Chinese-style Tofu and Pork in Scrambled Egg Recipe

Name: Chinese-style Tofu and Pork in Scrambled Egg
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 block of 380 grams Tofu; 50 grams Thinly sliced pork; 2 tsp Katakuriko; 2 tsp Weipa; 1 tbsp Sake; 250 ml Water; 1/2 of a clove's worth Grated garlic; 1 Shiitake mushrooms (or shimeji mushrooms); 1 bunch Mitsuba; 1 Egg

Servings: persons

1 block of 380 grams Tofu
50 grams Thinly sliced pork
2 tsp Katakuriko
2 tsp Weipa
1 tbsp Sake
250 ml Water
1/2 of a clove's worth Grated garlic
1 Shiitake mushrooms (or shimeji mushrooms)
1 bunch Mitsuba
1 Egg

1
Cut the pork into bite-sized pieces about 2-3 cm long.
2
Season lightly with salt and pepper, and coat thinly with katakuriko.
3
Put the chicken stock granules, sake, water and mushrooms into a pan and turn up the heat.
4
When it reaches a boil, add the pork.
5
When the pork is cooked through, add the tofu.
6
As soon as the tofu is heated through add the grated garlic, and check the taste.
7
It should be just a bit salty.
8
Add the mitsuba and then add the beaten egg all at once.
9
Turn off the heat after you've added the egg.

kcal

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 block of 380 grams Tofu, 50 grams Thinly sliced pork, 2 tsp Katakuriko, 2 tsp Weipa, and more.

Yes, Chinese-style Tofu and Pork in Scrambled Egg falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chinese-style Tofu and Pork in Scrambled Egg

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