Tahu dan telur panggang (oven-baked tofu and egg) is an easy-to-prepare dish using tofu, egg, and mushrooms. You can serve it with steamed rice or you can treat is as a crustless quiche and serve it for breakfast/brunch.
You can use any mushroom, but even standard white button mushrooms like the one I am using in this recipe turn out to be really delicious. If you ever need to prepare a vegetarian friendly dish (remember to omit oyster sauce and fish sauce, use mushroom sauce instead, or just salt and pepper), I highly recommend trying this out. It looks good straight out of oven, and with a pretty baking dish, you can even serve it in parties.
We will need eggs, firm/extra-firm tofu, mushroom, onion, garlic, scallions, chilies, salt, sugar, pepper, oyster sauce, fish sauce, and sesame oil.
The photos show that I am using white button mushrooms, but I have cooked this dish with brown button mushrooms, fresh shiitake, and portabella. You can also use a variety of mushrooms.
For the chilies, you can use anything from bird-eye chilies for their hot and spicy kick, to cayenne, jalapeno, or Fresno for a milder dish, and even bell peppers if you don’t want any heat from chilies.
Let’s work on the steps to prepare this easy dish.
First, preheat the oven to 180 Celsius (350 Fahrenheit).
Lightly beat eggs in a mixing bowl. Season it with sugar, oyster sauce, fish sauce, and sesame oil. Stir in cubed tofu and sliced scallions. Set aside.
In a 12-inch well-seasoned cast-iron pan, sauté onion until translucent. Add garlic, mix well, cook for 30 seconds. Add sliced mushrooms, then cook until wilt, and the juice is almost dry. Add in salt, ground black pepper, sugar, and diced chilies, mix well. Turn off the heat.
Pour egg and tofu mixture over the sautéed vegetables, and stir. Bake it in the preheated oven for 30 minutes, or until the mixture is set and fully cooked.
Option 1: 10-inch vs. 12-inch cast-iron skillet
You can prepare this dish in a 10-inch cast-iron skillet instead of a 12-inch one. All the steps will be similar, except for longer baking time. You will need closer to one hour in the oven instead of 30 minutes.
Also, it will fill the 10-inch cast-iron skillet closer to the brim, so be careful while moving the skillet from the stove-top into the oven.
Option 2: 8-inch baking dish or cake pan
If you don’t have a cast-iron skillet, you can also bake this dish in an 8-inch square baking dish, with a little bit of modification to the preparation steps.
You will still need to sauté the onion, garlic, mushrooms, and chilies in a frying pan. Add the sautéed vegetables to the mixing bowl containing eggs and tofu mixture.
Pour the mixture into the 8-inch baking dish (it can be glass or stoneware) or a square cake pan, and bake in the preheated oven for about 50-60 minutes.