Kristina Cho says that she loves introducing people to egg tofu. Count me in as a new convert who is ever grateful to her now that I’ve made the acquaintance.

While tofu is made by coagulating soy milk, egg tofu is made with a blend of soy milk and eggs that gets steamed. Because of the eggs, it has a more yellow color. What I really fell for is the texture. It is slightly firmer than silken tofu and possesses a wonderful custardy quality. In fact, it reminds me very much of Japanese chawanmushi.

Find it in tube shape like slice-and-bake cookie dough in the refrigerator case of Chinese or Asian markets, beside the usual blocks of tofu.

Cho’s “Seared Egg Tofu with Honey and Soy” is an ideal way to try it, too.

The recipe is from her cookbook, “Chinese Enough” (Artisan, 2024), of which I received a review copy.

The James Beard Award-winning cookbook author who lives in the San Francisco Bay Area has put together a collection of home-style dishes, some that remind me so much of the food I grew up with, and others that are so on-trend with what’s on the menu at contemporary Chinese restaurants — yet without any unnecessary fuss.

Push down the button on your rice cooker, and get ready to make everything from “Miso Pork Meatballs,” “Chow Mein Pancake,” and “Chrysanthemum Salad with Lap Cheong Vinaigrette” to “Banh Mi Pasta Salad,” “Tea-Brined Duck Breast,” and “Raspberry and White Rabbit Cookies.”

Once you have the egg tofu, it’s only a matter of slicing it into thick coins, then pan-frying in olive oil on each side until they are golden and crispy.

Arrange on a platter, top with sliced Fresno chili, and spoon over a quick sauce made with soy sauce, mirin, and sugar. Finally, drizzle over a little honey. Enjoy with freshly steamed rice and sauteed Asian greens, and you have a nourishing light supper in a flash.

The honey may be a surprising addition, but it works well in tandem with the spicy chili, creating an almost de facto hot honey. The egg tofu is crispy on the outside, and silky and creamy within.

The dish is so comforting. It’s also so fast and simple that you’ll want to make egg tofu a regular guest in your refrigerator to make this dish often. Or to just slice and enjoy cold with a sprinkle of sliced green onions, sesame seeds, and your favorite Asian dressing, chili crisp or a splash of soy sauce.

Seared Egg Tofu with Honey and Soy

(Serves 4)

2 tablespoons soy sauce

1 tablespoon mirin

1/2 teaspoon sugar

2 tablespoons extra-virgin olive oil

2 (8-ounce) tubes egg tofu, cut into 3/4-inch thick slices

1 Fresno chili, thinly sliced

2 teaspoons honey

Steamed rice, for serving

Mix the sauce: In a medium bowl, whisk together the soy sauce, mirin, and sugar. Set aside.

Sear the egg tofu: In a large skillet, heat the olive oil over medium-high heat. Add the egg tofu in a single layer (work in batches if there isn’t enough room in the pan) and fry until golden brown, 3 minutes on each side. Transfer the egg tofu to a serving platter and top with the chili.

Serve: Pour the sauce over the egg tofu and drizzle on the honey. Serve with rice.

From “Chinese Enough” by Kristina Cho

Another Kristina Cho Recipe to Enjoy: Hot Dog Flower Buns