Hey everyone, it is Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, egg tofu. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Egg Tofu is one of the most well liked of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Egg Tofu is something which I’ve loved my entire life. They’re fine and they look fantastic.
Egg tofu is special tofu made from water, eggs, and soy milk. Egg tofu is also called tofu scallops because it is shaped like a scallop when sliced and laid flat, making it an appropriate vegetarian substitute for scallops. Egg tofu typically comes in a plastic tube, which gives egg tofu its characteristic cylinder shape.
To get started with this particular recipe, we must first prepare a few components. You can cook egg tofu using 5 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Egg Tofu:
- Get 2 Eggs
- Get 200 ml Soy milk
- Prepare 5 grams Dashi soup stock (granules)
- Make ready 1 Mentsuyu
- Make ready 1 Yuzu or mitsuba, if available
Egg tofu has a pale golden yellow colour as a result of the addition of eggs (and occasionally, food colouring). This tofu has a silky soft texture and a fuller, less beany flavour than silken. Although egg tofu is the foundation for the recipe, if you can't find egg tofu or you don't eat eggs, you can replace the egg tofu with five-spice dry tofu. At worst, you can use medium or medium-firm block tofu if you cannot find egg tofu or five-spice dry tofu.
Steps to make Egg Tofu:
- Put the soy milk and soup stock granules in a heat-resistant bowl. Microwave for 1 minute and mix well. Make sure the soup stock granules are fully dissolved. Let cool.
- Beat the eggs in a separate bowl and strain through a sieve. Mix into the mixture from Step 1.
- Place the heat-resistant bowl into a pot and fill the pot with hot water to halfway up the sides of the bowl. Cover and cook over a high heat for a little less than a minute. Reduce the heat to low and cook for 11 minutes.
- Scoop the cooked egg tofu from Step 3 and transfer to a serving dish. Dilute the mentsuyu with water and pour over the top. Top with chopped mitsuba or yuzu, if available. Enjoy.
I wouldn't use silken tofu because you cannot pan fry silken tofu; it will fall apart. Eggs might be one of the hardest foods to give up when you go vegan, but this tofu scramble is a real game changer! It tastes a lot like real eggs and also its wonderful texture will fool even the toughest of the non-vegans. I made this recipe with tofu, turmeric powder, salt, and ground black pepper. This vegan tofu scramble is super eggy you guys, without having any trace of actual eggs in it!
So that’s going to wrap it up for this special food egg tofu recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
