Egg tofu is one of my favorite things in the world. And that’s only a slight exaggeration. For some reason, I haven’t seen it any any restaurants in Manhattan. Why isn’t anyone making this? Well, I took the matter into my own hands and have been making this version of egg tofu for years now. It’s delicious. Simple. And reminds me of home. Not much more you can ask for in life.
- 2 tubes of egg tofu (Yes, they come in tubes. No, it’s not gross. You can find at HK Supermarket)
- 5 cloves of garlic
- 2 longhorn peppers
- 1-2 stalks of scallions
- 0.5 pounds of ground pork (about a fist size)
- chili bean paste 豆瓣酱 (which I also use in my Braised Chili Fish and Yu Xiang Eggplant)