Cantonese Slippery Eggs with Tofu and Peas Recipe

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Cantonese Slippery Eggs with Tofu and Peas Recipe

Summary

Recipes Recipes By Course Mains Quick Dinners Cantonese Slippery Eggs with Tofu and Peas Recipe If you love egg drop soup, you’ll love its comforting, meal-worthy cousin. By J. Kenji López-Alt J. Kenj...

🍳 Recipe Information

Cantonese Slippery Eggs with Tofu and Peas Recipe

If you love egg drop soup, you’ll love its comforting, meal-worthy cousin.

⏱️ Prep: 5m 🔥 Cook: 10m ⏰ Total: 15m 👥 Serves: 4
Ingredients:
  • 3 tablespoons (28g) cornstarch
  • 1 1/2 cups (355ml) homemade or store-bought low-sodium chicken stock, dashi, or water, divided
  • 4 large eggs
  • Kosher salt and ground white pepper
  • 1 tablespoon (15ml) peanut, rice bran, or other neutral oil, plus more for greasing wok
  • 2 coin-sized slices fresh ginger
  • 2 scallions, chopped into 1/4-inch segments, greens reserved separately
  • 2 medium cloves garlic, finely minced (about 2 teaspoons; 10g)
  • 2 tablespoons (30ml) Shaoxing wine, dry sherry, or sake
  • 1/2 cup thawed frozen peas (optional)
  • One 12-ounce block firm silken tofu, cut into 1/2-inch cubes (see note)
  • Salt, to taste
  • White pepper, to taste
  • MSG, to taste (optional)
  • Small handful roughly chopped cilantro, for garnish (optional)
  • Steamed rice, for serving
Instructions:
  1. In a small bowl, combine the cornstarch with 1/4 cup (60ml) of the stock, stirring to dissolve the starch. Reserve the remaining stock. 
  2. In a medium bowl, whisk together 1 tablespoon of the cornstarch slurry with the eggs and a pinch of salt and white pepper.
  3. Using a paper towel, rub a thin film of oil into a wok and set it over high heat until smoking. Add the 1 tablespoon oil and swirl to coat. Add the ginger and let it sizzle for 10 seconds. Immediately add the scallion whites and garlic and stir-fry until fragrant, about 15 seconds.
  4. Add the wine and cook, swirling as it sizzles, for a few seconds, then add the reserved chicken stock and peas. Stir the cornstarch slurry to redistribute, then stir it into the stock. Add the tofu and stir in very gently to avoid breaking it. Bring to a simmer, stirring gently, then reduce heat to maintain a simmer and cook until the sauce is thick enough to coat the back of a spoon, about 45 seconds. Adjust the seasoning to taste with salt, white pepper, and MSG (if using).
  5. Drizzle the egg mixture into the sauce, then very slowly stir it with a ladle or wok spatula until the eggs form tender ribbons, about 30 seconds, being careful not to break the tofu pieces. Sprinkle with the reserved scallion greens and chopped cilantro (if using). Divide the mixture evenly over bowls of steamed rice and serve immediately.
Nutrition:
Calories: 219 kcal

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Added_to_Pocket_on_2022-12-11

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        "sodiumContent": "540 mg",
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        "3 tablespoons (28g) cornstarch",
        "1 1/2 cups (355ml) homemade or store-bought low-sodium chicken stock, dashi, or water, divided",
        "4 large eggs",
        "Kosher salt and ground white pepper",
        "1 tablespoon (15ml) peanut, rice bran, or other neutral oil, plus more for greasing wok",
        "2 coin-sized slices fresh ginger",
        "2 scallions, chopped into 1/4-inch segments, greens reserved separately",
        "2 medium cloves garlic, finely minced (about 2 teaspoons; 10g)",
        "2 tablespoons (30ml) Shaoxing wine, dry sherry, or sake",
        "1/2 cup thawed frozen peas (optional)",
        "One 12-ounce block firm silken tofu, cut into 1/2-inch cubes (see note)",
        "Salt, to taste",
        "White pepper, to taste",
        "MSG, to taste (optional)",
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          "author": {
            "@type": "Person",
            "name": "Rita"
          },
          "reviewBody": "Very tasty. I did add sesame oil and light soy. Very filling and satisfying. My eggs did not form ribbons though. They scrambled. Don’t know what I did wrong. Still highly rec."
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            "@type": "Person",
            "name": "F2 MP"
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          "reviewBody": "This is a great recipe! Thank you Kenji! My kids devoured it."
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            "@type": "Person",
            "name": "Donna"
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          "reviewBody": "So good. Tasty comfort food that’s easy to keep on hand, quick to prep and cook, and healthyish—yes please. My family doesn’t like peas so I substituted asparagus. I used mushroom umami powder for the MSG. Looking forward to riffing on this with different vegetables (slivered snow peas! chopped mushrooms! red bell pepper!), chicken, and shrimp. The sauce is akin to the mild white sauce I love from Chinese takeout."
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