Spicy Tofu and Eggs

Name: Spicy Tofu and Eggs
Ingredients: 4 whole egss, plus 3 egg yolks; 15 ml (1 tablespoon) cornflour; 20 ml (4 teaspoons) vegetable oil; 125 ml (1/2 cup) onion, finely chopped; 125 ml (1/2 cup) green pepper, finely chopped; 60 ml (1/4 cup) celery, finely chopped; 2,5 ml (1/2 teaspoon) salt; 1 green chili, finely chopped (optional); 2,5 ml (1/2 teaspoon) garlic, minced; 10 ml (2 teaspoons) soy sauce; 2,5 ml (1/2 teaspoon) hot bean sauce; 315 gm fresh, soft tofu, cut into small dice; 30 ml (2 tablespoons) fresh coriander leaves; white pepper to taste

I like to surprise breakfast guests with this delicious, spicy scramble that can be served with toast.

Published 10 October 2020

Method

Whisk the eggs and egg whites with the cornflour in a bowl. Set aside.
Heat the oil in a wok and when hot, add the onion, pepper, celery and salt. Stir-fry until crisp-tender, about 2 minutes. Add the chili if using, the garlic, soy sauce and hot bean sauce and stir-fry briefly. Pour in the beaten eggs and set the heat to medium. Do not stir for 15 seconds, then cook slowly, stirring gently, until the eggs begin to set. Add the tofu and coriander leaves. Continue to gently stir-fry the eggs until the eggs are softy cooked and the tofu is warm. Correct the seasoning and serve at once.