Egg Tofu with Chicken

A yummy & easy recipe to get through the midweek madness! This dish is kid friendly so it’s suitable for the whole family to enjoy. This dish is made with egg tofu & vegetables, and you can choose to omit the chicken and substitute to vegetable stock to keep it vegetarian. This recipe is so simple & so sedap. Please tag us if you make this recipe, we would love to see it.

Prep Time

15 min.

Cook Time

15 min.

Total Time

30 min.


Quick & Easy


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2 pkt  Egg Tofu
 Cooking Oil (enough to deep fry)
3 cloves  Garlic (chopped)
1  Small Red Onion (sliced)
120g  Chicken Breast (cut in small pieces/minced)
3 tsp  Oyster sauce
½  Carrot (sliced)
300ml  Water
½ tsp  Salt
1 tsp  Chicken Stock
1  Egg (beaten)
1 cup  Broccoli (cut into florets)


  1. Cut each packet of egg tofu into 6 round pieces.
  2. In a small pan, add some cooking oil (about ½ depth of egg tahu thickness) and deep fry the egg tofu until golden brown on both sides then set aside.
  3. In the same pan, remove some of the oil, keeping only about 3 tbsp in the pan, and then fry the garlic and red onions until fragrant. Then add the chicken and cook for 4 minutes.
  4. Add the oyster sauce, carrots, water and bring to a boil. Add the salt & chicken stock and simmer for 5 minutes.
  5. Then beat the egg in a small bowl, and add it into the pan and stir slowly. Finally add the broccoli & fried egg tofu and simmer for 3 minutes.

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