Singaporean-Malaysian🥚 Egg & tofu

Black Pepper Egg Tofu

Name: Black Pepper Egg Tofu
Total time: 30 min
Yield: 3 servings
Cuisine: Singaporean-Malaysian
Ingredients: 300 g egg tofu; 20 g unsalted butter; ~2 tbsp cooking oil; 3 garlic cloves; 2 curry leaves; 2 tsp ground black pepper; 1 red onion; 5 spring onions; 1 tbsp oyster sauce; ½ tsp sugar; 200 ml water; 1 tsp premium dark soy sauce; a pinch salt; ~1-2 tbsp cornstarch solution

⏱ 30 min🍽 Serves 3

Silky egg tofu gently cooked and coated in a rich, fragrant black pepper sauce that is savoury, slightly spicy and full of flavour. With just a handful of everyday ingredients and minimal preparation, create an impressive restaurant-style dish that pairs perfectly with steamed rice.

Adapted from a video by Spice N' Pans

This Black Pepper Egg Tofu Is So Good! 黑椒玉子豆腐 Super Easy Singapore Restaurant-Style Beancurd Recipe

Watch on YouTube

Ingredients

egg tofu300 g
unsalted butter20 g
cooking oil~2 tbspest.
garlic clovesfinely chopped3
curry leavesfresh or dried2
ground black pepper2 tsp
red onionmedium, thinly sliced1
spring onionscut into 4cm lengths5
oyster sauce

Steps

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1
Pat the egg tofu dry. Heat oil in a wok until hot enough (test with a bamboo chopstick—rapid bubbles indicate correct temperature). Gently slide the tofu into the oil and fry for about 1 minute, then flip to the other side. The goal is to form a golden crust on the surface. Once both sides are golden brown, remove and drain the oil.
2
Turn the heat to low. Add unsalted butter and a little cooking oil to the wok. Add the finely chopped garlic, curry leaves, and ground black pepper. Add the thinly sliced red onion and white parts of the spring onions. Stir in the oyster sauce and sugar.
3
Increase the heat to medium and continue frying until the ingredients become fragrant and the onions become translucent, stirring constantly to prevent burning.
4
Pour in 200ml of water and add 1 teaspoon of premium dark soy sauce for colour and depth. Mix well.
5
Gently add the fried tofu to the sauce, being careful not to break it. Cover the wok and simmer on medium heat for about 5 minutes, allowing the tofu to absorb the sauce.
6
Remove the lid and taste the sauce, adjusting seasoning with a pinch of salt as needed. Add the remaining spring onions and give a light stir. If desired, add a little cornstarch solution to thicken the sauce further.
7
Plate the black pepper egg tofu and serve with steamed rice.

Black Pepper Egg Tofu

Ingredients

Steps

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