This is a frequent dish in our household. One of my son’s favorites. Every time I tell him I’m making this dish, he runs up to me, gives me a big hug and says “Thank you, Mom!!”. So hilarious!
We use regular tofu most of the time, but like the egg tofu every once in a while. The egg tofu has a wonderful flavor and silkier texture. Whole eggs are incorporated into the soy milk. The mixture is poured into plastic tubes. After it is curdled, it’s cooked right in its packaging.
When using regular tofu, I like to use silken tofu, but any kind of tofu works perfectly fine. I just love the silky texture. One thing to note when cooking silken tofu – don’t stir it too much! I remember one evening quite a while ago, I was in the middle of cooking this dish. Right after I put the silken tofu into the wok, I was interrupted by something (possibly a phone call) so I asked for my husband’s help in keeping an eye on this dish. He kept stirring…and stirring…and stirring. By the time I got back into the kitchen, I could no longer see any trace of the tofu as it was all incorporated into the sauce!
I love how simple this dish is. Just a few ingredients and it takes just a few minutes to make.