Tofu & Prawns Scrambled Eggs
Often served with steamed rice, it’s a staple of Cantonese home cooking — simple, elegant, and packed with wholesome goodness.
Ingredients
Equipment
Instructions
- Scrambled two eggs in a bowl and reserved them for later use.
- Add tofu into a medium heat nonstick skillet and slice gently into bite-sized pieces.
- Add the Prawns and let them cook for 2 minutes
- Add soy and chicken broth and let it simmer until the prawns turn pink.
- Pour the eggs into the sauce, cover the lid, turn off the heat, and let it steam for 5 minutes or until set.
- If you prefer your eggs cooked well done, continue to scramble with heat until they are done.
- Sprinkle with cilantro and enjoy!
Macros
The entire dish
Total: 387 kcal
48g protein, 19g fat, 12g carbs
I made this last night and it was delicious! My family really loved it. Thanks for a great recipe and super easy and quick to make. This will definitely make it into our weekly rotation.