15 Minutes to Producing Tasty Easy Giseidofu with Tofu and Egg

Easy Giseidofu with Tofu and Egg is the nomero uno that comes to many people’s thought when it comes to a comfort dish. Today, we will tell you instructions on serving a comforting Easy Giseidofu with Tofu and Egg.

Easy Giseidofu with Tofu and Egg

We hope you got benefit from reading it, now let’s go back to easy giseidofu with tofu and egg recipe. To make easy giseidofu with tofu and egg you only need 11 ingredients and 10 steps. Here is how you achieve that.

Firstly, here are the ingridients that you should ready to make Easy Giseidofu with Tofu and Egg:

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

After readying the ingridients, now we are set to make our delightful 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..

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. 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). We're talking bowls, noodles, DESSERTS, and more.

Recipe : Easy Giseidofu with Tofu and Egg

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