Easiest Way to Royal Yummy Koya Tofu Stir-Fried with Veggies and Egg

Easiest Way to Royal Yummy Koya Tofu Stir-Fried with Veggies and Egg Delicious, fresh and tasty.

Koya Tofu Stir-Fried with Veggies and Egg. Koya Tofu Stir-Fried with Veggies and Egg I once saw koya tofu used as a side dish, so I made my own version to suit my tastes. Koya Tofu Stir-Fried with Veggies and Egg. I once saw koya tofu used as a side dish, so I made my own version to suit my tastes.

Stir in onions and cook for one minute.

Break egg into centre of wok and scramble until just cooked.

Season with salt and pepper, and remove from skillet and set aside.

You can cook Koya Tofu Stir-Fried with Veggies and Egg using 8 ingredients and 5 steps. Here is how you cook it.

Ingredients of Koya Tofu Stir-Fried with Veggies and Egg

1. You need 2 large of blocks Koya tofu.

2. You need 1 of Onion.

3. It’s 1 of smal Carrot.

4. It’s 1 of Sesame oil.

5. Prepare 2 of Eggs.

6. You need 2 tbsp of of each ●Soy sauce, mirin, sake.

7. You need 1 1/2 tbsp of ●Sugar.

8. It’s 1 of Chopped green onion.

Prepare the stir-fry: Heat a wok or a large skillet over high.

When the vegetables have some color and have softened a bit, add the sauce and stir.

Then add the tofu and stir to coat.

Shima-dofu is an essential ingredient for making goya champuru, a regional dish from Okinawa with stir-fried bitter melon, eggs, bacon or pork, and of course, tofu.

Koya Tofu Stir-Fried with Veggies and Egg step by step

1. Reconstitute the tofu in warm water, and then tightly wring out the moisture. Cut in half vertically and then into 5 mm wide pieces..

2. Slice the carrot into quarters. Mince the onion..

3. Heat sesame oil in a frying pan and cook the carrots and onions. When they have cooked, add the tofu and continue cooking..

4. Combine the ● ingredients, pour into Step 3 and continue cooking. When the liquid has decreased, pour in the beaten egg and cook some more. Add the green onion..

5. When the moisture has evaporated, its finished..

Cut the tofu into cubes, then place in a bowl and dust with the cornflour and a pinch of sea salt and black pepper.

Add a good lug of oil to the pan or wok and place back over a medium-high heat.

Fry the tofu until golden and crisp, then scoop it out of the pan with a slotted spoon and set aside on a plate lined with kitchen paper.

In a bowl combine the rice flour and the kosher salt and toss the tofu in the rice flour and dust extra rice flour off and then add them to the pan with the oil.

Heat a large wok or skillet over high heat.