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

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Suitable for whole family including kids and elderly. The perfect combination of eggs and tofu. Low calories and delicious, you can also eat a lot during weight loss.

Easy Giseidofu with Tofu and Egg cuisine is really a dish that’s classified as an easy task to make. through the use of products which are common around you, it could be created by you in simple actions. You may make it for friends or family events, and it could be provided at several established incidents possibly. I am certain you will see lots of people who just like the Easy Giseidofu with Tofu and Egg dishes you make.

Alright, don’t linger, let’s approach this easy giseidofu with tofu and egg menu with 11 substances which are definitely easy to acquire, and we have to process them at the very least through 10 tips. You should commit a while on this, so the resulting food could be perfect.

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

Pour oil into a pan and lay the slices one by one. 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. Tomato and Tofu Eggs - Easy Chinese recipe to make at home, with tomato and tofu as key ingredients.

Easy Giseidofu with Tofu and Egg step by step:
  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.

Tomato and tofu egg is a really simple dish to make…it's humble, homey, but every bit mouthwatering and delicious. It's one of those dishes that epitomizes the greatness of home cooking. So I wrote Tofu For Beginners to give you a brief introduction to the different types of tofu and its preparation. If you know us then you know we love tofu. It's easy to make, healthy to eat, and can be cooked in about a million different ways (see below, please).

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