A quick and flavorful Chinese stir-fry combining silky tofu skin with fluffy scrambled eggs, brightened by crisp green pepper strips. The eggs are beaten with water for an incredibly soft texture, then folded into savory tofu ribbons for a satisfying one-pan meal.
This classic home-style Chinese dish comes together in minutes. The secret to the fluffy eggs is adding a splash of water before beating - it creates steam during cooking for an impossibly tender result. Look for thick tofu skin (also called yuba or 百叶) at Asian grocery stores.
Cut the tofu skin into thin strips about 0.5cm wide. Slice the green pepper into matching thin strips. Crack eggs into a bowl, add 2 tablespoons of cold water, and beat until well combined.
Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Pour in the egg mixture and let it set for a moment, then gently stir until just set but still slightly wet. Remove to a plate and set aside.
Add the remaining oil to the wok. Toss in the green onion whites and ginger, stir-frying just until fragrant, about 30 seconds. Add the green pepper strips and cook for 1 minute until slightly softened.
Add the tofu skin strips to the wok and stir-fry for 2 minutes. Return the scrambled eggs, breaking them apart as you fold them in. Season with salt, chicken powder, and sugar. Toss everything together until heated through and well combined. Serve immediately.
A quick and vibrant vegetarian stir-fry featuring tender oyster mushrooms paired with colorful bell peppers. This dish comes together in under 30 minutes, making it perfect for busy weeknights. The mushrooms are blanched first for a delicate texture, then wok-tossed with crisp vegetables and aromatic seasonings.
