Easy Chinese egg tofu pan-fried with pork
A member of the SCMP family
swiper image

Easy Chinese egg tofu pan-fried with pork

30 mins
to soak the scallops

Susan says

I love the light, silky texture and mild flavour of egg tofu. Pale yellow and usually sold in tubes, egg tofu is delicate and needs to be handled gently. Use a sharp, thin-bladed knife to cut it and, if you are pan-frying it, use a metal spatula instead of tongs to flip over the pieces.

30g (1oz)
conpoy (dried scallops), about 2cm (⅞in) in diameter
150g (5⅓oz)
minced pork
10ml (2tsp)
light soy sauce
10ml (2tsp)
sake or Chinese rice wine (or substitute dry sherry)
granulated sugar
finely ground white pepper
1tsp, plus extra for dusting the egg tofu
10ml (2tsp)
oyster sauce
100g (3½oz)
snow peas (mangetout)
spring onions
3 tubes (about 150g/5⅓oz each)
egg tofu
cooking oil, as necessary

Briefly rinse the dried scallops under running water, then put them in a bowl and add 150ml (⅔ cup) of boiling water. Leave to soak for about 30 minutes, or until very soft. Drain the scallops, reserving the soaking liquid. Use Your fingers to finely shred the scallops and put the pieces in a small bowl.


While the scallops are soaking, prepare the other ingredients. Put the minced pork in a separate bowl and add the soy sauce, rice wine, sugar, white pepper, sesame oil and one teaspoon of cornstarch. Mix to combine, then leave at room temperature for about 15 minutes.


Pour the oyster sauce into a small bowl, add about 50ml (3tbsp and 1tsp) of the conpoy soaking liquid and stir well. Slice the snow peas on the diagonal into pieces about 8mm ( ⅜in) wide. Cut the spring onions into 5mm (¼in) pieces.


Cut the egg tofu in half while it's still in the tube, then carefully squeeze it from the wrapper. Cut the egg tofu into discs about 1.5cm (⅔in) wide and lay them on a plate lined with a double layer of paper. Blot the surface of the tofu with paper towels.


instructions image

Heat a skillet over a medium flame, then coat it liberally with oil. Put some cornstarch into a shallow dish. Dredge the cut sides of the tofu with the cornstarch and shake off the excess, then immediately place the pieces in the hot skillet. Pan-fry the pieces on both cut sides until golden, carefully turning them over with a metal spatula. If the tofu sticks to the pan, drizzle in more oil. Put the pan-fried tofu on paper towels.


Place a wok over a high flame and when it's hot, coat it with about 10ml (2tsp) of oil. Add the snow peas and stir-fry over a high flame for about 30 seconds, then transfer the pieces to a bowl.


instructions image

Put the wok back on the flame and add a little more cooking oil. Add the pork and stir-fry unt Il it loses its pink colour. Add the shredded conpoy and oyster sauce/soaking liquid mixture and combine well. Stir in about 50ml (3tbsp and 1tsp) of the remaining conpoy soaking liquid. Scrape the ingredients to the centre of the wok and simmer until the pork is cooked. Add the snow peas and mix well. Stir in more soaking liquid (or plain water) if the sauce is too thick; the sauce should lightly coat the ingredients. Taste for seasonings and adjust, if needed. Stir In the spring onions.


Arrange the pan-fried tofu on a serving platter then spoon the pork and conpoy mixture on top. Serve immediately with steamed rice. 


Liking this recipe?
Now you can save the recipe you into your own collection.
Welcome to SCMP Cooking

We'll be showing you a whole range of Asian dishes for you to cook at home. We're starting small but are thinking (and planning) big - we'll be adding recipes to the site every week, and will expand to include international dishes, cooking videos, interviews with famous chefs and much more. Be sure to sign up to receive our weekly newsletter!