Recipe: Yummy Light and Fluffy Egg with Shrimp and Tofu

Recipe: Yummy Light and Fluffy Egg with Shrimp and Tofu Delicious, fresh and tasty.

Light and Fluffy Egg with Shrimp and Tofu. Great recipe for Light and Fluffy Egg with Shrimp and Tofu. I wanted to have some light Chinese-style food. The egg will be fluffier and lighter if you put a little extra oil into the pan before cooking it.

In a large skillet, heat remaining oil.

Serve Light 'n Fluffy ® when you want an egg noodle that cooks perfectly every time.

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You can cook Light and Fluffy Egg with Shrimp and Tofu using 17 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Light and Fluffy Egg with Shrimp and Tofu

1. You need of The flavored shrimp mixture:.

2. You need 100 grams of Shrimp.

3. Prepare 1/2 of an egg's worth Egg white.

4. Prepare 1 pinch of each salt and pepper.

5. You need 1/2 tbsp of Katakuriko.

6. Prepare of Combined seasoning ingredients:.

7. It’s 150 ml of Chicken stock.

8. It’s 1 tbsp of Soy sauce.

9. You need 1/2 tbsp of Oyster sauce.

10. Prepare 1 dash of each Salt, black pepper, sugar, sesame oil.

11. It’s of Other:.

12. You need 1 piece of each Garlic and ginger.

13. It’s 2 of Eggs.

14. You need 1/2 block of Tofu.

15. You need 1/2 tbsp of Katakuriko.

16. Prepare 1 tbsp of Water.

17. Prepare 1 of Green onion or scallion.

You don't want any browned eggs in this dish, just fluffy clouds of egg with your shrimp dispersed throughout.

Once the eggs look done (be careful not to overcook them), transfer your stir fried shrimp and eggs to a plate, garnish with the scallions/sprouts you reserved earlier, and serve with steamed rice.

The egg will be fluffier and lighter if you put a little extra oil into the pan before cooking it.

The egg will continue firming up with residual heat, so take the pan off the heat before it's cooked through.

Light and Fluffy Egg with Shrimp and Tofu instructions

1. Combine all the ingredients listed under "shrimp mixture" and rub the flavorings into the shrimp. Cut the tofu into bite-sized pieces. Beat the eggs lightly..

2. Heat up a wok and put in a good amount of cooking oil*, and pour in all the beaten egg at once. Stir around in a sweeping motion and take the egg out while it is still just soft set. *cooking oil is not listed in the ingredients.

3. Clean out the wok and re-heat. Put in the garlic and ginger, and when it starts to smell good put the shrimp mixture from no. 1 and stir-fry. Put in the other seasoning ingredients and tofu and stir..

4. When it starts to boil, taste and adjust the seasonings. Dissolve the katakuriko in a little water and add to the wok; stir until the sauce is thickened..

5. Finally add the egg and green onion, mix together lightly and its done!.

Stir gently so that the tofu doesn.

When soft tofu is pan-fried to cook off the excess liquid and achieve a light golden brown skin, it develops a texture much more reminiscent of real scrambled eggs!

It's slightly fluffy and custardy on the inside, with a nice bite on the outside - much less dense and dry than crumbled firm tofu.

Using a spatula, scrape eggs from sides in towards middle of wok.

Continue to cook, scraping eggs from sides in towards the middle, until some large fluffy curds have formed and eggs are about halfway cooked.