Egg Foo Young Frittata
With origins in China, the classic Egg Foo Young as we know it today was invented in America by Chinese chefs and is essentially an omelette that contains bean sprouts, scallions and a variety of other add-ins like minced pork or shrimp. Here, I’ve turned it into a frittata and have added in tofu for more protein and heft. The sauce—a salty tangy all-purpose brown sauce I’ve called Smother Sauce (because that’s what you do with it—you smother the egg foo young with it) comes together in a snap. And yes, I love eating it with steamed rice to make it a substantial yet light breakfast or lunch.
Serves 4-6
INGREDIENTS
7 ounces extra firm tofu
8 large eggs
1 bunch green onion, thinly sliced
2 cups bean sprouts
Kosher salt and ground white pepper
1 teaspoon sesame oil
1 tablespoon vegetable oil, for the pan
Toasted sesame seeds, for garnish
Steamed jasmine rice, for serving
Smother Sauce
1 tablespoon corn starch
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon Shaoxing wine
1 teaspoon sesame oil
¼ teaspoon sugar
White pepper
METHOD
Preheat oven to 350F.
Wrap tofu in a few sheets of paper towel and gently press to drain out water, then tear into small bite sized pieces.
Make the sauce. In a saucepan mix cornstarch and soy sauce until smooth, then stir in oyster sauce, Shaoxing wine, sesame oil and 3/4 cup warm tap water. Season with white pepper. Place the saucepan over medium heat and bring to a low simmer and cook for 1 minute or until thickened and smooth. Remove from stove and set aside.
Crack eggs into a bowl and whisk, then fold in green onion, leaving aside about 2 tablespoons for garnish, along with bean sprouts, sesame oil and tofu. Season with white pepper and a pinch of salt.
Heat a medium cast iron pan or other oven-proof skillet over medium heat, then add vegetable oil. When shimmering, add egg mixture and use a spatula to push the edges inward, then smooth into an even later. When edges are starting to set, cover and transfer to the oven to cook for 15 to 20 minutes or until set. Garnish with remaining scallions and sesame seeds.
To serve, slice and place atop steamed jasmine rice, pour sauce atop and serve.
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