Smoked Tofu and Egg Fried Rice with Spinach Egg Drop Soup

Smoky Tofu Marinade


I made the marinade two days before the meal so the tofu could soak up lots of flavor. The tofu was cooked the day before.


This is a delicious and unique marinade for tofu that tastes like a barbecue! You can use half the oil if you’re not going to grill the tofu.

Number of Servings: 5


  •  5 cloves garlic
  •  ½ cup olive oil
  •  ¼ cup soy sauce
  •  ¼ cup cider vinegar
  •  Several drops liquid smoke
  •  1 package of firm tofu, drained thoroughly and cubed into ¾ inch pieces


Mix marinade ingredients and put in a plastic bag with cubed tofu. Put bag in refrigerator overnight. Bake in 350 degree oven for 60-90 minutes, turning every half-hour until tofu is dark brown and chewy.

Smoked Tofu and Egg Fried Rice


This recipe makes 2 to 4 servings


  • 2 cups cooked rice
  • 100g smoked tofu
  • 2 to 3 cloves of garlic, finely chopped
  • 2 eggs, lightly beaten
  • Soy sauce to taste
  • Salt and pepper to taste
  • 2 drops of sesame oil


  • Use the smoked tofu made from the marinate recipe above
  • If you are using leftover rice, make sure it is at room temperature. I microwaved the cold leftover rice for 1 minute.
  • Beat 2 eggs. Season the egg with salt and pepper if you like.
  • Heat some oil in a wok (or medium sized pan). When the oil is hot, add beaten egg and cook over medium heat.
  • When the egg is ¾ cooked, fold the egg in half and push it aside. Over low heat, add garlic and smoked tofu. Add more oil if the mixture feels dry and sauté until the garlic is aromatic.
  • Add rice to the egg and tofu mixture.
  • Break up the egg using a wooden spoon and stir to combine the ingredients. Do this over low-medium heat.
  • Turn the heat to low. Add soy sauce to taste, 2 dashes of ground white pepper and sesame oil. Stir to combine the seasonings with the rice mixture.
  • Serve immediately.

Quick and Easy Spinach Egg Drop Soup

This recipe makes 4-5 servings.



  • 6 cups of vegetable broth (we used vegetable instead of chicken broth)
  • 1 package frozen spinach
  • ¾ teaspoon sesame oil
  • 4-5 well-beaten eggs
  • Salt
  • ¼ cup thinly sliced green onions


  • Place the frozen spinach in the broth in a large pot and bring to a boil until the spinach is completely thawed
  • Add the sesame oil and salt
  • Stir the mixture until it is swirling rapidly around in the pot
  • Slowly and carefully pour in the eggs, continuing to stir the broth (the egg should cook upon contact with the broth)
  • Add salt to taste
  • Ladle the soup into bowl, garnish with green onion, and serve immediately

The smoked tofu smelled really great after it was cooked. It was really fun swirling around the broth and pouring in the egg. It looked stringy and a little strange but it tasted wonderful. The smoked tofu tasted good in the fried rice. The soup was called “egg drop soup” but it kind of dribbled down my chin a couple of time while I was eating it.


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