Soft Tofu with Silky Egg Sauce

Why You’ll Love This Recipe

I like how this dish balances flavors and textures—the tofu is soft, the veggies add freshness, and the egg sauce ties everything together. It’s a complete meal when I serve it over rice, and it’s also vegetarian-friendly. I find it especially great when I want something warm, filling, and wholesome without spending hours in the kitchen.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 pack of Soft/Silken Tofu (cut into cubes)
1 cup Vegetable Stock or Dashi Stock
½ cup Mixed Veggies (corn, peas, and carrots)
1 pack Shimeji Mushrooms
2 stalks Green Onion (chopped – separate whites and greens)
3 large Eggs
1 tbsp Corn Starch or Tapioca Starch
3 tbsp Cold Water
1 tsp Sugar
½ tsp White Pepper
½ tsp Salt
2.5 tbsp Soy Sauce

Directions

1. I start by blanching the tofu in hot water for 2–3 minutes, then draining and setting it aside.

2. In a bowl, I whisk together the eggs with white pepper, salt, and the green parts of the green onion, then set it aside.

3. In a pan, I heat some oil and sauté the white parts of the green onion with shimeji mushrooms for 2–3 minutes. I then add the mixed vegetables and cook for another 1–2 minutes.

4. I pour in the vegetable or dashi stock, bring it to a simmer, and add the tofu, soy sauce, and sugar. I let it cook gently for 3–4 minutes.

5. I mix the cornstarch with cold water until smooth, then stir it into the pan, letting the sauce thicken for 2–3 minutes.

6. Once thickened, I pour in the egg mixture, let it sit for about 30 seconds, and then gently stir everything together.

7. I serve the dish over rice and garnish with the remaining green onion parts.

Servings and Timing

This recipe makes 3–4 servings. It takes about 10 minutes to prepare and 20 minutes to cook, so I can have it ready in just 30 minutes.

Variations

Sometimes I add sliced shiitake mushrooms instead of shimeji for a stronger flavor. If I want more protein, I stir in some edamame. For a spicy version, I drizzle chili oil over the finished dish.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. When reheating, I do it gently on the stove over low heat to keep the eggs from overcooking. The microwave works too, but I prefer stirring occasionally to keep the sauce smooth.

FAQs

Can I use firm tofu instead of soft tofu?

Yes, but I prefer soft tofu because it gives the dish its silky texture.

What can I use instead of shimeji mushrooms?

I sometimes use shiitake or button mushrooms if shimeji isn’t available.

Can I make this dish without eggs?

Yes, I can skip the eggs and just enjoy it as a vegetable tofu stir-fry with sauce.

How do I prevent the eggs from becoming scrambled?

I let the eggs sit in the sauce for 30 seconds before stirring, so they set into silky ribbons.

Can I make this dish vegan?

Yes, I leave out the eggs or replace them with a vegan egg substitute.

What’s the best stock to use?

I like vegetable stock for a lighter flavor or dashi for a richer umami taste.

Can I add meat to this dish?

Yes, I sometimes add ground chicken for extra protein.

How do I keep the tofu from breaking apart?

I handle it gently with a spoon or spatula and avoid stirring too roughly.

Can I freeze this dish?

I don’t recommend freezing because the tofu and eggs lose their texture after thawing.

What can I serve this with?

I usually serve it over steamed rice, but noodles work well too.

Conclusion

I love how Soft Tofu with Silky Egg Sauce feels both nourishing and comforting. It’s a simple meal that highlights the delicate texture of tofu while bringing in rich flavors from the sauce and vegetables. Whether for a quick dinner or a cozy lunch, it’s always satisfying.