Golden Egg Tofu with Minced, Carrots and Mushrooms

This is an excellent dish to go along with rice ! As the name implies, it comprises of almost everything that you need in a one-plate meal so you literally don’t need anymore other dishes for the meal. The most tedious part is the pan-frying of tofu as tofu has a high water content, hence they tend to have oil splatters whenever frying. It is highly recommended to use egg tofu in tube form as they have lesser water content and to pat them dry with some paper towels before pan-frying.

On my records, there are quite a fair bit of backlog to share and I really hope to make use of this platform to pen down everything as quickly as I can so there will be frequent updates on the blog now. Personally I also use this blog to keep my diary of recipes and do a search whenever I have a craving for some food and see if I ever had the recipe recorded before. Most of the time I would remember what kind of food I’ve cooked before but I don’t remember the exact ingredients, so this blog has been really helpful to me as well. And since it’s a public platform, I also hope my sharing here can be beneficial to some of you out there.

Now that the world is gradually opening up, it’s also time to check out my bucket list which has been pending for more than 2 years !! Looking forward to all the planned trips to come and hopefully I will be able to share my travel and food journey soon too ! In the meantime, do enjoy this dish !!

Golden Egg Tofu with Minced, Carrots and Mushrooms

Recipe by Eat What TonightCourse: MainCuisine: ChineseDifficulty: Easy


Prep time


Cooking time




  • 75g minced meat

  • 1 tbsp cooking oil + more for panfrying tofu

  • 1 tube egg tofu, cut into pieces

  • 1 pack shimeiji mushroom

  • 1/2 carrot, diced

  • 1 tsp minced garlic

  • 1 tsp minced ginger

  • 2 tbsp water

  • Some diced spring onion

  • For the Minced Meat Marinate :
  • 1 tsp light soya

  • 1 tsp shallot oil

  • 1 tsp corn flour

  • Pinch of pepper

  • Seasoning:
  • 2 tsp oyster sauce

  • 1/2 tsp light soya

  • 1 tsp cooking wine

  • 1 tsp sugar

  • 1/2 tsp dark soya

  • 100ml water


  • Heat up some cooking oil and panfry tofu on both sides until golden brown. Dish and set aside on paper towels to remove excess oil.
  • With 1 tbsp of cooking oil left in pan, sauté minced garlic and ginger till fragrant.
  • Add in diced carrots and 2 tbsp of water to prevent drying out and continue stir-frying.
  • Add mushrooms and stir fry briefly to mix well before adding the rest of the seasoning.
  • Once the sauce boils, add in the fried tofu from Step 1. Stir gently to mix well and allow to simmer for another 2-3 mins.
  • Once done, off the heat and topped with diced spring onion. Serve hot immediately to enjoy !

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