Tofu Egg Foo Yung with a Twist

John said it tasted like a quiche without crust.


Thu 06.10.2004


Need some vegetarian food tonight since we've been eating beef for the last 2 days. My brain quickly picks the box of tofu we had in fridge for a week. John has no idea how to make tofu and we are out of tomatoes to make my classic "Tofu and Tomato Stew."

I've pan-tried Tofu with egg wash before, which only needs a simple sauce to go with. Then again, do I really want soy sauce or ketchup?

Nope.

Here's a little twist I think I can make, kind of like Egg Foo Yong. Mix in thin sliced tofu (small rectangular shape) with egg mixture. Fry tofu first and then pour in remaining egg mixture and let the egg set. It's like an omelet or Tortilla de Espana with tofu instead of potatoes.


Egg Mixture:

3 med eggs
some water
some dry Sherry
some graded Parmesan cheese
dash of salt, black pepper, ground oregano, paprika, pico de gayo seasoning, dried basil leaves

mix canola oil and olive oil for frying, about 6~8 tablespoons (possibly more, I can't remember)

1 block of tofu, cut half inch thick

Soak tofu slices in egg mixture for 20 minutes.

Put in all tofu slices when oil is not too hot yet. (Put all tofu slices in 12 inch pan, should fit.) Medium high heat should be fine for frying.

Flip all tofu slices when the first side is golden. Wait until the other side is about golden. Turn down the heat. Sprinkle cheese. Pour in remaining egg mixture. Cook until bottom done. Put the pan in oven 350 F for 2 minutes the top layer egg mixture should set and the result should look like a flat cake.

Cut and serve. (No extra sauce needed.)


It's great! We eat it with bread and salad. John says he can't taste any soy because sometimes some band of tofu having that soybean (bland) flavor. It actually has a little meat flavor to me. Very successful experiment!


Note:

Why do I try tofu first instead of just cook the whole egg mixture together (with tofu in it)?

Well, cooking tofu is kind of tricky. Sometimes it requires longer cooking time to absorb the flavor and softens, especially firm tofu. I don't want the egg mixture to burn...

There are several ways to spell Foo Yong. Fu Yung, Fu Yong, Foo Yung... you get the idea.