Tofu and Chive Scrambled Eggs
Tofu and Chive Scrambled Eggs
Tofu and Chive Scrambled Eggs: An Easy Egg Dish Even a Single Person Can Make! 🍳✨
Today, I’m sharing a super simple egg dish that’s so easy, even a bachelor or a newlywed can make it with their eyes closed! I had a lot of chives and tofu leftover, so I decided to create an upgraded version of Baek Jong-won’s Chive and Egg Stir-fry: Tofu and Chive Scrambled Eggs. It’s packed with flavor and nutrients, and takes minimal cooking time! Perfect as a side dish that makes you want to eat more rice.
Ingredients- 3 Eggs
- 1/2 block (approx. 150g) mashed tofu
- 1 cup chopped chives (approx. 50g)
- 1 Tbsp oyster sauce
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
First, wash the chives thoroughly, drain any excess water, and finely chop them into about 1cm pieces. Tip: If you chop them this finely and store them flat in an airtight container or zip-top bag in the freezer, you can easily use them whenever needed!
Step 2
The beauty of this dish lies in its simple ingredients! You’ll only need 3 fresh eggs, half a block of soft tofu, and a cup of fragrant chives. To add a savory depth, prepare 1 tablespoon of oyster sauce and 1 tablespoon of toasted sesame oil for nutty richness. Mash the tofu using the back of a knife or a fork until it’s soft and crumbly.
Step 3
Crack the 3 eggs into a mixing bowl, remove the chalazae (the white stringy bits), and whisk them until smooth. Tip: Oyster sauce is quite salty, so you usually won’t need extra salt. If you don’t have oyster sauce, you can substitute it with 1 tablespoon of soy sauce or a pinch of salt. For an even more integrated texture, you can mix the mashed tofu and chopped chives into the beaten eggs beforehand.
Step 4
Now, let’s start stir-frying! Heat a frying pan over medium heat, add a generous amount of cooking oil, and wait until it just begins to shimmer or lightly smoke. A properly heated pan is key to preventing the eggs from sticking and ensuring they cook up fluffy.
Step 5
Carefully pour the beaten egg mixture into the heated pan. As the edges of the egg begin to set, use two chopsticks to gently push the cooked egg from the edges towards the center, creating soft, fluffy scrambled egg curds. Be careful not to overcook them at this stage.
Step 6
Once the scrambled eggs are partially cooked, add the chopped chives and mashed tofu to the pan. Gently stir everything together. The fragrant chives and soft tofu will meld beautifully with the eggs.
Step 7
As the ingredients start to combine, pour the 1 tablespoon of oyster sauce around the edges of the pan. The heat will help release its savory aroma and flavor.
Step 8
Using a spatula or chopsticks, gently stir-fry the mixture to combine all the ingredients evenly. Keep tossing gently over medium-low heat, ensuring the tofu and chives are well incorporated without burning. This dish cooks quickly, so avoid over-stirring or over-cooking.
Step 9
When all the ingredients are heated through and well combined, just before turning off the heat, drizzle in the 1 tablespoon of toasted sesame oil. Give it a final gentle toss or two to distribute the aromatic sesame oil without letting its flavor dissipate.
Step 10
And there you have it – your Tofu and Chive Scrambled Eggs are ready! In less than 20 minutes, you’ve created a delicious and impressive home-style side dish. This is perfect for beginner cooks, busy students, or anyone looking for a quick and healthy meal. Tip: Add a few cherry tomatoes while stir-frying for a pop of color and a hint of tanginess, giving it a more gourmet feel!
Step 11
The flavor profile of this dish is wonderfully balanced: the soft, fluffy scrambled eggs are complemented by the savory-sweetness of the oyster sauce, making it an ideal accompaniment to rice. It’s not overly seasoned but has a deep, satisfying taste that makes it a nutritious and delightful dish for the whole family.
