How to Make Yummy Egg Tofu with Soy Milk In a Bowl

How to Make Yummy Egg Tofu with Soy Milk In a Bowl Delicious, fresh and tasty.

Egg Tofu with Soy Milk In a Bowl. Great recipe for Egg Tofu with Soy Milk In a Bowl. I wanted to create a egg tofu dish that had a firmness between chawan-mushi and tofu. Instead of dashi stock, I used soy milk to create a subtle flavour and make the egg tofu more nutritious.

Strain… Put the salt, eggs and soya bean milk in a bowl, beat thoroughly until well combined.

I have used an immersion blender to do the job but you can use hand to do the beating too.

Basically egg tofu is a tofu made from water, eggs, and soy milk, it usually comes in a plastic cylindrical tube and appears in a creamy yellow colour due to the egg yolk used on it.

You can have Egg Tofu with Soy Milk In a Bowl using 14 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Egg Tofu with Soy Milk In a Bowl

1. It’s 2 of Eggs.

2. Prepare 300 ml of ●Soy milk.

3. Prepare 1 tbsp of ●Dashi stock granules.

4. It’s 2 tsp of ●Soy sauce.

5. It’s 2 tsp of ●Mirin.

6. You need 1 of ●Umami seasoning.

7. It’s of [Japanese-style an sauce].

8. You need 80 ml of ■ Dashi stock.

9. You need 1 tbsp of ■ Sake.

10. Prepare 1 tbsp of ■ Mirin.

11. You need 1 tbsp of ■ Soy sauce.

12. It’s 1 tbsp of ■ Sugar.

13. You need 1 tsp of ■ Juice of grated ginger.

14. It’s 1 tbsp of katakuriko to 2 tablespoons water Katakuriko slurry.

Like silken tofu, this thing has a smooth texture, very delicate but easier to handle than silken tofu, it is great on dishes where it can be pan fried, so it.

In a large mixing bowl, whisk together the soya bean milk, egg whites, egg yolks and salt, until combined (I have omitted both the pepper and chicken stock granules as calls for in the recipe).

And have reduced the amount of salt, as I've wanted to use it for savory dishes later and do not want it to be too salty.

Add soy milk to an instant pot pot in pot and place on a trivet inside the instant pot.

Egg Tofu with Soy Milk In a Bowl step by step

1. Put the eggs and ● ingredients into a bowl. Mix them all together (try not to make bubbles)..

2. Strain the egg mixture into a deepish bowl. Cover with cling film..

3. Bring water in a steamer to the boil. Place the bowl into the steamer (be careful as it is hot) and steam for 3 minutes over a high heat. Reduce the heat to low and steam for further 12-15 minutes..

4. [Make the an sauce] Put all ■ ingredients into a small saucepan. Bring to boil over low heat and thicken with the katakuriko dissolved in water. Turn the heat off..

5. Remove the bowl from the steamer (be careful as it is hot) and transfer the egg tofu to a serving dish. You can eat as it is, but it is nice served with the Japanse-style an sauce over it and sprinkled with chopped green onions..

Once the IP beeps, wait for natural pressure release and open the lid.

The soy milk will be hot enough and ready for the next step.

Mash the tofu with a fork but leave some nice big chunks.

Add the nutritional yeast, turmeric, paprika, dijon mustard, garlic powder, black salt and onion powder to a bowl.

Then add the soy milk and whisk it in so you have a nice sauce.