Seared egg tofu with honey and soy from Chinese Enough: Homestyle Recipes for Noodles, Dumplings, Stir-Fries, and More (page 41) by Kristina Cho

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Accompaniments: Perfect steamed jasmine rice; Gingery brown rice; Jade rice

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • dmdmdmmm on April 24, 2026

    Sadly, half of the tube of tofu I got was mush so half of the recipe turned into a tofu patty of sorts. ? That being said, I really liked this dish and it was so simple. I’m glad that I seared them longer and they developed this crispy layer which was so nice.

  • ShayLRoss on February 04, 2026

    Unfortunately I did not have any chilli peppers on hand to compliment this, but the sauce turned out well. The texture of the seared egg tofu reminds me of French toast. I would be interested in trying other ways of enjoying egg tofu.

  • eclairea on January 05, 2026

    I loved this! It made the fastest lunch ever, and I’m now going to add egg tofu to my rotation. I can’t believe how quick, simple, and tasty it was, this will be a meal saver on those days when I’m too lazy to cook!

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