Steps to make egg stewed tofu home-style are as follows.

Step 1: 1 piece of tender tofu, which is more tender compared to northern tofu, 1 small onion, 2 cloves of garlic and 3 eggs.

Step 2: Cut the tofu into small pieces with a knife, leave the green onion white and cut it into small pieces, mince the garlic and set aside.

Step 3: Heat the oil in a wok, reduce the heat to medium and crack the eggs directly into the wok.

Step 4: When slightly solidified, use a spatula to break up the pieces, this time the egg white is the egg white and the yolk is the yolk.

Step 5: Put the chopped green onion and garlic into it, add a small half bowl of water, cut the tofu yards into it, and adjust the high heat to boil.

Step 6：Scallion leaves cut into small pieces is used to garnish, water starch thickening pour.

Step 7: Finally, add the right amount of salt and a little sesame oil stir fry evenly to taste, turn off the heat to plate can be.

Step 8:Garnish with chopped green onion leaves, dig a spoon and taste the rich flavor.

The second way to cook tofu with eggs is as follows

Step 1: Cut the tofu into cubes, shred the sheets, and mince the garlic.

Step 2: Soy sauce, cornstarch, salt, sugar and water are poured into a bowl to make a sauce.

Step 3：After the frying pan is hot, fry the tofu cubes until golden brown on both sides.

Step 4: Put the tofu out of the pan and set aside. In the remaining oil in the pan, put three poached eggs, use a spatula to break up the yolks a little.

Step 5: Heat the oil in a wok again and sauté the garlic, then add the rice cakes and the shredded rice sheets and stir-fry for a while.

Step 6：After stirring for a while, add the fried tofu and eggs, spread evenly on top, then pour in the sauce and simmer over low heat for a while. If you think the sauce is a bit too little you can add a little more water and simmer. After a few minutes on low heat, turn up the heat to reduce the sauce. Add salt and chicken essence to taste before serving.