fat, Vegetarian

Prep Time: 5

Cook Time: 15

Servings:

Calories: 248kcal

Author: Lei

Add the white parts of the spring onion and oil to a non-stick pan over medium heat, and cook until lightly browned.

Lower down the heat and pour egg evenly over the tofu and sprinkle in the green parts of the spring onion.
Cover with a lid and cook for about 5 minutes, or until the eggs are set.

Tofu: Silky tofu is delicate — you can slice it in the container or place the whole block in the pan and cut it gently there.
Eggs: I’ve tested this recipe with both one-egg and two-egg versions. One egg gives the best balance with the tofu, but two eggs work fine too.
Oyster Sauce: Oyster sauce adds saltiness and boosts the flavour. If you’re vegetarian, you can replace it with the same amount of soy sauce and a pinch of MSG if you don’t mind using it. There’s also vegetarian oyster sauce available as an alternative.
Unboxing Tofu: Remove the seal, flip the box over a frying pan or plate, and cut a small hole in the corner with scissors — the tofu will smoothly slide out on its own.
Water: Some silken tofu packages contain more water than others, so be sure to drain the extra water after opening. Longer cooking can release even more water from tofu, so adjust the seasoning as needed.
Heat: Use low to medium heat for this recipe – high heat can cause the eggs to bubble and the tofu to release too much water.
Protein options: You can add your choice of protein after pouring in the eggs, such as shrimp or ham.
More flavour: Add a pinch of sugar to balance the soy sauce’s saltiness, and drizzle some chilli oil on top after serving for a touch of heat.