I’m obsessed with this savory tofu and egg stir-fry because it’s stupidly simple yet delivers major flavor — you cube firm tofu, get it golden and crispy in hot peanut oil with garlic and ginger, crack an egg right into the pan for fluffy ribbons, toss in mushrooms and that killer soy-ginger sauce, and boom, you’ve got restaurant-quality food that costs practically nothing and takes like ten minutes, plus there’s endless ways to jazz it up.

Why You’ll Love this Savory Tofu and Egg Stir-Fry

When you’re craving something that hits all the right notes without breaking the bank or your sanity, this tofu and egg stir-fry is basically my go-to weapon against boring weeknight dinners — and trust me, I’ve made this dish so many times I could probably whip it up blindfolded after a few beers.

The silky tofu gets this gorgeous golden crust, the egg creates these fluffy ribbons that coat everything, and that soy-ginger sauce? Shiok lah, it’s like umami heaven exploded in your mouth while your wallet stays happy.

What Ingredients are in Savory Tofu and Egg Stir-Fry?

Look, this isn’t some fancy restaurant dish with ingredients you need to hunt down at three different specialty stores — nope, this savory tofu and egg stir-fry keeps things beautifully simple with pantry staples that most of us already have lurking in our kitchens.

The ingredient list is short, sweet, and totally doable for those nights when you want something delicious but can’t be bothered to make a grocery run.

• 16 ounces firm tofu, cubed
• 1 egg
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 1 cup mushrooms, cut
• 3/4 cup soy sauce
• 2 tablespoons rice wine
• 2 teaspoons sesame oil
• 2 tablespoons peanut oil

The beauty of this recipe lies in how forgiving it’s with substitutions, which is perfect for someone like me who always seems to be missing that one essential ingredient.

No rice wine hanging around? White wine or even a splash of chicken broth works just fine.

Can’t find peanut oil? Vegetable oil or even good old canola will get the job done without any drama.

The key players here are really the firm tofu — and I mean firm, not the silken stuff that’ll fall apart faster than my weekend plans — and that holy trinity of garlic, ginger, and soy sauce that makes everything taste like it came from your favorite takeout spot.

How to Make this Savory Tofu and Egg Stir-Fry

The magic happens fast with this stir-fry, so get everything prepped before you heat that pan. Start by whisking together your sauce – combine 3/4 cup soy sauce, 2 tablespoons rice wine, and 2 teaspoons sesame oil with a bit of your minced garlic and ginger. Trust me, having this ready means you won’t be frantically measuring while your tofu burns.

Heat 2 tablespoons peanut oil in your pan until it’s properly hot, then toss in most of your 3 garlic cloves (minced) and 1 tablespoon minced ginger, saving just a pinch for that sauce. Let them sizzle for about 10 seconds – just long enough to wake up the aromatics.

Now comes the fun part. Add your 16 ounces of cubed firm tofu and give it a gentle stir for about a minute. Make a little clearing in the center of your pan, like you’re creating a tiny stage, and crack that 1 egg right into the spotlight. Break the yolk with your spatula and let it cook for 30 seconds before gently folding it into the tofu – we’re not making scrambled eggs here, more like silky ribbons woven through the tofu.

Add your 1 cup of cut mushrooms and stir everything together for another 30 seconds, then pour in that prepared sauce mixture. Give it one final gentle stir-fry for about a minute, and you’re done.

Want a thicker sauce that clings to every piece? Dissolve 1 tablespoon cornstarch in a splash of water and stir it into the warm sauce for 30 seconds before serving. The whole thing pairs beautifully with fluffy jasmine rice, which soaks up every drop of that savory goodness. If you enjoy preparing protein at home, you’ll find that professional salmon curing equipment can elevate your home cooking game with restaurant-quality results.

Savory Tofu and Egg Stir-Fry Substitutions and Variations

Look lah, this recipe is solid as-is but sometimes you don’t have everything, or maybe you’re one of those adventurous types who can’t follow instructions properly — I get it, I’m guilty too.

No firm tofu? Silken works but handle like it’s made of glass, or try tempeh for nuttier vibes. Swap mushrooms for bell peppers, snap peas, whatever’s dying in your fridge.

Can’t find rice wine? Dry sherry does the trick. Feeling fancy? Chuck in some chili flakes or doubanjiang for heat that’ll make you sweat.

Just don’t blame me when you get addicted.

What to Serve with Savory Tofu and Egg Stir-Fry

Rice is obviously the default choice here — white jasmine rice soaks up that salty-sweet sauce like a sponge, and honestly, anything else feels like you’re trying too hard.

But if you’re feeling fancy, throw some blanched bok choy on the side for that satisfying crunch, or grab those crispy Chinese broccoli stems from the wet market.

I’ve paired this with simple cucumber salad before — just slice, salt, and drizzle sesame oil, damn shiok.

Steamed bao works too if you want something more filling, but really lah, don’t overthink it.

Final Thoughts

Honestly lah, this tofu and egg stir-fry is one of those dishes that looks damn simple on paper but somehow manages to hit all the right spots — crispy edges on the tofu, that silky scrambled egg weaving through everything, and sauce that’s salty-sweet perfection without being cloying.

I’m telling you, once you nail that gentle stirring technique (no aggressive whacking around), you’ll be making this shite weekly.

It’s comfort food that doesn’t make you feel like complete trash afterward, plus incredibly forgiving if you screw up the timing slightly.

Frequently Asked Questions

Can I Use Silken Tofu Instead of Firm Tofu?

I wouldn’t recommend using silken tofu for this recipe. It’s too delicate and will break apart during stir-frying. Firm tofu holds its shape better and absorbs the sauce nicely.

How Long Does Leftover Stir-Fry Keep in the Refrigerator?

I’d recommend storing your leftover stir-fry in the refrigerator for up to three days. Make sure it’s in an airtight container and reheat it thoroughly before eating again.

Is It Safe to Eat Undercooked Egg in This Recipe?

I wouldn’t recommend eating undercooked egg in this stir-fry. The recipe calls for cooking the egg only thirty seconds before stirring, which likely won’t eliminate salmonella risk completely.

Can I Make This Recipe Without Oil for Healthier Option?

I’d recommend keeping some oil since it prevents sticking and helps distribute flavors. You could reduce it to one tablespoon total or use cooking spray instead of completely eliminating oil.

What’s the Best Way to Press Tofu Before Cooking?

I’ll wrap your tofu in paper towels, place it between two plates, and add weight on top. Let it press for fifteen to thirty minutes to remove excess water for better texture.