Recipe: Appetizing Easy Giseidofu with Tofu and Egg

Recipe: Appetizing Easy Giseidofu with Tofu and Egg Delicious, fresh and tasty.

Easy Giseidofu with Tofu and Egg. Suitable for whole family including kids and elderly. How to make Tofu Scramble - EASY Vegan breakfast scrambled eggs! The perfect combination of eggs and tofu.

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.

You can have Easy Giseidofu with Tofu and Egg using 11 ingredients and 10 steps. Here is how you cook it.

Ingredients of Easy Giseidofu with Tofu and Egg

1. Prepare 1 block of Firm tofu (300 g).

2. Prepare of Any leftover vegetables in your fridge:.

3. You need 1 of Carrot.

4. Prepare 1 of Green vegetables (such as mangetout beans, edamame, or green beans).

5. Prepare 1 of Fresh shitake mushrooms, dried shiitake mushrooms, or dried hijiki.

6. Prepare 1 of Prawns (good for the colour and texture).

7. It’s 1 of Yuzu (optional).

8. You need 1 of Egg yolk.

9. It’s 1 of -1 1/2 ladles' full Dashi stock or water + dashi powder.

10. You need 2 tbsp of Mentsuyu (3x concentrated).

11. Prepare 1 tsp of Katakuriko (dissolved in the same quantity of water).

Coat the tofu slices with cornstarch and then dip it into the egg and Chinese chive mixture.

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.

Easy Giseidofu with Tofu and Egg instructions

1. Absorb the excess water from the tofu with paper towels. Julienne the vegetables..

2. Blanch the prepared vegetables (about for 1 minute). You dont 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 Eggs - Easy Chinese recipe to make at home, with tomato and tofu as key ingredients.

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.

Egg Tofu is Japanese steamed tofu made of eggs and dashi mixture that is steamed till firm, chilled, then served with a dashi and soy sauce broth.

Even though it's called "tofu", egg tofu does not include soybeans or nigari.