Easy Giseidofu with Tofu and Egg
Easy Giseidofu with Tofu and Egg

Hello everybody, it’s Brad, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, easy giseidofu with tofu and egg. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Easy Giseidofu with Tofu and Egg is one of the most well liked of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Easy Giseidofu with Tofu and Egg is something which I’ve loved my entire life. They’re nice and they look fantastic.

Great recipe for Easy Giseidofu with Tofu and Egg. Great recipe for Surprisingly Fluffy Easy Carrot and Tofu Steaks. I added carrots, which were sitting in the fridge, to tofu steaks.

To get started with this recipe, we have to prepare a few components. You can cook easy giseidofu with tofu and egg using 11 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Easy Giseidofu with Tofu and Egg:
  1. Take 1 block Firm tofu (300 g)
  2. Take Any leftover vegetables in your fridge:
  3. Make ready 1 Carrot
  4. Prepare 1 Green vegetables (such as mangetout beans, edamame, or green beans)
  5. Make ready 1 Fresh shitake mushrooms, dried shiitake mushrooms, or dried hijiki
  6. Get 1 Prawns (good for the colour and texture)
  7. Take 1 Yuzu (optional)
  8. Get 1 Egg yolk
  9. Get 1 -1 1/2 ladles' full Dashi stock or water + dashi powder
  10. Take 2 tbsp Mentsuyu (3x concentrated)
  11. Make ready 1 tsp Katakuriko (dissolved in the same quantity of water)

Turn on the heat and fry until both sides are golden brown. In a small dipping bowl, mix all the seasonings and serve with fried tofu. Check Out: Steamed Egg Tofu with Minced Meat Recipe. Egg tofu (蛋豆腐), as its name suggests, is made a type of savoury tofu flavoured with egg.

Steps to make Easy Giseidofu with Tofu and Egg:
  1. Absorb the excess water from the tofu with paper towels. Julienne the vegetables.
  2. Blanch the prepared vegetables (about for 1 minute). You don't need to blanch the frozen edamame beans or pre-cooked edamame beans. If you use prawns, cook quickly in the same water after blanching the vegetables.
  3. Save some vegetables for garnish.
  4. Mash the tofu until smooth and stir in the egg yolk (you can add 1 tablespoon of mentsuyu, not listed in the ingredients).
  5. Add the vegetables from Step 2 to the tofu mixture. I used prawns, carrot, and edamame beans in the photo. Add small shavings of yuzu to enhance the flavour of the mixture.
  6. Line round-bottomed dishes with cling film. Ladle 1/3 of the mixture from Step 5 into each dish. Pull the sides of the cling film toward the top and twist to seal. Lay the twisted part over the top of the mixture.
  7. Microwave each dish for 2 minutes. After microwaving, upturn the dishes onto your serving dishes. Do this after they have cooled, since they will be very hot.
  8. Put one ladle of dashi stock (or water + dashi powder) and 2 tablespoons of mentsuyu together and bring to the boil. Add the katakuriko to thicken.
  9. Pour an sauce over the tofu dish and garnish with the vegetables you set aside and the yuzu shavings. Yuzu will give a great flavour to the dish, so I suggest you use it if you have some!!
  10. To store yuzu, wrap it up in a double layers of cling film and freeze. You can shave or grate the rind anytime you need it for cooking or for garnish in your clear broth.

It is usually (if not always) available in the tube form. Egg tofu has a pale golden yellow colour as a result of the addition of eggs (and occasionally, food. Kid-friendly tofu (not) chicken nuggets are reminiscent of a favorite finger food that can be dipped in ketchup, barbecue sauce, or ranch dressing. If you're squeamish about cooking with tofu, try this nugget recipe before you shun it, as the flavors mimic the taste of Vegetarian Tofu and Egg Salad. Check out our easy tofu recipes, from simple tofu stir fry to tofu curry.

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