Vietnamese Pan-Fried Tofu & Eggs
Whip up a delightful and speedy dish that’s sure to please the whole family with our Vietnamese Pan-Fried Tofu & Eggs! This savory recipe brings together crispy tofu, fluffy eggs, and a touch of soy sauce for a flavor-packed meal that kids can’t resist. Perfect for a busy weeknight, it’s a delicious blend of textures and tastes that’s as fun to make as it is to eat!
Prep
10
min
Cook
15
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥩Meat & Seafood(1)
- tofu
🥛Dairy & Eggs(1)
- eggs
🫙Pantry Staples(1)
- rice (240 ml)
🍯Sauces & Condiments(1)
- soy sauce
📦Other(1)
- Thai chilies, dicedoptional
Nutrition (per serving)
Calories
281
Protein
18g
Carbs
30g
Fat
10g
👨🍳 Instructions
- 1
Pan-fry the tofu until golden brown.
- 2
Beat the eggs and pour them over the tofu, cooking until set.
- 3
Serve with rice and soy sauce, adding diced Thai chilies for adults.
💡 Pro Tips
- ✓Press your tofu to 60-70% of original moisture content before pan-frying by wrapping in cheesecloth and applying 2-3 lbs weight for 15-20 minutes, allowing the surface to dry enough for Maillard browning without steam interference.technique60-70% moisture retention, 2-3 lbs pressure, 15-20 minutes
- ✓Cut tofu into 3/8-inch thick slabs and pan-fry at 350-375°F for 3-4 minutes per side without moving them; this thickness allows complete browning before the interior temperature exceeds 165°F, preventing a rubbery texture.timing3/8-inch thickness, 350-375°F, 3-4 minutes per side
- ✓Beat eggs with 15ml water per 2 eggs (increases steam production by 8%) before pouring over hot tofu; the added moisture creates a fluffier custard-like texture as water vaporizes during the cooking process.ingredient15ml water per 2 eggs, 8% steam increase
- ✓Pour beaten eggs over tofu at 325°F and maintain medium heat for 4-5 minutes without stirring initially; this allows the bottom to set via conduction while the top cooks via residual heat, creating creamy curds rather than dry scrambled texture.timing325°F, 4-5 minutes, no initial stirring
- ✓Emulsify soy sauce with 1 tablespoon neutral oil per 3 tablespoons soy sauce and drizzle just before serving; this prevents the salt from drawing moisture from the eggs and tofu through osmosis, keeping the dish moist.technique1:3 oil-to-soy ratio
Share this recipe
Prep
10
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
Vietnamese Pan-Fried Tofu & Eggs
Whip up a delightful and speedy dish that’s sure to please the whole family with our Vietnamese Pan-Fried Tofu & Eggs! This savory recipe brings together crispy tofu, fluffy eggs, and a touch of soy sauce for a flavor-packed meal that kids can’t resist. Perfect for a busy weeknight, it’s a delicious blend of textures and tastes that’s as fun to make as it is to eat!
📝 Ingredients
Serves 4🥩Meat & Seafood(1)
- tofu
🥛Dairy & Eggs(1)
- eggs
🫙Pantry Staples(1)
- rice (240 ml)
🍯Sauces & Condiments(1)
- soy sauce
📦Other(1)
- Thai chilies, dicedoptional
Nutrition (per serving)
Calories
281
Protein
18g
Carbs
30g
Fat
10g
👨🍳 Instructions
- 1
Pan-fry the tofu until golden brown.
- 2
Beat the eggs and pour them over the tofu, cooking until set.
- 3
Serve with rice and soy sauce, adding diced Thai chilies for adults.
💡 Pro Tips
- ✓Press your tofu to 60-70% of original moisture content before pan-frying by wrapping in cheesecloth and applying 2-3 lbs weight for 15-20 minutes, allowing the surface to dry enough for Maillard browning without steam interference.technique60-70% moisture retention, 2-3 lbs pressure, 15-20 minutes
- ✓Cut tofu into 3/8-inch thick slabs and pan-fry at 350-375°F for 3-4 minutes per side without moving them; this thickness allows complete browning before the interior temperature exceeds 165°F, preventing a rubbery texture.timing3/8-inch thickness, 350-375°F, 3-4 minutes per side
- ✓Beat eggs with 15ml water per 2 eggs (increases steam production by 8%) before pouring over hot tofu; the added moisture creates a fluffier custard-like texture as water vaporizes during the cooking process.ingredient15ml water per 2 eggs, 8% steam increase
- ✓Pour beaten eggs over tofu at 325°F and maintain medium heat for 4-5 minutes without stirring initially; this allows the bottom to set via conduction while the top cooks via residual heat, creating creamy curds rather than dry scrambled texture.timing325°F, 4-5 minutes, no initial stirring
- ✓Emulsify soy sauce with 1 tablespoon neutral oil per 3 tablespoons soy sauce and drizzle just before serving; this prevents the salt from drawing moisture from the eggs and tofu through osmosis, keeping the dish moist.technique1:3 oil-to-soy ratio