If there’s one thing I love, it’s tofu. And you know what’s even better than regular tofu? Egg tofu, baby! So when I stumbled upon these two recipes for egg tofu, I knew I had to give them a try. And let me tell you, they did not disappoint.
First up, we’ve got a simple Japanese egg tofu recipe. It’s like regular tofu, but with eggs thrown in the mix. Genius, right? The best part is, it’s super easy to make. All you need is eggs, dashi stock, soy sauce, and a little bit of sugar. Oh, and of course, some tofu.
To start, you’ll want to whisk together the eggs, dashi stock, soy sauce, and sugar in a bowl. Then, pour the mixture into a heatproof dish and add in your tofu. Pop that bad boy into a steamer and let it cook for about 15-20 minutes. Once it’s done, let it cool and then slice it up. Voila! You’ve got yourself some delicious egg tofu.
But wait, there’s more! Next up, we’ve got a steamed egg tofu with assorted mushrooms recipe that looks absolutely divine. I mean, just look at that picture. It’s making my mouth water.
For this recipe, you’ll need a bunch of different mushrooms (think shiitake, enoki, oyster, etc.), as well as some ginger, garlic, and green onions. Oh, and of course, more egg tofu.
Start by sautéing the mushrooms, ginger, garlic, and green onions in a pan. Once they’re nice and fragrant, add in some chicken stock, soy sauce, and oyster sauce. Let it simmer for a bit and then pour the mixture over your egg tofu.
Place the tofu in a heatproof dish and steam that bad boy for about 10-15 minutes. Once it’s done, sprinkle some chopped green onions on top and serve it up hot.
Honestly, these two egg tofu recipes have completely blown my mind. Who knew tofu could be so versatile? I can’t wait to experiment with more egg tofu recipes in the future. If you’re a tofu lover like me, you have to give these a try. Trust me, you won’t regret it.
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