Pan-fried Silken Egg Tofu (IDDSI Level 5) | IDDSI Level 5 Care Food Recipe

IDDSI Level 5 | 15 minutes | Easy

Ingredients (1 serving)

• 1 tube egg tofu (Japanese tofu / 雞蛋豆腐, approx. 300g)
• 1 tsp cooking oil
• 1/2 tsp light soy sauce
• A few drops sesame oil
• Finely chopped spring onion (optional garnish — must be cut very fine, or omit)
• A little cornstarch (for dusting, to prevent sticking)

Where to Buy in Hong Kong

Tube-style egg tofu (labelled “Japanese tofu” or 日本豆腐 in Hong Kong) is available in the refrigerated tofu section at PARKnSHOP, Wellcome, and city’super. Common brands include Haixin and Sau Tao. Check the use-by date and ensure the tube is undamaged. Store in the refrigerator and use on the day of purchase for best results.

Method

1. Push the egg tofu out of the tube onto a chopping board
2. Slice into rounds approximately 1.5cm thick (do not cut thicker — this is key for Level 5 compliance)
3. Dust each slice lightly with a little cornstarch; shake off any excess
4. Heat oil in a non-stick frying pan over medium heat
5. Place the tofu slices in the pan and fry for 2–3 minutes until golden on the underside
6. Carefully turn each slice and fry for a further 1–2 minutes until lightly golden on the second side
7. Transfer to a serving plate; drizzle with light soy sauce and sesame oil
8. Add finely chopped spring onion if using

IDDSI Level 5 Cutting Specification

Critical step: Each piece must be cut to no more than 1.5cm × 1.5cm. For round slices, the diameter should not exceed 1.5cm. Pieces larger than this do not meet the IDDSI Level 5 (soft and bite-sized) specification.

Fork test: Press a piece with a fork — it should mash easily with minimal force, with no firm or rubbery centre.

Cultural Note

Egg tofu (日本豆腐) is widely available across Hong Kong supermarkets and is a familiar ingredient for many elderly patients, often served braised or pan-fried at home. Its naturally silken texture makes it one of the most practical ingredients for dysphagia care, reaching Level 5 without any special modification — simply cut to the correct size.

Texture Test

Fork pressure test: Passes Level 5 — a 1.5cm piece flattens completely with gentle fork pressure; it can be mashed with the tongue against the palate. Texture is uniformly smooth with no hard or chewy core.

Size check: Verify each piece measures no more than 1.5cm before serving. This meets the IDDSI Level 5 “soft and bite-sized” standard.

Caution: Over-frying can cause the outer surface to become slightly rubbery — re-test texture if in doubt. Pan-fry only until lightly golden, not crisp.

Notes

• Dust the tofu lightly before frying to help the surface dry out slightly and prevent sticking to the pan
• Handle gently when turning — egg tofu is delicate and will break if handled roughly
• Light soy sauce is high in sodium; for patients with hypertension, reduce quantity or use reduced-sodium soy sauce
• After cutting, re-test each piece with a fork before serving to confirm Level 5 compliance

Nutrition

Approximately 180 kcal per serving, 10g protein, 10g fat (primarily from the cooking oil and egg yolk). Egg tofu combines animal protein from egg with plant protein from tofu — useful for patients who need to increase protein intake. Serve alongside steamed vegetable puree or soft congee to add dietary variety.